Vegan Sweet Potato Pie

This easy sweet potato pie is incredibly easy to make and always a huge hit at gatherings. It's perfectly sweet with a seasonal hint of cinnamon and nutmeg. If you love pumpkin pie, you'll love this vegan sweet potato pie even more.

Course Dessert

Cuisine Amercan

Keyword dairy free pie, sweet potato pie, thanksgiving pie

Prep Time 15

Cook Time 2

Cooling time 4

Total Time 6 15

Servings slices

Calories 265kcal

Equipment

1 electric hand mixer (if you don't have an electric hand mixer, you can mix it together by hand and the recipe will still turn out great)
1 Potato Masher (or fork)
1 Large Pot (for boiling the sweet potatoes)

Ingredients

2 cups sweet potato puree (475 grams) the orange kind—boiled, skinned, and mashed
⅔ cup canned coconut cream (145 grams) shake well before opening and stir well before measuring. If you can't mix it then pour into a microwave safe bowl and heat it for a few seconds to melt the solid coconut cream so you can mix it with the liquid.
⅓ cup unsweetened soymilk
½ cup light brown sugar (110 grams) packed
⅓ cup granulated sugar (70 grams)
¼ cup cornstarch (40 grams)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt
1 prepared vegan pie crust choose your favorite dairy-free store-bought crust or make your own from scratch
vegan whipped cream or dairy-free ice cream (optional)

Instructions

To make the two cups of sweet potato puree, place a few whole sweet potatoes in large pot, cover with water, and bring to a boil. Boil 40-50 minutes until soft and the skin falls easily off. Remove skin and mash the sweet potato in a bowl with a potato masher until you have a smooth puree.
Preheat oven to 350 degrees F.
In a mixing bowl, add the sweet potato puree, coconut cream, soymilk, light brown sugar, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt. Using an electric hand mixer (or a whisk), mix until mostly smooth. Tap the bowl on the table to remove any air bubbles.
Pour the sweet potato pie filling into a prepared crust (no need to par-bake, it works great in a raw crust too and saves time!) and smooth the surface. Place the pie on a baking sheet and put it in the preheated oven to bake for 75 minutes. Check at 40-minutes and if the edges are getting dark, tent with foil.
At 75 minutes, turn off the oven and open the oven door partially (a few inches or all the way) to allow the pie to cool for one hour. Once cool, place in the fridge to set for at least 4 hours (or overnight).
Serve with whipped cream, if desired. Store leftover pie in the refrigerator.

Notes

You can enjoy this pie chilled or room temperature! For a chilled pie, remove from the fridge 15 minutes before serving. For a room temperature pie, remove from the fridge at least 1 hour before serving.

Store your sweet potato pie in the fridge for up to 4-5 days. It's a fantastic dessert to make for Thanksgiving because you can prepare it several days beforehand and it will taste just as good.

Want to make your vegan sweet potato pie a show stopper? To help the crust get a pretty golden sheen, you can make a vegan "egg wash" using 2 tablespoons soy milk + 1 teaspoon agave nectar and brush that on the crust before baking. If you'd also like to recreate the beautiful crust leaves you can make pie crust leaves using these leaf cutters.

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