Vegan Sweet Potato Pie

Step aside pumpkin pie (just kidding, we still love you), this vegan sweet potato pie is about to steal the show! It features a velvety sweet potato filling infused with notes of cinnamon, nutmeg, and vanilla. Serve it in a homemade vegan pie crust for all your festive season dessert needs!

🧡 Why you’ll love this recipe

• Creamy & smooth: Silken tofu, coconut cream, and plant-based butter give this pie a luscious, melt-in-your-mouth consistency.
• Naturally sweet: Sweet potatoes impart a natural sweetness, reducing the need for excess sugars.
• Versatile: This vegan sweet potato pie is perfect for holidays, special occasions, or just a Sunday dessert. It’s bound to be a crowd-pleaser every time!
• Easy to veganize: Enjoy the traditional flavors of sweet potato pie in a plant-based way. Don’t worry though, you don’t need to compromise on taste or texture!

If you love vegan sweet potato pie, you should really check out our vegan pumpkin pie, vegan apple pie, vegan pecan pie, vegan sweet potato casserole, vegan pumpkin bread, and vegan pumpkin cookies.

🍠 What is vegan sweet potato pie?

This vegan sweet potato pie is our tribute to traditional Southern baking with a vegan twist! The natural sweetness of sweet potatoes paired with aromatic spices creates a sensational fall-inspired dessert.

Like our vegan pumpkin pie, this recipe starts with a flaky homemade vegan pie crust, but the difference lies in the filling and aromatics. Vegan sweet potato pie is infused with a simple blend of cinnamon and nutmeg, which provide a nutty, earthy, and slightly sweet flavor.

With the addition of roasted sweet potatoes, the texture is insanely creamy, buttery, and rich. If you’re new to pie-making, don’t worry! This pie is extremely forgiving to make, even for beginner bakers. It’s the perfect dessert to bring to family gatherings over the holidays!

🌱 Why isn’t sweet potato pie vegan?

Sweet potato pie is not traditionally plant-based due to its reliance on dairy and eggs. However, our goal with this recipe is to show you how easy it is to veganize a classic dessert with just a few simple swaps. Here’s how we did it:

• Eggs: Traditional recipes utilize eggs to thicken and bind the filling. In our version, we’ve opted for extra-firm silken tofu and cornstarch for a similar effect.
• Cream: A lot of recipes call for heavy cream or evaporated milk to achieve that signature custard consistency. We’ve turned to trusty coconut cream as a lavish yet dairy-free substitute. And don’t worry, there’s no coconut aftertaste!
• Butter: Conventional pie crusts utilize butter as one of the main ingredients. But our vegan pie crust makes use of plant-based butter and vegetable shortening, creating a simple dairy-free option. We also use vegan butter in the filling to help achieve a velvety texture and flavor.

🛒 Ingredients & substitutions

• Sweet potatoes: Create a creamy texture and add natural sweetness. You will need orange varieties for this recipe, like Garnet, Heirloom, and Jewel. If they’re not available, check out our vegan pumpkin pie instead.
• Silken tofu: Provides a creamy consistency and acts as a binder in place of eggs. There are different firmness levels, but you need extra-firm silken tofu for this pie. You should be able to find it at any large grocery store or Asian food market.
• Coconut cream: Lends a luxurious, creamy texture. To get coconut cream, refrigerate a can of full-fat coconut milk and scrape off the top portion. Alternatively, there are some brands that sell cans of 100% coconut cream.
• Brown sugar: Enhances the natural sweetness of the potatoes and adds a rich, molasses flavor. Light and dark brown sugar both work, just make sure they’re organic or vegan-certified. Or, use an equivalent amount of coconut sugar.
• Vegan butter: Adds a rich, buttery flavor to the filling. Some of our go-to brands include Earth Balance, Miyoko’s Creamery, and Melt Organic.
• Vanilla extract: Imparts an aromatic sweetness that complements the sweet potatoes. Use 100% pure vanilla extract for the most intense taste.
• Spices: We use cinnamon and nutmeg, which is a classic combo for sweet potato pie. You can also play around with allspice, cloves, or cardamom if you prefer.
• Salt: Balances out the sweetness and enhances the overall flavor of the pie.
• Cornstarch: Helps thicken the pie filling. You can also use arrowroot starch.
• Vegan pie crust: Provides a crispy, crunchy base. Store-bought or homemade both work. If you’re using a store-bought option, take a look at some vegan-friendly pie crusts.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan sweet potato pie

Step 1: Roast the sweet potatoes

Start by roasting the whole sweet potatoes. This process caramelizes the natural sugars and removes moisture, enhancing their sweetness (especially when compared to steaming or boiling). Make sure to pierce the potatoes all around to allow steam to escape.

Step 2: Prep the crust

Prepare a homemade vegan pie crust according to our recipe, or use a store-bought option. Roll it out and fit it into the pie dish, trimming and crimping the edges however you like. Keep your pie crust cold before baking to achieve a flakier texture.

Step 3: Bake the crust

We like to blind-bake our crust for this vegan sweet potato pie to prevent a soggy texture. This just means you will need to par-bake it without any filling in it to give it a head start on the filling. You can find detailed instructions on how to do this in our vegan pie crust recipe.

Step 4: Blend the filling

When the sweet potatoes are cool enough to handle, peel them and add them to a blender with the other ingredients. Mix on high until the texture is smooth and creamy. Remember to measure accurately for the best results. If you have one, use a kitchen scale.

Step 5: Bake the pie

Pour the blended sweet potato mixture into the pie crust. With a spatula, spread the filling evenly. Bake the pie for 40-50 minutes until the filling is set around the outside but still slightly jiggly in the center, which ensures a creamy texture inside.

The edges might crack slightly, which is okay! If the crust browns too quickly, you can cover it with a pie shield or aluminum foil around the 30-minute mark.

Step 6: Cool & slice

Remove your vegan sweet potato pie from the oven and allow it to cool on a wire rack. Slice the pie and serve it as-is or with a dollop of vegan whipped cream and a sprinkle of cinnamon. Happy eating!

If you have questions about this vegan sweet potato pie recipe, check out our FAQs or leave a comment down below!

🍨 What to serve with vegan sweet potato pie

With a few simple additions, you can elevate this vegan sweet potato pie to another level! Test out some of our favorite toppings like these:

• A dollop of vegan whipped cream
• A sprinkle of cinnamon or cocoa powder
• A drizzle of vegan caramel or chocolate sauce
• A scoop of vegan vanilla ice cream
• Blueberry compote or strawberry compote for a tangy contrast

🌡️ Storage

Keep your vegan sweet potato pie recipe fresh by following these simple storage tips:

• Room temperature: Since it doesn’t contain eggs, you can leave this pie at room temperature for several hours. Just make sure to let it cool completely, then cover it loosely with plastic wrap or aluminum foil.
• Fridge: Store vegan sweet potato pie slices in an airtight container or cover the dish with plastic wrap. It will keep well for up to 5 days this way. 
• Freezer: If you want to store the pie for an extended period, wrap slices tightly in plastic wrap and then aluminum foil. They can be stored in the freezer for up to 2 months like this. Just thaw slices in the fridge overnight when you want more.

♻️ Variations

• More spices: Infuse the filling with more spices for a warming touch. Think ginger, allspice, cloves, or cardamom.
• Chocolate: Enhance the pie with a drizzle of vegan chocolate sauce on top.
• Pecans: Top the pie with roasted pecans to add a nutty crunch.
• Zesty: Grate some orange or lemon zest into the filling for a refreshing citrus hint.
• Berries: Add a layer of blended berries at the bottom of the pie for a fruity contrast.
• Ginger kick: Integrate ground ginger or finely chopped candied ginger into the filling.

🧑‍🍳 Top tips

• Chill the coconut milk: For a thicker, creamier texture, use chilled canned coconut milk and scrape off the thick, creamy top. Or, use canned coconut cream.
• Roast the potatoes: Roasting caramelizes the sugars, creating a much richer and more intense sweet potato flavor compared to steaming or boiling.
• Blind-bake: Blind-baking the crust gives it a head start on the filling, resulting in a crisp base that holds up against the moist sweet potato mixture.
• High-speed blender: For a silky-smooth filling, always use a high-speed blender or a high-quality food processor.
• Use a pie shield: If the crust edges start browning too quickly, use a pie shield or aluminum foil to protect them.
• Cool before slicing: Give the pie time to cool to room temperature before slicing it for a firm yet luscious texture.

💬 FAQ

🍴 More fall dessert recipes

If you’re in the mood for more fall-inspired desserts like this vegan sweet potato pie recipe, look no further than some of these treats:

• Vegan Apple Crisp: Sweet, tender, and juicy apples with a crispy streusel topping.
• Vegan Pumpkin Cheesecake: Creamy, rich, and festive vegan cheesecake.
• Vegan Oatmeal Cookies: Ultra-chewy, warmly spiced, and satisfying.
• Vegan Snickerdoodles: Soft, tender cookies rolled in cinnamon sugar.
• Pumpkin Banana Muffins: The perfect fusion of pumpkin muffins and banana bread.