Description
Vegan Sweet Potato Pie offers a creamy, dairy-free filling made from roasted sweet potatoes, coconut milk, and aromatic spices, all nestled in a flaky, plant-based crust. This vegan twist on the classic dessert is perfect for holidays, celebrations, or any time you want a comforting treat.
Ingredients
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1 pound sweet potatoes (about 2 medium)
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¾ cup full-fat coconut milk (from a can)
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1 cup brown sugar
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1 teaspoon pure vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon ground ginger
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½ teaspoon ground nutmeg
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¼ teaspoon salt
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4 tablespoons cornstarch
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1 vegan pie crust (store-bought or homemade)
- Vegan whipped cream, for serving (optional)
Instructions
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Prepare the Pie Crust:
If using a homemade vegan pie crust, prepare it according to the recipe instructions. If using a store-bought crust, ensure it’s thawed if frozen. -
Cook the Sweet Potatoes:
Peel and chop the sweet potatoes. Place them in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender. Drain and mash until smooth. -
Preheat the Oven:
Preheat your oven to 350°F (175°C). -
Make the Filling:
In a large bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, salt, and cornstarch. Mix until well combined and smooth. -
Assemble the Pie:
Pour the sweet potato mixture into the prepared pie crust, smoothing the top with a spatula. -
Bake:
Bake for 55–60 minutes, or until the center is set and slightly jiggly. If the crust edges brown too quickly, cover them with aluminum foil. - Cool and Serve:
Allow the pie to cool on a wire rack for about an hour, then refrigerate for at least 3 hours before serving. Serve with vegan whipped cream, if desired
Notes
Flavor Swaps: Substitute the brown sugar with maple syrup for a different sweetness profile.Gluten-Free Option: Use a gluten-free pie crust for a fully gluten-free pie.Vegan Whipped Cream: Optional, but adds a lovely creamy topping.
