Vegan Sweet Potato Pie Recipe

This vegan sweet potato pie recipe is super easy and perfect for the holidays. With a flaky crust and rich filling, you'd never guess it's egg and dairy free!

Course Vegan Dessert Recipes

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 1

Cooling time 2

Total Time 3 10

Servings

Calories 321kcal

Author Louisa

Equipment

Ingredients

1 1/2 lbs sweet potatoes, peeled, chopped, and cooked (about 2 large sweet potatoes)
3/4 cup full-fat coconut milk
3/4 cup brown sugar
1/4 cup maple syrup
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp sea salt
1/4 cup + 2 tbsp cornstarch
1 vegan pie crust
Vegan whipped cream for serving for serving

Instructions

Preheat the oven to 350°F and put the pie crust into the pie plate. Set aside.
In a large bowl, add the sweet potatoes, coconut milk, brown sugar, maple syrup, vanilla extract, spices, salt, and cornstarch.
Beat until smooth with an electric mixer.
Pour the filling into the prepared pie crust. Spread it out evenly.
Bake for 1 hour until set and slightly jiggly.
Allow the sweet potato pie to cool before slicing. Serve with whipped cream, and enjoy!

Notes

Combine the filling ingredients using a high-power mixer or blender for a perfectly smooth and silky consistency. You can also puree the cooked sweet potatoes before mixing them with the other non dairy sweet potato pie filling ingredients.
Check the vegan sweet potato pie 30 to 40 minutes into baking to see if the crust is browning too quickly. If it is, tent it with foil so it doesn't burn before the filling is cooked.
Rest your dairy free sweet potato pie on the counter for at least 2 hours before slicing. This will give the filling time to set so the slices can hold their shape well.

Nutrition