Vegan Sweet Potato Pie
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 table!
Servings: 6 servings
Calories: 465kcal
Ingredients
- 1 homemade or store-bought vegan pie crust
- 2 pounds of sweet potatoes
- 1 cup of full fat coconut milk (from a can)
- 2 tablespoons of unsalted vegan butter
- ½ cup of brown sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1 teaspoon of pumpkin spice
- ¼ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- ⅛ teaspoon of ground cloves
- ¼ teaspoon of salt
- ¼ cup + 1 tablespoon 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.
- 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.
Notes
- Don’t overboil the potatoes: Otherwise, they can absorb too much water, become mushy, and affect the filling texture and set.
- For the sweetest natural flavor: Bake the sweet potatoes (whole at 375F/190C until tender) instead of boiling them to caramelize and concentrate their flavor.
- Properly puree the potato: You don’t want lumps in the mash – it should have a creamy, velvety texture.
Nutrition
Calories: 465kcal | Carbohydrates: 69g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 339mg | Potassium: 653mg | Fiber: 6g | Sugar: 24g | Vitamin A: 21453IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 3mg
