This Vegan Sweet Potato Pie is made with cooked sweet potatoes, maple syrup, cinnamon, and a buttery crust. It comes together in an hour from start to finish, and is a delicious way to enjoy sweet potatoes in dessert form!
Vegan sweet potato pie is going down, as if we need another reason to love sweet potatoes. Honestly, this sweet potato pie is quite similar to my pumpkin pie recipe, but uses sweet potatoes instead of pumpkin. It still has a bit of "spice" thanks to the cinnamon and nutmeg, but you can definitely taste the sweet potato for all you sweet potato lovers out there.
Personally, I tend to prefer sweet potatoes in savory form (like this sweet potato chili and this sweet potato bibimbap), but this pie is in a category of its own. It's sweet, yes, but not too sweet. I think the problem with a lot of sweeter sweet potato recipes is that they're too sugary, something I'm not a fan of. I think this sweet potato pie is just right, but you'll have to try it for yourself to see!
Why this pie is the best
- It's sweet but not too sweet
- It's a great way to use sweet potatoes
- You can make it in your blender, so clean up is a breeze!
Flour - Preferably all purpose flour. I haven't tested the crust with any other flours. If you want to make this gluten free, you can use my gluten free pie crust recipe.
Milk - Any kind of dairy free milk will work, though I tend to use either almond or oat.
Spices - Feel free to adjust these to your liking. Do a taste test and see if you think it needs more cinnamon/nutmeg before pouring the filling into the crust.
Step 1: Cook the sweet potatoes: Before you can make the filling, you need to cook the sweet potatoes. I like cooking them in the microwave, but the oven works too. Then, mash them and measure them (you'll need about 2 cups mashed).
Step 2: Make the crust: This is typically the first step for most pie recipes, and this one is no exception. You'll start by making the pie crust (preferably in your food processor), which consists of flour, sugar, dairy free butter, and ice water. The result should be a smooth dough that's easy to roll out.
Step 3: Make the filling: Use your blender to blend everything--the cooked sweet potatoes, milk, sugar, syrup, vanilla, and spices--together. The texture should be smooth, so you may need to blend for 1 full minute and/or scrape down the sides.
Tips for making vegan sweet potato pie
Use a food processor for the crust. Guys, this is a game-changer! If you don't already make your pie crusts this way, you need to start. I didn't used to, but now that I make them this way, I'll never go back to making them by hand. Essentially, you had the flour and sugar to your food processor and while it's pulsing, you add the butter in through the top, and then do the same thing with the water. Magically, the crust will come together in 1-2 minutes, and it's less messy too.
Cook the sweet potatoes in the microwave. This might be a little controversial, but if you own a microwave, I say go that route because it's faster! The sweet potatoes should cook in about 6-7 minutes in the microwave, vs. 40 minutes in the oven.
Use a tart pan instead of a pie pan. Ok this isn't a must, but I like using tart pans when making pies because it makes "crimping" the crust a lot easier because you can push the dough into the side of the pan instead of having to do it yourself.
How should I store this?
Store pie in the refrigerator for up to 4 days. Serve with a scoop of vanilla ice cream or cool whip (optional but recommended!).
More delicious pie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks! And, if you're looking for even more vegan pie recipes, check out this round up from Minimalist Baker.
Vegan Sweet Potato Pie
for the crust:
- 2 cups all purpose flour
- 1 tablespoon cane sugar
- 1/2 cup dairy free butter cold
- 8 tablespoon ice water or more
for the filling:
- 2 cups mashed sweet potatoes about 2 large sweet potatoes
- 3/4 cup almond milk
- 1/2 cup cane sugar
- 1/3 cup maple syrup
- 1 1/2 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- Preheat oven to 400°.
- Start by cooking the sweet potatoes. I like to microwave them because it's faster. If you go this route, use a fork to poke several holes into each potato, then place them on a microwave-safe dish and microwave for 6-7 minutes. Use a knife to cut down the center and wait for them to cool down before mashing.
- While the sweet potatoes are cooling, make the crust: add flour and sugar to your food processor and pulse. While it's still pulsing, add butter in through the top, then add the water one tablespoon at a time and pulse until everything's combined. A big ball of dough should form.
- Flour a flat surface, then roll the dough out into a circle, and carefully transfer it into your pie pan. Trim the edges then crimp them to your liking; set aside.
- Scrape out the sweet potato and discard the skin, placing the sweet potato directly into a bowl and using a fork or potato masher to mash it. Then, measure it out to make sure you have 2 cups of it. Add mashed sweet potato, milk, sugar, syrup, vanilla, cinnamon, nutmeg, and salt to your blender, then pulse for 1 full minute until smooth.
- Pour filling into pie pan, using the back of a spoon to smooth it out.
- Bake pie for 15 minutes at 400°, then reduce heat to 350° and bake for an additional 35-45 minutes. The center will still be jiggly once it's "done" and that's ok -- it'll firm up completely once it cools.
- Remove pie from the oven and transfer it to a cooling rack. Let the pie cool for 30-60 minutes at room temperature, then transfer it to refrigerator so it can cool completely. Enjoy cool (like pumpkin pie), or warm it back up before serving.