This easy to make vegan sweet potato pie is a southern classic. This recipe features simple ingredients and loads of flavor! Topped with our incredible vegan cream cheese whipped cream. It’s the perfect comfort food dessert and perfect for the holiday season. Made with no eggs and no dairy.
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Why This Recipe Works
- Easy to Make Ahead: Simple to prepare in advance and great for the holiday season.
- Basic Ingredients: This recipe uses everyday items you already have in your pantry.
- Great Flavor: Its comforting and sweet flavors make it a crowd-pleaser for vegans and non-vegan alike.
Key Ingredients
You'll need the following ingredients to make this classic vegan sweet potato pie recipe.
- One 9-inch vegan pie crust - You can make a homemade crust or buy a store-bought crust like we did to make this a quicker recipe to prepare. We love the Wholly wholesome gluten-free crust it bakes a great flaky buttery crust. If planning to freeze pie use a disposable aluminum pie dish.
- Baked Sweet Potatoes - baking your sweet potatoes in the oven gives them a richer, caramelized flavor over boiling them. You can also buy store bought sweet potato puree if your short on time. You will need about a pound or 3 medium sweet potatoes for 2 mashed cups.
- Granulated White Sugar & Brown Sugar - we use light brown sugar vs dark brown sugar.
- Vanilla Extract - gives great flavor
- Non-Dairy Milk - any kind of dairy-free milk. We like oat milk but soy milk or almond milk work well too.
- Vegan Butter - for a great buttery flavor. Use a vegan butter stick and not a spread.
- Cornstarch Powder - This hold and thickens the filling of the pie. You can use arrowroot starch or tapioca starch as another substitute.
- Spices - ground cinnamon and nutmeg are quintessential sweet potato pie spices. As a short cut we like to use pumpkin pie spice mix which contains both. This way you don't have to bother about buying a lot of individual spices. They add a warm note and delicious flavor.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Step By Step Instructions
Cook Sweet Potatoes
Step 1: Preheat the oven to 450°F. Place a piece of foil on a rimmed baking sheet and set aside.
Step 2: Rinse and scrub the sweet potatoes under running water. You do not need to peel the sweet potatoes before cooking them. Pat dry with paper towel or a kitchen towel.
Step 3: Use a fork to poke holes (steam vents) into the sweet potatoes. Spray with oil and sprinkle with a little salt then place on lined rimmed baking sheet.
Step 4: Bake between 1 hour to 90 minutes depending on their size. The sweet potatoes are done when a knife or fork can glide easily through the center of the potato.
Step 5: Lower oven temperature to 350°F to bake pie.
Prepare Filling
Step 6: Once potatoes are cooled, peel skin off and scoop 2 cups in a large bowl.
Step 7: Add all the sweet potato pie filling ingredients: dairy-free milk, vegan butter, vanilla, sugar, spices and lastly cooked sweet potato into the blender/food processor container. Adding the liquids first helps everything blend easier.
Step 8: Blend the mixture together until smooth.
Step 9: Pour the filling into the crust and bake for 60 minutes.
Step 10: Remove pie from the oven. Center of pie will be jiggly. Cool for at least 1 hour for pie to set.
Step 11: Top with a vegan whip cream. Cut and serve.
Types of Sweet Potatoes & Tips
Sweet potatoes are a great source of fiber, they are loaded with tons of vitamins A, vitamin C, iron and potassium. Sweet potatoes and yams are technically two entirely different tubers, but grocery stores have a habit of mislabeling.
As a general rule, most tubers found in the supermarket labeled yams are actually sweet potatoes. True yams have a drier texture and less sweet that sweet potatoes.
Types of Sweet Potatoes To Use For Pie:
Beauregard Sweet Potatoes - these are the most common variety, known for their reddest - orange flesh, sweet flavor and moist texture. They are perfect for making pies.
Garnet - is another common sweet potato with similar characteristics as the Beauregard same color and sweet flesh.
Purple Sweet Potatoes - they have a vibrant purple flesh. They have a similar taste and texture to the Beauregard sweet potatoes.
TIP - Cook more sweet potatoes then you need for the pie. Great for breakfast, bowls or a roasted vegetables side with dinner. Refrigerate leftovers potatoes in an airtight container for up to 5 days.
Recipe FAQ’s
The cook time for a baked sweet potato depends on its size:
Small Sweet Potatoes (¼ Ib. each): 35-45 minutes at 425° F
Medium Sweet Potatoes (⅓ Ib. each): 45-65 minutes at 425° F
Large Sweet Potatoes (½ lb. each): 65-90 minutes at 425° F
Serving Suggestions
This vegan sweet potato is delicious. It's perfect with our vegan vanilla ice cream.
Storing Instructions
Refrigerator: Cool completely. Store covered in refrigerator for up to 3 days.
Make in Advance: Its great to make the pie a day before for the best set.
You can bake your sweet potatoes several days in advance to get a head start on prepping. Once cooled, wrap and store in an air tight container or wrap potato in foil in the refrigerator.
To Freeze: Freezing allows us to get ahead of Thanksgiving and Christmas meal prepping. Allow the pie to cool completely. Wrap pie in plastic wrap, making it airtight, Wrap again with aluminum foil. This will protect it from freezer burn. Put in freezer-safe container or large zip lock bag for up to a month for best texture. To serve - thaw, remove foil and plastic wrap. Place in fridge overnight, not on counter. Pre-heat oven at 450°F and bake for 5 minutes. Slice and serve as normal.
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📖 Recipe
Vegan Sweet Potato Pie
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Ingredients
- 1 9-inch pie crust
- 2 cups Mashed sweet potato about 2 large
- ½ cup White sugar
- ½ cup Unsweetened oat milk
- ¼ cup Light brown sugar
- ¼ cup Vegan butter melted
- ¼ cup Arrowroot powder or cornstarch powder
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 1 teaspoon Pumpkin pie spice
- ¼ teaspoon Ground cinnamon
Instructions
Cook Sweet Potatoes
- Preheat the oven to 450°F. Place a piece of foil on rimmed baking sheet and set aside.
- Rinse and scrub the sweet potatoes under running water. You do not need to peel the sweet potatoes before cooking them. Pat dry with paper towel or a kitchen towel.
- Use a fork to poke holes (steam vents) into the sweet potatoes. Spray with oil and sprinkle with a little salt then place on lined rimmed baking sheet.
- Bake between 30 minutes to 1 hour depending on their size. Testing for doneness: The sweet potatoes are done when a knife or fork can glide easily through the center of the potato.
- Lower oven temperature to 350°F to bake pie.
Prepare Filling
- Once potatoes are cooled, peel skin off and scoop 2 cups in a large bowl.
- Add all the sweet potato pie filling ingredients: dairy-free milk, vegan butter, vanilla, sugar, spices and lastly cooked sweet potato into the blender/food processor container. Adding the liquids first helps everything blend easier.
- Blend the mixture together until smooth.
- Pour the filling into the crust and bake for 60 minutes.
- Remove from the finished pie from the oven. Center of pie will be jiggly. Cool for at least 1 hour for pie to set.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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