Spiced Vegan Sweet Potato Pie

This vegan sweet potato pie is rich, creamy, and lightly spiced for amazing flavor. A delicious dairy-free and egg-free dessert that’s perfect for holidays and special occasions!

Growing up, my family was always all about pumpkin pie for holidays. It wasn’t until I started developing recipes that I decided it was time to try sweet potato pie for a change. Boy was that overdue!

Sweet potato pie is absolutely delicious. It’s packed with flavor and a tad denser than pumpkin pie. Sweet potato pie tastes like fall, but in the form of a pie. What could be better? Now I make sure there’s always a vegan sweet potato pie at Thanksgiving dinner.

This vegan spin on a classic southern pie is pretty easy to make, as far as pies go, and it always wins over other folks who have never tried sweet potato pie…even the non-vegan ones!

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What You’ll Need

• Sweet potatoes. We’re using basic orange sweet potatoes for this recipe, though you could sub other varieties like yellow and purple sweet potatoes I’m sure. These might be labelled as “yams” if you buy them in the United States.
• Pie crust. You can use a homemade vegan pie crust, or buy one at the store. Be sure to check the ingredients if you go with store-bought — many brands contain lard or butter.
• Coconut milk. Use full-fat coconut milk from a can. You could probably get away with using light coconut milk or some other non-dairy milk, but coconut will give you the richest, most decadent sweet potato pie filling.
• Maple syrup. You can sub another liquid sweetener, like agave, if you’d like.
• Cornstarch. Cornstarch is one of my favorite vegan egg substitutes, and it worked particularly well in my vegan custard pie, so I tried it again in this one. Worked like a charm!
• Vegan butter. Most grocery stores sell this near the regular butter. Earth Balance, Miyoko’s and Melt are a few popular brands you could use.
• Spices. Since this is a spiced vegan sweet potato pie, the recipe calls for a blend of cinnamon, ginger, nutmeg, cloves, and cardamom. Feel free to leave them out for more of a classic sweet potato pie flavor.
• Salt.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Start by baking your sweet potatoes. Poke a few holes in each with a fork or knife, then place them directly on the oven rack to bake until they’re soft. Once they’re done, slice them open to help the heat escape.

Tip: To save time, your sweet potatoes can be microwaved for about 8 minutes instead of baked. You can also bake (or microwave) your sweet potatoes a few days ahead of making the pie. Store them in an airtight container in the refrigerator.

Prepare your crust while the sweet potatoes cook. Roll it out, place the dough in a pie plate, poke a few holes in it and crimp the edges.

Next you’ll be blind baking the crust. This means prebaking it before you fill it to prevent it from getting soggy. Line the crust with some foil or parchment paper, fill it with pie weights (or dried rice or beans), and pop it into the oven to bake while you make the filling.

Transfer the filling to your pie crust, smooth out the top with a spatula, and pop it into the oven. Bake your vegan sweet potato pie until the filling is set.

Let the pie cool completely on a wire rack before slicing it.

Tip: Because it can take a while to cool, it’s a good idea to make this pie a day before serving.

Leftovers & Storage

Vegan sweet potato pie will keep in an airtight container in the fridge for about 4 days or in the freezer for about 3 months.

Frequently Asked Questions

More Vegan Pies

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