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!
Servings: 8 slices
Calories: 334kcal
Ingredients
for the crust:
- 2 cups all purpose flour
- 1 tablespoon cane sugar
- ½ cup dairy free butter cold
- 8 tablespoon ice water or more
for the filling:
- 2 cups mashed sweet potatoes about 2 large sweet potatoes
- ¾ cup almond milk
- ½ cup cane sugar
- ⅓ cup maple syrup
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- 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, approximately ¼" thick, and carefully transfer it into your pie pan. Trim the edges then crimp them to your liking; set aside. You'll most likely have some extra dough both from rolling it out and trimming and that's ok!
- 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.
Video
Notes
*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.
Nutrition
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