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4.85 from 13 votes

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 Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: sweet potato pie, vegan pie, vegan sweet potato pie
Servings: 8 slices
Calories: 334kcal
Author: Erin


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.



*Calories are an estimation and are per slice
-Cook the sweet potatoes however you prefer: in the microwave, oven or over the stove. 
-If you're using a tart pan, the pie will bake a little more quickly; if you're using a traditional pie pan, make sure it's 9" and not any bigger. 
-Don't worry if the center is still jiggly once the pie is done -- it'll firm up as it cools both at room temperature and in the refrigerator. 
-Serve pie with a scoop of vanilla ice cream or cool whip for the ultimate pie experience. 


Calories: 334kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 284mg | Potassium: 181mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4718IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg