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Vegan Sweet Potato Pie

This vegan sweet potato pie is the perfect make-ahead holiday dessert - so silky smooth you would never know it's dairy free!
Course Vegan Dessert Recipes
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 10 minutes
Servings 8
Calories 336kcal
Author Holly


  • 1 ½ pounds sweet potatoes, cooked and flesh removed (about 2 large sweet potatoes)
  • ¾ cup full-fat coconut milk
  • ¾ cup brown sugar
  • ¼ cup maple syrup
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • ¼ cup + 2 Tablespoons cornstarch
  • 1 vegan pie crust
  • Vegan whipped cream (optional, for serving)


  • Preheat oven to 350°F. Prepare your pie crust in a standard 9-inch pie plate and set aside.
  • In a large bowl, combine the cooked sweet potato along with the remaining ingredients (except whipped cream).
  • Beat well using an electric mixer until smooth (see notes).
  • Transfer the filling mixture to the prepared pie crust. Transfer to the oven and bake for 1 hour until set.
  • Let cool completely before serving with whipped cream.


Don't burn the pie crust

Check on the pie crust about 30-40 minutes into the baking time. If it's getting a little too done, tent your pie with foil or use a pie shield to protect the crust.

Don't rush the chill

In order to have a perfectly stable pie, you need to make sure the pie rests on the counter for at least 2 hours. Then you can even let it cool some more in the refrigerator to be sure it's solid.

Get fancy with it

Feel free to top this sweet potato pie with chopped nuts like pecans. Or swirls of vegan whipped topping and sprinklings of cinnamon or freshly grated nutmeg. You can be as simple or fancy as you'd like.

Blend it up

Although I have made this using a hand mixer for the filling, I have to say that I much more prefer the smooth and silky consistency of blending all the ingredients together in my Vitamix. If you don't have a high powered blender, I would suggest cooking and pureeing the cooked sweet potato before adding it along with the other filling ingredients.


Calories: 336kcal | Carbohydrates: 59g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 216mg | Potassium: 407mg | Fiber: 3g | Sugar: 30g | Vitamin A: 12067IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg