Vegan Sweet Potato Pie (No Eggs or Dairy)

Vegan Sweet Potato Pie Ingredients

You’ll need a handful of simple, inexpensive pantry staples for this easy sweet potato pie. You’ll find the full amounts in the recipe card below.

• Vegan pie crust: Use store-bought to save time, or my flaky vegan pie crust. A gingersnap or graham cracker pie crust also pairs well with sweet potato.
• Sweet potatoes: I prefer orange-fleshed sweet potatoes (sometimes labeled yams) for their vibrant color and sweet flavor. White and purple sweet potatoes are starchier and less sweet, but they work too.
• Canned coconut milk: This pie needs a thick milk, and full-fat canned coconut milk makes it rich and truly decadent. Vegan evaporated milk works too. I haven’t tried a thinner carton milk like oat or soy milk, so I recommend sticking with a thick milk.
• Brown sugar: The molasses in brown sugar adds a caramel-like flavor that goes beautifully with sweet potato. For an unrefined option, try coconut sugar or date sugar.
• Vegan butter: Use unsalted vegan butter (like Miyoko’s or Earth Balance) for richness.
• Vanilla extract: Use real vanilla extract for the best flavor.
• Spices: Ground cinnamon, pumpkin pie spice, ground ginger, nutmeg, and cloves. Use extra cinnamon in place of the pumpkin pie spice if you prefer.
• Salt: Just a little balances and enhances the flavors in the pie.
• Cornstarch: Helps the filling set. Arrowroot flour should also work.

Recipe Variations

• Citrus zest: A little lemon or orange zest adds a fresh, subtle note.
• Vegan chocolate: Fold vegan chocolate chips into the filling, or swirl warmed vegan chocolate spread over the top before baking. Love chocolate and pie together? Try my chocolate pumpkin pie.
• Chai spice: Replace the spices in the recipe with chai spice.
• Streusel topping: Sprinkle on a cinnamon streusel topping for sweet, crunchy texture.
• Pecans: Top it with chopped pecans for nutty crunch.
• Marshmallows: Top it with Dandies vegan marshmallows, like a sweet potato casserole.
• Coconut: Sprinkle on coconut flakes or shreds before baking (not toasted, or they’ll burn in the oven).
• Maple syrup: Use it in place of the brown sugar, but add a little more cornstarch since it’s a liquid sweetener.
• Crustless: Skip the crust, grease a pie pan well, and bake the filling directly in the pan. The baking time may vary a little.
• Gluten-free: Use a gluten-free pie crust. The filling is already gluten-free.

How to Make Vegan Sweet Potato Pie

Before you start, peel the sweet potatoes and cut them into even chunks. Keep your unbaked pie crust ready in the refrigerator. There’s no need to prebake it.

PRO TIP: Don’t overboil the sweet potatoes. They can absorb too much water and turn mushy, which affects the texture and how the pie sets.

PRO TIP: When it’s ready, the pie should look set around the edges but still slightly jiggly in the center. It thickens and sets further as it cools.

Toni’s Recipe Tips

• For the sweetest flavor: Bake the sweet potatoes whole at 375 degrees F (190 degrees C) until tender instead of boiling them. Baking caramelizes and concentrates their flavor.
• Short on time: You can microwave the sweet potatoes instead of boiling them, then scoop out the flesh and puree it.
• Puree it well: You don’t want lumps. The filling should have a creamy, velvety texture.
• Taste and adjust: Taste the filling before baking and adjust the spices and sweetness to your liking.
• Check the temperature: For a perfectly baked pie, a thermometer inserted into the center should read 175 degrees F (79 degrees C).
• Protect the crust: If the crust browns too quickly, tent the edges with foil.

What to Serve with Sweet Potato Pie

Enjoy a slice of this vegan sweet potato pie at room temperature or chilled, with:

• A dollop of coconut whipped cream
• Dairy-free vanilla, pecan, chocolate, or cinnamon ice cream
• A drizzle of vegan caramel sauce
• Toasted or candied pecans for nutty crunch
• A warm mug of Mexican hot chocolate, apple cider, tea, or a vegan pumpkin spice latte

Planning the whole holiday meal? Find more ideas in my vegan Thanksgiving recipes.

Make Ahead and Storage

• Make ahead: If you have the time, bake it a day ahead so it can fully chill overnight.
• Fridge: Once it’s cooled, store it in an airtight container in the fridge for 4 to 5 days.
• Freezer: Wrap it in plastic wrap to prevent freezer burn and freeze it whole or sliced for up to 3 months. Place parchment paper between the slices so they don’t stick.
• Thaw: Thaw it in the fridge overnight or at room temperature for several hours.

Vegan Sweet Potato Pie FAQs