This rich and creamy vegan sweet potato pie tastes just like the Southern classic but without dairy, eggs, and optionally gluten. Perfect for your Thanksgiving or Christmas table!

Ingredients – 1 homemade or store-bought vegan pie crust – 2 lbs of sweet potatoes – 1 C of full fat coconut milk (from a can) – 2 Tbsp of unsalted vegan butter – ½ C of brown sugar – 1 tsp of vanilla extract – 1 tsp of ground cinnamon – 1 tsp of pumpkin spice – ¼ tsp of ground ginger – ½ tsp of ground nutmeg – ⅛ tsp of ground cloves – ¼ tsp of salt – ¼ C + 1 Tbsp of cornstarch

Instructions – Have the pie crust ready to go in the refrigerator. – Peel and chop the sweet potatoes and place them in a large pot submerged in water. Bring to a boil, reduce the heat, and simmer for 20 minutes or until tender. – Drain the potatoes and add them to a large bowl. Preheat the oven to 350 degrees F.

Instructions – Once the sweet potatoes are fully mashed and smooth, add all the remaining ingredients and mix for 2 minutes until fully combined. – Slowly add the sweet potato into the pie crust and bake for 50 to 60 minutes, until the center is a bit jiggly. – Remove the pie from the oven and let it cool down for 2 hours before serving.

Storage Instructions If you have the time, we recommend preparing this vegan sweet potato pie recipe a day before, allowing it to fully chill overnight. Once cooled, store it in an airtight container in the refrigerator for 4-5 days.