Delicious Vegan Sweet Potato Pie Recipe

Welcome to my vegan sweet potato pie recipe!

Now, I know some of you might be thinking, “Sweet potato pie without the butter and eggs? How is that even possible?” But let me tell you, this pie is just as delicious as any traditional sweet potato pie out there. And not only that, it’s also cruelty-free and better for the environment.

But besides being plant-based, this sweet potato pie is an absolute showstopper. The sweet potatoes are whipped to perfection with aromatic spices like cinnamon, ground cloves, ginger and nutmeg, creating a smooth and creamy filling that’s both comforting and indulgent.

And let’s talk about the crust. Instead of using butter, I’ve opted for a vegan butter substitute which makes the crust just as flaky and delicious. Plus, it’s also gluten-free!

Trust me when I say that nobody will even know that this is a vegan sweet potato pie. Your Thanksgiving guests will be begging for seconds—and thirds.

So, grab your apron and let’s get baking!

Why You’ll Love This Recipe

Vegan Sweet Potato Pie
Vegan Sweet Potato Pie

Ready to elevate your vegan dessert game? Allow me to introduce you to my vegan sweet potato pie recipe. Trust me, once you taste this mouth-watering, plant-based twist on a classic southern dish, you’ll never want to go back to the traditional version.

What sets this recipe apart is the combination of spices and ingredients I use. The familiar blend of cinnamon, ground ginger, and nutmeg create an unforgettable aroma and flavor, transporting you back to cozy autumn evenings with each bite. The arrowroot helps thicken the filling without adding any unpleasant aftertaste often associated with cornstarch. Plus, the tofu adds a creamy texture without compromising on health benefits.

Still not convinced? My recipe uses only ¾ cup of brown sugar, making it an excellent choice for those who want to satisfy their sweet tooth while keeping added sugars to a minimum. Lastly, my easy-to-make vegan pie crust compliments the sweetness of the pie filling with its buttery texture.

Trust me when I say that this vegan sweet potato pie will be the star of any holiday meal or potluck you bring it to. Give it a try, and your friends may just forget about traditional pumpkin pie altogether!

Ingredient List

 A slice of heaven on a plate! 🥧
A slice of heaven on a plate! 🥧

Let’s start by gathering all of the ingredients we’ll need for this vegan sweet potato pie recipe. You will need:

  • 2 large garnet sweet potatoes, or about 2 ½ lbs sweet potatoes
  • 1 vegan pie crust (store-bought or homemade)
  • ½ cup vegan butter, melted
  • 1 cup canned coconut cream or full-fat coconut milk
  • 1 cup non-dairy milk, such as soy or almond
  • ¾ cup brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt

If you prefer, you can also use purple sweet potatoes, which are also known as purple yam or Okinawan sweet potatoes. These will add a vibrant and unique color to your pie.

For the crust, you can use a traditional pie crust or go for a gluten-free option by using a crust made with almond flour or oat flour. Just make sure it’s vegan and dairy-free. If you are feeling adventurous, you can also try making a crust made with crushed biscuits or cookies, like a cottage pie crust.

You’ll also need a few kitchen appliances including a food processor, mixing bowls, and oven-safe dish pans. Make sure to read through the recipe instruction before starting to ensure that you have everything you need on hand.

The Recipe How-To

 Time to indulge in some guilt-free sweetness 🍠
Time to indulge in some guilt-free sweetness 🍠

Now that you have gathered all the necessary ingredients, let’s start baking this amazing Vegan Sweet Potato Pie.

Step 1: Preheat your oven

Preheat the oven at 375°F.

Step 2: Prepare The Filling

Peel and cut 4 lbs sweet potatoes into chunks. Boil them on medium heat until they are soft and tender enough. Drain the water and then, make a smooth sweet potato puree using a food processor.

In a mixing bowl, whisk together 1 cup of soymilk, ¼ cup of vegan butter (melted), 1 tbsp vanilla extract, 2 tbsp molasses, and ½ cup brown sugar.

Add the sweet potato puree to the mixture along with ¾ cup puree of arrowroot powder, ½ cup of canned coconut cream, and spices – 1 tsp cinnamon ,½ tsp ground nutmeg , ½ tsp ground cloves, ¼ tsp ground ginger, and finally, 2 tablespoons of cornstarch . Mix everything thoroughly till it gets smooth and creamy.

Step 3: Prepare The Crust

Press Vegan Pie Crust onto the bottom of the pie plate forming a ridge around the edge to make sure that it does not collapse.

Step 4: Fill The Crust

Pour the smooth pie filling over it making sure it is evenly spread across the pie. If you like things extra fancy, you can sprinkle some cinnamon on top for a perfect finishing touch!

Step 5: Bake your Sweet Potato Pie!

Bake in the preheated oven for 60-75 minutes or until a fork passes through smoothly. Depending on your oven type, baking time may vary. So keep checking in between.

Once baked, remove from oven and allow it to cool down completely before slicing into portions. Have this amazing Dairy-Free Vegan Sweet Potato Pie as an ideal dessert dish after any meal or even for casual afternoon tea breaks!

Substitutions and Variations

 Just looking at this delicious vegan sweet potato pie is making me drool 😋
Just looking at this delicious vegan sweet potato pie is making me drool 😋

As a vegan chef, I know that substitutions and variations are key to keeping your taste buds engaged and satisfied. Here are a few ways you can switch up this sweet potato pie recipe:

– Crust: Instead of a traditional pie crust, try making a graham cracker or ginger snap crust for added flavor.

– Nut Milk: Feel free to substitute the soy milk with any other non-dairy milk of your choice. Almond milk, coconut milk or oat milk are great options.

– Sweet Potatoes: If you can’t find garnet sweet potatoes, try substituting with purple sweet potatoes, purple yams or even regular orange sweet potatoes.

– Spices: Experiment with different ratios of cinnamon, nutmeg, ginger and cloves to find your perfect balance of spices.

– Tofu: If you’re not a fan of tofu or have an intolerance to soy products, you can substitute it with arrowroot powder. It’s a natural thickener and will help bind the filling.

– Sugar: While brown sugar or maple syrup help give this pie its signature sweetness, you can use coconut sugar as an alternative or even reduce the amount of sugar in the recipe altogether.

No matter what substitutions and variations you choose, remember that the goal is to make this recipe your own by infusing it with your unique tastes and preferences.

Serving and Pairing

 Who knew sweet potatoes could be so decadent? 🤯
Who knew sweet potatoes could be so decadent? 🤯

Ah! The pièce de résistance of any meal – the dessert! And this Vegan Sweet Potato Pie is no ordinary dessert. It’s a showstopper that deserves its very own spotlight at any gathering. Here are some tips on serving and pairing to make your experience even more special.

Serve your pie warm, room temperature, or chilled – it’s all up to personal preference. I love it warm with a dollop of whipped coconut cream on top. It’s delightful!

This sweet treat pairs perfectly with a cup of hot cocoa, tea, or coffee. It provides a great balance between the spices and sweetness.

If you’re feeling extra fancy, serve this pie alongside a scoop of vegan vanilla ice cream. The creamy texture and mild flavor of the ice cream will complement the warm spices in the pie beautifully.

Another option is to pair the Vegan Sweet Potato Pie with fresh berries like raspberries or blackberries. The tartness of the berries will cut through the richness of the pie filling, providing a refreshing contrast.

As for elegance, serving slices of this golden treat on white plates with golden accents will highlight its beauty and the rich color.

This dish is perfect year-round but suits festive occasions such as Thanksgiving or Christmas so well because it uses warming flavors like cinnamon, ginger, and nutmeg. These spices conjure up images of cozy fireplaces and snuggly blankets.

So whether you’re enjoying it as an after-meal delight, an evening treat with friends or family or indulging by yourself after a long day – there’s no doubt that this Vegan Sweet Potato Pie is worth every bite!

Make-Ahead, Storing and Reheating

 The perfect dessert to impress your non-vegan friends and family 💁‍♀️
The perfect dessert to impress your non-vegan friends and family 💁‍♀️

This Vegan Sweet Potato Pie recipe is perfect for busy schedules, as it can be made ahead of time and stored in the refrigerator or freezer. After baking, allow the pie to cool completely before storing it in the fridge. Cover the pie tightly with plastic wrap, foil or a lid, and store it in the fridge for up to four days.

To freeze the pie, wrap it tightly with plastic wrap or foil, sealable plastic bags or an airtight container. Store the pie in the freezer for up to three months. When you’re ready to serve it, move it from the freezer to the refrigerator and allow it to thaw overnight.

Reheating this vegan sweet potato pie is easy and can be done in both conventional oven and microwave oven. To reheat in conventional oven preheat your oven at around 250 degrees Fahrenheit (120°C), cover the pie with foil and heat for around 10-15 minutes until warmed through. To reheat in microwave oven, slice off a portion of pie and place onto a microwave safe dish. Heat on high for 20-30 seconds at a time, checking and stirring between each session until heated fully.

To garnish baked cold pie with coconut whip cream icing, simply beat full fat coconut cream until stiff peaks form while adding 2 tablespoons of maple syrup to nice flavor, then chill before spooning dollops onto slices of vegan sweet potato pie just before serving.

This Vegan Sweet Potato Pie recipe can therefore do make-ahead wonders when preparing for parties or events so that you save more time on the day itself whilst giving yourself only minor reheating tasks in case there are left overs!

Tips for Perfect Results

 You won't be able to stop at just one slice 🙅‍♀️
You won’t be able to stop at just one slice 🙅‍♀️

Are you eager to create the perfect sweet potato pie, but worried about the outcome? Here are some tips that will ensure that your vegan sweet potato pie turns out perfectly.

1. Use arrowroot instead of cornstarch

Are you trying to avoid cornstarch? Arrowroot is a great alternative. Instead of using cornstarch, which can leave a chalky aftertaste, arrowroot will work perfectly in your pie recipe. Arrowroot can also help bring a silkier texture to your pie filling.

2. Make sure the tofu is blended thoroughly

Tofu is the secret ingredient in this recipe! To make sure that you avoid any lumps in your pie filling, use a food processor or blender to blend tofu until completely smooth. This will give your pie filling an extra creamy texture.

3. Don’t overcook your sweet potatoes

When baking your sweet potatoes, be careful not to cook them too much as this can make them too soft and mushy. You’re looking for them to be cooked through and tender enough to puree easily. A good indication is when they’re easily pierced with a fork but still firm.

4. Add spices slowly until desired taste is achieved

Everyone’s taste buds are different, which is why it’s best to add spices slowly and gradually until you reach your desired flavor profile. Start with smaller quantities that you can increase gradually as needed.

5. Chill well before serving

To make sure your pie sets properly, it’s essential to let it cool down at room temperature and then let it chill in the fridge for at least 2 hours before serving. This will help it set and make it easier to slice.

By following these tips, not only will you have an easy vegan sweet potato pie recipe under your belt but one that will be enjoyed by everyone who eats it!

Bottom Line

In conclusion, this vegan sweet potato pie recipe is not only delicious and easy to make, but it’s also versatile and accommodating for a wide range of dietary needs. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based options into your diet, you’ll love the rich, creamy texture and warm spices in every bite.

By using ingredients like arrowroot, tofu, and coconut milk, this recipe offers a dairy-free and cholesterol-free alternative to traditional sweet potato pies. Plus, with the option to customize the spices and sweetness level to suit your taste preferences, you can truly make it your own.

I hope these detailed instructions, tips, and recommendations have made it easy for you to take on this recipe with confidence. Don’t forget to experiment with different crusts or pairings and enjoy the process of creating something delicious from scratch. Happy baking!

Vegan Sweet Potato Pie

Vegan Sweet Potato Pie Recipe

We grew a wonderful crop of sweet potatoes this year. So I though, there is a pie in here somewhere! I found a couple of recipes on the net for Sweet Potato Pie but didn't really like the ingredients of either, so decided to tweak them and make one pie to suit my tastes. I used my Easy Vegan Spelt Pie Crust in this pie. Always make sure your sweet potatoes are cooked before using them in a pie. You could even prepare the filling the day before if you like. It's up to you how you want to cook your sweet potatoes. I'm going to bake mine because I feel boiling will introduce too much water into the sweet potatoes. I didn't include the cooking time for the potatoes in this receipe. Here's a link that hows a few different ways to cook the potatoes: I used 2 lbs. of potatoes. Once they were cooked and peeled they were closer to the 1 3/4 lbs. needed for the pie.
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Prep Time 30 mins
Cook Time 40 mins
Course Dessert
Cuisine Vegan
Calories 83.2 kcal


  • 1 -9 inch pie crust
  • 2 cups sweet potatoes (or 1 3/4 lbs of potato cooked and peeled)
  • 3/4 cup soymilk (or other non-dairy milk)
  • 1/3 cup agave nectar (honey or maple syrup or 3/4 cup brown sugar)
  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla extract
  • 1/2 cup tofu (I used firm)
  • 1/4 cup arrowroot (or cornstarch)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons cinnamon


  • Prepare the pie crust. If you use my Easy Vegan Spelt Pie Crust you will only need 1/2 of the recipe as this recipe makes 2-9 inch pie shells.
  • I made only one and had left over crust to decorate the top with maple leaves. But you can do whatever you want.
  • Once you get the crust in the pie pan prick it all over with a fork then refrigerate it until you are ready to fill it. Save the scraps and put them in a sealed plastic bag in the fridge if you're going to use them to decorate the top of the pie.
  • Cook the sweet potatoes until soft. If you bake them make sure you peel them before you put them in the food processor until smooth. Add the rest of the ingredients and process again to incorporate.
  • Get the pie crust and fill it.
  • Bake the pie at 375'F for 40-45 minutes. You might want to put a metal pie rim protector on the pie if you notice it's getting too brown around the edges. I always do that.
  • The filling should firm when done.
  • Cool the pie before you serve it.
  • Serve with whipped topping if you like.
  • Bon Appetit!

Add Your Own Notes


Serving: 82gCalories: 83.2kcalCarbohydrates: 14.8gProtein: 2.7gFat: 1.7gSaturated Fat: 0.3gSodium: 190.2mgFiber: 1.8gSugar: 3.1g
Keyword < 4 Hours, Dessert, Pie, Potato, Vegetable, Yam/Sweet Potato
Tried this recipe?Let us know how it was!

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