This vegan sweet potato pie recipe turns roasted sweet potatoes into the creamiest, coziest holiday pie you have ever pulled out of the oven.
No eggs, no dairy, no compromise. The filling is silky and rich, the spices are warm and inviting, and the crust is flaky enough that nobody at your table will guess it is plant based.
I have made a lot of pies over the years, but this one has become the pie my family requests before I even ask what they want for dessert.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 35 minutes |
| Total Time | 2 hours 15 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
If you love a good sweet potato pie recipe but need a version without butter, eggs, or cream, this one is built exactly for you.
Why You’ll Love This Vegan Sweet Potato Pie Recipe
This pie proves that plant based baking can still taste like the classic Southern dessert everyone grew up with.
The filling comes together in a blender, so there is barely any hands-on work involved.
- Rich, custardy texture without a single egg or drop of dairy
- Warm spices that make your whole kitchen smell like the holidays
- Simple pantry ingredients, most of which you probably already have
- Naturally freezer friendly, so you can make it well ahead of time
- Easy to adapt for gluten free eaters with a simple crust swap
You might also enjoy: Black Folks Sweet Potato Pie Recipe
Ingredients
Every ingredient here has a job to do, and together they build a filling that is smooth, sweet, and full of cozy spice.
- 1 9 inch vegan pie crust, homemade or store bought
- 3 medium sweet potatoes (about 2 pounds), roasted and mashed (about 2 cups)
- 1 cup full fat canned coconut milk
- 1/2 cup vegan butter, melted
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
For the crust, a good quality store bought vegan crust works fine, or you can make it from scratch.
Read Also: Vegan Pie Crust Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that make the process much easier.
- A rimmed baking sheet, for roasting the sweet potatoes
- A food processor or high speed blender, for pureeing the filling
- A 9 inch pie dish
- Mixing bowls
- A rubber spatula
- A pie crust shield, to keep the edges from over browning
- A wire cooling rack
A sturdy blender makes a huge difference here, since it is what gives the filling that ultra smooth, bakery style texture.
A sturdy blender is also the same tool I reach for whenever I make my almond flour pie crust recipe.
Recommended Products for This Recipe
These are a few products I personally reach for every time I make this pie.
They are not required, but they genuinely make the process smoother and the results better.
1. Full Fat Canned Coconut Milk
This is the ingredient that makes the filling rich and creamy without any dairy at all.
Skip the light version here, since the full fat kind is what gives you that custardy texture.
It also blends beautifully with the sweet potatoes for a completely smooth filling.
2. High Speed Blender
A powerful blender turns roasted sweet potatoes into a silky, lump free puree in seconds.
I have tried mashing by hand and the texture is never quite as smooth.
This is the single best tool for getting that bakery quality filling at home.
3. Ceramic Pie Dish
A good ceramic pie dish heats evenly, which helps the crust bake up golden and flaky instead of soggy in the middle.
It also looks beautiful enough to bring straight from the oven to the table.
4. Pie Crust Shield
This little tool saves the edges of your crust from burning during the long bake time this pie needs.
It is adjustable, reusable, and takes all the guesswork out of protecting your crust.
Once you use one, you will wonder how you ever baked pies without it.
You might also enjoy: Gluten Free Pie Crust Recipe
Step-by-Step Instructions: How to Make Vegan Sweet Potato Pie
1. Roast the Sweet Potatoes
- Preheat your oven to 400 degrees Fahrenheit.
- Wash the sweet potatoes and poke several holes in each one with a fork.
- Place them on a foil lined baking sheet and roast for 45 to 55 minutes, until a knife slides in easily.
- Let the sweet potatoes cool for about 10 minutes, then slice them open and scoop out the flesh into a bowl.
- Measure out 2 cups of the roasted sweet potato flesh and set it aside. Save any extra for another recipe.
2. Prepare the Pie Crust
- While the sweet potatoes roast, roll out your vegan pie crust and fit it into a 9 inch pie dish.
- Trim the excess dough and crimp the edges however you like.
- Poke the bottom of the crust a few times with a fork to prevent large air bubbles.
- Place the crust in the refrigerator to chill while you prepare the filling. This helps it hold its shape in the oven.
3. Make the Filling
- Reduce the oven temperature to 350 degrees Fahrenheit.
- Add the 2 cups of roasted sweet potato, coconut milk, melted vegan butter, brown sugar, granulated sugar, cornstarch, and vanilla extract to a food processor or blender.
- Add the cinnamon, nutmeg, ginger, allspice, and salt.
- Blend everything on high speed for 1 to 2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth with no lumps remaining.
4. Fill and Bake the Pie
- Take the chilled crust out of the refrigerator and pour the sweet potato filling into it.
- Use a spatula to smooth the top of the filling evenly.
- Place a pie crust shield or strips of foil around the edges of the crust to prevent over browning.
- Bake for 50 to 60 minutes, until the edges of the filling are set and the center still has a slight jiggle when the dish is gently shaken.
- Remove the foil or shield during the last 10 minutes of baking to let the crust finish browning.
5. Cool and Set the Pie
- Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 2 hours.
- Once fully cooled, transfer the pie to the refrigerator and chill for another hour before slicing for the cleanest cuts.
- Slice with a sharp knife wiped clean between cuts for neat, bakery style slices.
Read Also: Southern Sweet Potato Pie Recipe
Tips for The Best Vegan Sweet Potato Pie
A few small details make a big difference between a good pie and a great one.
- Roast the sweet potatoes instead of boiling them, since roasting concentrates the natural sweetness and prevents a watery filling
- Blend the filling until it is completely smooth, since any lumps will be noticeable once baked
- Do not skip chilling the crust before filling it, since this helps it hold its shape and bake up flaky
- Watch for a slight jiggle in the center when you pull the pie out, since it will continue to set as it cools
- Let the pie cool completely before slicing so the filling has time to firm up
The same roasting method works beautifully in my sweet potato pecan pie recipe too.
Serving Suggestions
This pie is rich enough to stand on its own, but a few finishing touches make it feel extra special.
It also pairs wonderfully with other comforting holiday dishes on the table.
- A dollop of coconut whipped cream and a light dusting of cinnamon
- A scoop of dairy free vanilla ice cream on warm slices
- A drizzle of maple syrup for extra sweetness
- Toasted pecans sprinkled over the top for crunch
Another favorite for the same holiday spread: Creamy Mashed Potatoes
Variations of Vegan Sweet Potato Pie
Once you have the base recipe down, it is easy to make it your own.
- Swap the brown sugar for pure maple syrup for a deeper, more caramelized flavor
- Use a gluten free vegan crust to make the entire pie gluten free
- Add a pecan streusel topping made from oats, chopped pecans, and melted vegan butter
- Stir in a splash of bourbon or dark rum for a boozy, holiday party version
- Bake the filling in mini tart shells for individual, single serving pies
If you are torn between the two, my vegan pumpkin pie recipe makes a great side by side comparison for your dessert table.
Storage and Reheating
This pie stores beautifully, which makes it a great make ahead option for busy holiday weeks.
- Store leftover pie covered in the refrigerator for up to 5 days
- Freeze whole or in slices, wrapped tightly in plastic wrap and foil, for up to 2 months
- Thaw frozen pie in the refrigerator overnight before serving
- Enjoy slices cold, or warm them gently in a 300 degree oven for about 10 minutes
- Avoid microwaving for too long, since it can make the filling watery
Read Also: No Bake Cheesecake Recipe
Nutritional Facts
These values are approximate and will vary slightly depending on the specific brands and crust you use.
- Calories: 320 per slice
- Total Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 22g
- Protein: 3g
- Sodium: 210mg
These numbers are close to what you would find in my sweet potato salad recipe, since both lean on the same nutrient dense base ingredient.
Health Benefits of Key Ingredients
Beyond being delicious, several ingredients in this pie bring some nice nutritional perks to the table.
Sweet potatoes in particular are a genuinely nourishing base for a dessert.
- Sweet potatoes are rich in beta carotene, fiber, and vitamin C
- Coconut milk provides healthy medium chain fats
- Cinnamon has natural anti inflammatory properties
- Ginger can help support healthy digestion
- Vegan butter keeps the recipe fully dairy free for those with lactose sensitivities
Another favorite that leans on these same nutrients: Sweet Potato Casserole Recipe
FAQs About Vegan Sweet Potato Pie
I get a lot of the same questions about my cheesecake pie recipe, so here are the ones that come up most for this pie.
1. Can I use canned sweet potato puree instead of fresh?
Yes, canned sweet potato puree works well as a shortcut in this recipe.
Just make sure it is plain puree, not sweet potato pie filling, since that already contains added sugar and spices.
2. What can I substitute for coconut milk?
Another full fat, canned plant based milk like cashew cream will work in a pinch.
Thinner dairy free milks like almond or oat milk will make the filling too watery, so they are not recommended here.
3. Can I make this pie gluten free?
Absolutely, the filling itself is naturally gluten free.
Simply swap in a gluten free vegan pie crust and the entire pie will be gluten free.
4. How do I know when the pie is done baking?
The edges of the filling should look set and slightly puffed.
The very center should still have a gentle jiggle, since it will firm up completely as the pie cools.
5. Can I make this pie ahead of time?
Yes, this is a great make ahead dessert for the holidays.
You can bake it up to 2 days in advance and store it covered in the refrigerator until you are ready to serve.
Vegan Sweet Potato Pie
Ingredients
- 1 9 inch vegan pie crust homemade or store bought
- 3 medium sweet potatoes about 2 pounds, roasted and mashed (about 2 cups)
- 1 cup full fat canned coconut milk do not use light version
- 1/2 cup vegan butter melted
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- coconut whipped cream for serving (optional)
- dairy free vanilla ice cream for serving (optional)
- maple syrup for drizzling (optional)
- toasted pecans for sprinkling (optional)
Equipment
- Rimmed baking sheet for roasting sweet potatoes
- Food processor or high-speed blender for pureeing filling
- 9-inch pie dish ceramic recommended for even heating
- Mixing bowls
- Rubber spatula
- Pie crust shield to prevent over-browning (or use foil strips)
- Wire cooling rack
- Fork for poking potatoes and crust
- Sharp knife for clean slicing
Method
- Preheat oven to 400°F. Wash sweet potatoes and poke holes with a fork. Roast on foil-lined baking sheet for 45-55 minutes until tender. Cool 10 minutes, scoop flesh, measure 2 cups.
- Roll out pie crust into 9-inch dish. Trim, crimp edges, poke bottom with fork. Chill in refrigerator while preparing filling.
- Reduce oven to 350°F. Add sweet potatoes, coconut milk, melted butter, sugars, cornstarch, vanilla, cinnamon, nutmeg, ginger, allspice, and salt to blender. Blend 1-2 minutes until completely smooth.
- Pour filling into chilled crust and smooth top. Place pie crust shield or foil around edges. Bake 50-60 minutes until edges set and center has slight jiggle. Remove shield during last 10 minutes.
- Cool on wire rack at room temperature for 2 hours, then refrigerate 1 hour before slicing. Use sharp knife wiped clean between cuts.
Nutrition
Notes
- Roast, don’t boil: Roasting sweet potatoes concentrates natural sweetness and prevents watery filling.
- Blend until smooth: Any lumps will be noticeable once baked, so blend thoroughly and scrape down sides.
- Chill crust: Never skip chilling the crust before filling – this helps it hold shape and bake up flaky.
- Check for jiggle: The center should have a slight jiggle when pulled from oven – it will continue to set as it cools.
- Cool completely: Let pie cool fully before slicing so filling has time to firm up for clean cuts.
- Coconut milk substitution: Use full-fat canned coconut milk only. Thinner milks like almond or oat will make filling watery.
- Make ahead: Bake up to 2 days in advance and store covered in refrigerator until serving.
- Gluten free option: Use a gluten free vegan pie crust to make the entire pie gluten free.
- Flavor variations: Swap brown sugar for maple syrup, add bourbon, or top with pecan streusel.
- Freezer friendly: Freeze whole or in slices wrapped in plastic wrap and foil for up to 2 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This vegan sweet potato pie recipe is proof that you do not need eggs, butter, or cream to make a truly memorable holiday dessert.
It is warm, comforting, and every bit as satisfying as the classic version.
I would love to hear how yours turns out, so drop a comment below once you have given it a try, and feel free to share a photo if you make it for your own holiday table.
Recommended:
- Vegan Pecan Pie Recipe
- Vegan Maple Pecan Pie Recipe
- Graham Cracker Crust Recipe
- Sweet Potato Pie Overnight Oats
- Sweet Potato Casserole With Marshmallows
