Vegan Sweet Potato Pie
This creamy vegan sweet potato pie tastes just like the Southern classic, made with no eggs or dairy. Warmly spiced and perfect for your holiday table!
Servings: 8 slices
Calories: 355kcal
Equipment
Ingredients
- 1 vegan pie crust homemade or store-bought, unbaked
- 2 pounds (907 g) sweet potatoes peeled and chopped
- 1 cup (240 ml) full-fat coconut milk from a can
- 2 Tablespoons (28 g) unsalted vegan butter
- ½ cup (100 g) brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup plus 1 Tablespoon (40 g) cornstarch
Instructions
- Keep the unbaked pie crust ready in the refrigerator. There's no need to prebake it.
- Place the sweet potatoes in a large pot, cover them with water, and bring to a boil. Reduce the heat and simmer for about 20 minutes, until fork-tender.
- Drain the sweet potatoes well and transfer them to a large bowl or food processor. Puree until super smooth.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add the remaining ingredients to the sweet potatoes and mix for about 2 minutes, until fully combined.
- Pour the filling into the pie crust, smooth the top, and set the pie on a baking sheet. Bake for 50 to 60 minutes, until the edges are set and the center is still slightly jiggly.
- Let the pie cool for at least 2 hours before slicing and serving.
Notes
- Don't overboil the sweet potatoes, or they can absorb too much water and affect the texture and set of the pie.
- For the sweetest flavor, bake the sweet potatoes whole at 375 degrees F (190 degrees C) until tender instead of boiling them.
- Short on time? You can microwave the sweet potatoes instead of boiling them, then scoop out the flesh and puree it.
- Puree the sweet potatoes until there are no lumps, so the filling is creamy and velvety.
- Use a thick milk, like full-fat canned coconut milk or vegan evaporated milk. I haven't tried a thinner carton milk like oat or soy milk.
- If the crust browns too quickly, tent the edges with foil.
- Refrigerate leftovers in an airtight container for 4 to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 355kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 255mg | Potassium: 494mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16090IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg
