Vegan Sweet Potato Pie
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!
Prep Time20 mins
Cook Time40 mins
Servings: 8 slices
for the crust:
- 2 cups all purpose flour
- 1 tbsp cane sugar
- 1/2 cup dairy free butter cold
- 10 tbsp ice water
for the filling:
- 3 medium sweet potatoes cooked and mashed (1 1/2 cups, packed)
- 3/4 cup almond milk
- 1/2 cup cane sugar
- 1/2 cup maple syrup
- 1 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp 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 using.
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 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 blender. Add milk, sugar, syrup, vanilla, cinnamon, nutmeg, and salt to your blender, then pulse for 1 full minute.
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 25 minutes.
Remove pie from the oven and wait for it to cool a bit before slicing and enjoying!