I made this Vegan Sweet Potato Pie for my coworker’s going-away party last month. The sweet potatoes made the filling warm and spiced, and my dad said it beat the store version.
This recipe is easy to follow, making it a great choice for bakers of all skill levels. It’s not only a delicious choice for dessert, but it also provides a wonderful way to incorporate plant-based ingredients into your meals.
Delicious Vegan Sweet Potato Pie Recipe
This Vegan Sweet Potato Pie features a smooth and spiced sweet potato filling tucked inside a flaky crust. The pie takes about 1 hour and 15 minutes to make and can serve around 8 people.
Ingredients
- 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup coconut milk or any non-dairy milk
- 3/4 cup brown sugar or maple syrup
- 1/4 cup melted coconut oil or vegan butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pre-made vegan pie crust
Instructions
- Prepare Sweet Potatoes: Start by boiling or roasting the sweet potatoes until tender. Allow them to cool, then peel and mash them until smooth.
- Mix Filling: In a large bowl, combine the mashed sweet potatoes, coconut milk, brown sugar (or maple syrup), melted coconut oil, vanilla extract, and spices. Mix until well combined and smooth.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Fill Pie Crust: Pour the sweet potato filling into the prepared vegan pie crust, smoothing the top with a spatula.
- Bake the Pie: Bake the pie for 45-50 minutes or until the filling is set and the crust is lightly browned. You can check the filling by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Once baked, remove the pie from the oven and allow it to cool before serving. Enjoy it as is or with a dollop of vegan whipped cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 210 kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 35g
I store the pie at room temperature for up to two days, or in the fridge for up to four days. The stay soft, and I let slices come to room temperature before serving.
