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This Easy Vegan Sweet Potato Pie is an absolute breeze to make and tastes even better than the original – you’d never guess it’s vegan! This pie filling is made in a blender to make it extra creamy and super easy to make. This velvety sweet potato pie is insanely delicious and perfect for Thanksgiving or any holiday dessert.
Finally, it’s here! After years of requests, I’m sharing my coveted Easy Vegan Sweet Potato Pie recipe. Lightly adapted from Sam Turnbull’s renowned Easy Vegan Pumpkin Pie, and tweaked to perfection, this pie is a total crowd-pleaser!
What’s the Difference Between Pumpkin Pie and Sweet Potato Pie:
The main difference lies in the base ingredient – one uses pumpkin, and the other, sweet potatoes. Sweet potato pie has a richer, slightly firmer, creamier texture and a distinct sweet potato flavor.
Are Sweet Potatoes the Same as Yams?
Sweet potatoes and yams are different. While the taste is somewhat similar, yams are starchier and less sweet than sweet potatoes. Sweet potatoes have a sweeter, more moist, orange flesh.
What Are the Ingredients in Vegan Sweet Potato Pie?
Sweet potatoes, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, ground cloves, and salt. All baked in flaky pie crust. For the sweetener I use both brown sugar and maple syrup for their rich delicious tastes. I highly recommend roasting your own sweet potatoes for the best flavor, but in a pinch canned sweet potato puree will also work. This pie is nut-free, and can be made gluten-free.
Preparing
Preheat your oven to 425℉ (220℃).
Pierce each sweet potato all over with a fork. Place on a baking sheet, and then bake for about 1 hour, until the potatoes are tender all the way through when pierced with a knife. Remove from the oven and let cool enough to handle.
To Make the Sweet Potato Pie:
Preheat your oven to 350°F (180°C). Get your unbaked 9″ pie crust ready Don’t prebake the crust; it’ll bake in the oven along with the filling. Baking it ahead of time could lead to burning, so keep it unbaked until it’s time to work its magic in the oven.
Blender method: To a blender or food processor add the 1 ¾ cups mashed sweet potato, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and ground cloves. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
Bowl method: Make sure the potato is mashed very well so that it is smooth and creamy. To a large bowl add the 1 ¾ cups mashed sweet potato, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, nutmeg, salt, and ground cloves. Whisk well until thoroughly combined.
Pour the sweet potato mixture into the pie crust. Use a spatula to spread the filling evenly and smooth out the top.
NOTES from Sam Turnbull:
Sweet Potatoes: You can roast the sweet potatoes up to 3 days in advance if you like. I highly recommend roasting the potatoes instead of boiling them, as roasting them enhances their flavor and sweetness. You can use canned sweet potato in a pinch, but freshly roasted is best.
Coconut milk: use a full-fat coconut milk (the kind in a can) and make sure to shake the can before measuring. You cannot taste the coconut flavor. The richness of coconut milk will make the pie creamy and delicious!
Coconut milk substitute: if you cannot use coconut milk, use a vegan culinary cream or other rich creamy plant-based milk. Make sure to choose a plant-based milk that is rich and has a higher fat content so that the pie is still creamy and delicious.
Storage/ Freezing: The pie will keep fresh in the fridge for 3 – 4 days. To freeze, wrap the pie tightly in plastic wrap and place in a freezer bag. it can be frozen for up to 3 months.
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