The Best Vegan Sweet Potato Pie
This vegan sweet potato pie features a velvety, melt-in-your-mouth filling infused with notes of cinnamon, nutmeg, and vanilla. Serve it in a homemade vegan pie crust for all your festive season dessert needs!
Equipment
- 9-inch pie dish
- Food processor
- High-speed blender
- Spatula
- Measuring spoons
- Pie shield
Ingredients
- 1 ½ pounds (~3 medium) sweet potatoes
- ¾ cup extra-firm silken tofu
- ¾ cup full-fat coconut cream*
- ⅔ cup brown sugar (light or dark)
- 4 tablespoons vegan butter (softened)
- 2 teaspoons pure vanilla extract
- 1 ¾ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon fine-grain salt
- 2 tablespoons cornstarch
Crust
- 1 recipe vegan pie crust (chilled)
For serving optional
Instructions
Roast
- Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or foil. Pierce the potatoes on all sides with a fork and arrange them evenly on the prepared sheet.
- Roast for 50-60 minutes until the potatoes are fork-tender. Remove them from the oven and let them rest until they’re cool enough to handle.
Crust
- Lower the oven temperature to 375°F and grab out a 9-inch pie dish.
- Prepare homemade vegan pie crust according to our recipe, or use store-bought vegan-friendly pie dough. Roll it out on a floured surface and fit it into the pie dish, trimming and crimping the edges as desired.
- You will need to blind-bake the crust for this pumpkin pie. You can find detailed instructions on how to do this in our vegan pie crust recipe.
Filling
- Peel the cooled potatoes and trim off any overly caramelized patches. Measure 2 cups (~450 grams) and transfer to a high-speed blender or food processor.
- Add the tofu, coconut cream, brown sugar, vegan butter, vanilla, cinnamon, nutmeg, salt, and cornstarch. Blend on high until all of the ingredients are well combined and smooth.
- Pour the sweet potato mixture into the prepared and partially baked pie crust, spreading the top evenly with a spatula.
- Place the pie in the preheated oven and bake for 40-50 minutes, or until the filling is set around the outside but still slightly jiggly in the center. The edges might crack slightly, which is okay.
- Note: If your pie crust edges are browning too quickly, you can cover it with a pie shield (store-bought or homemade by cutting out a hole in a piece of foil) around the 30-minute mark.
- Remove your vegan sweet potato pie from the oven and allow it to cool on a wire rack. Slice the cooled pie and serve it as-is or with a dollop of vegan whipped cream and a sprinkle of cinnamon. Happy eating!
Notes
- *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.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1slice | Calories: 379.7kcal | Carbohydrates: 50g | Protein: 4.6g | Fat: 18.6g | Saturated Fat: 10g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.9g | Trans Fat: 0.03g | Sodium: 331.7mg | Potassium: 450.7mg | Fiber: 3.9g | Sugar: 21.8g | Vitamin A: 12334.9IU | Vitamin C: 2.7mg | Calcium: 59.1mg | Iron: 2mg
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