Vegan Sweet Potato Pie
This vegan sweet potato pie is luxuriously rich and creamy and makes the perfect dessert for Thanksgiving. No butter, eggs or dairy needed!
About this Recipe
This easy vegan sweet potato pie is wonderfully creamy, slices perfectly and makes an excellent dessert for the holiday season! You’ll love the sweet, spiced flavour and velvety texture of this classic Southern dish.
While similar to pumpkin pie, sweet potato pie does have a slightly different texture and earthy flavour and is definitely worth trying if you’ve never made one.
Because this vegan version is made without eggs or dairy, it’s perfect for accommodating special diets during the holidays. It can even be made gluten-free by using any gluten-free pie crust.
You’ll also love how easy it is to make! While it does take some time to make, the actual hands-on prep time is minimal and couldn’t be easier.
Serve this beautiful plant-based pie with your favourite dairy-free whipped cream for an outstanding dessert that’s sure to be a hit!
- Minimal prep time.
- Just a few simple ingredients.
- Perfect for holidays like Thanksgiving.
- Can be gluten-free.
- Vegan (eggless, dairy-free).
- Can be made in advance.
- Can be made without crust.
Please note the complete ingredient list with amounts is located in the recipe card at the end of the post. This section covers some notes on specific ingredients as well as possible substitutions.
- Sweet Potato: You’ll need 2 lbs, or 900 g, of sweet potato, which is about 4 large or 7 small sweet potatoes. The size doesn’t matter but try to use sweet potatoes of equal size so they cook in the same time.
- Coconut Cream: Canned coconut cream works best here. If you can’t find canned coconut cream, you can use coconut milk to make your own. See the frequently asked questions section for the how-to.
- Sugar: Use white granulated sugar such as cane sugar, or substitute light brown sugar or coconut sugar. Note that if you use coconut sugar, the pie will be darker in colour and have a caramel-like flavour.
- Cornstarch: This is important for the thick, velvety texture of the pie as well as helping it hold its shape after baking. Do not omit this ingredient. You can, however, substitute arrowroot starch (arrowroot powder), if needed.
- Butter: Use vegan butter or regular butter.
- Spices: The recipe calls for cinnamon, ginger and cloves. You could also substitute 2-3 tsp of pumpkin pie spice.
- Vanilla: Pure vanilla extract or artificial vanilla work.
- Pie Crust: Use your choice of 9-inch unbaked pie crust.
Bake the Sweet Potato
Preheat the oven to 375 F and place the sweet potatoes on a baking sheet. Poke a few holes in the top of each sweet potato with a fork.
Depending on the size of the potatoes, bake them for about 45-60 minutes until they’re easily pierced with a fork.
Once they’re baked through, remove from them from them oven and reduce the temperature of the oven to 350 F.
Peel the skin off each sweet potato. It should come off easily. I find it helps to run them under cold water while peeling them.
Blend Sweet Potato
Add the peeled sweet potato to a high-speed blender or food processor and and pulse until you have a smooth sweet potato puree with no chunks remaining.
Make the Pie Filling
Add the rest of the pie filling ingredients to the blender and blend until you have a smooth and creamy mixture.
Pour the mixture into the pie crust in a pie dish or tart pan and smooth into an even layer.
Bake the Pie
Bake the pie for 1 hour. It should be firm throughout when it’s done. There may be a few cracks on top but that’s ok – we’ll just hide them with whipped cream!
Serve Your Pie
Let the pie cool for 10-15 minutes then slice and serve warm with whipped cream or ice cream, or chill the pie for 1-2 hours if a chilled sweet potato pie is preferred.
Notes and Tips
- Do not make any substitutions unless they’re noted in the Ingredient Note section. This recipe has been tested as written and I can’t guarantee the result if you make any major changes.
- Use a digital scale to measure the ingredients for accuracy.
- While the sweet potatoes are baking, measure out the rest of the ingredients so you’re ready to go.
- You can bake the sweet potatoes 1-2 days in advance and store in the fridge.
Frequently Asked Questions
Canned coconut cream is common in well-stocked grocery stores or Asian or Indian food stores. It’s located alongside canned coconut milk and looks similar so watch for “coconut cream” on the label.
Thai Kitchen, Earth’s Choice, Char’s Organics, Trader Joe’s and Rooster brands all make canned coconut cream.
Coconut cream is higher in fat than coconut milk and has the consistency of heavy whipping cream, whereas coconut milk is closer to whole milk.
If you can’t find canned coconut cream in stores, place 2 cans of full-fat coconut milk in the fridge overnight or until you’re ready to make the recipe.
When you’re ready to proceed, open the cans and scoop off the thick coconut cream from the top of the cans until you have nearly one cup of the the thick cream.
Add 1-2 tbsp of the coconut water from the cans and whisk it into the cream until you have a smooth, heavy cream-like consistency. This will mimic the consistency of canned coconut cream.
Absolutely. To make this sweet potato pie gluten-free, use your choice of gluten-free pie crust.
Sure. To make sweet potato pie with marshmallows, use your choice of mini marshmallows and arrange them over top of the pie once it’s finished baked. You can also use large marshmallows cut in half.
Turn the oven to broil and broil for 30-60 seconds, watching carefully so they don’t burn. Once they’re golden, remove from the oven.
Use any unbaked homemade vegan pie crust or store-bought vegan pie crust. Use a gluten-free pie crust if needed! If you’re not vegan or gluten-free, any unbaked pie crust works, homemade or packaged.
Yes. To make this sweet potato without the crust, pour the pie filling directly into the pie dish and bake.
- Cover with foil or plastic wrap and store leftover sweet potato pie in the fridge for up to 5 days.
- To freeze, let cool completely then wrap well with aluminium foil and freeze for up to 2 months. Thaw at room temperature before serving.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Enjoy this vegan version of the Southern classic, sweet potato pie! You’ll love velvety texture and spiced flavour and no one will ever guess it’s eggless and dairy-free.
- Bake Sweet Potatoes: Preheat the oven to 375 degrees Fahrenheit. Place the sweet potatoes on a baking sheet and poke a few holes in the op of each potato with a fork. Bake the potatoes for 1 hour. Exact baking time may vary based on the size of the sweet potatoes. Once they’re easily pierced right through with a fork.
- Peel Sweet Potatoes: Remove the potatoes from the oven and reduce the heat to 350 degrees Fahrenheit. Peel the skin off the sweet potatoes. The skin should come off easily. You can run them under cold water while peeling to help the process.
- Blend Sweet Potatoes: Place the potatoes in a high-speed blender or food processor and pulse until you have a smooth sweet potato puree with no chunks.
- Blend Pie Filling: Add everything but the pie crust to the blender and pulse again until the mixture is completely smooth and creamy.
- Bake Pie: Pour the pie filling into the pie crust in a pie dish or tart pan and bake for 1 hour.
- Serve or Chill: Cool for 10 minutes then serve the pie immediately with whipped cream or ice cream, or for a chilled sweet potato pie, allow it to chill in the fridge for 2 hours and enjoy!
White sugar may be substitute with light brown sugar or coconut sugar. If you use coconut sugar, note the pie will be darker in colour and have a caramel-like flavour.
Sweet potatoes can be baked 1-2 days in advance.
Cover and store leftover pie in the fridge for up to 5 days or wrap well and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.
- Serving Size: 1 slice
- Calories: 404
- Sugar: 17 g
- Sodium: 310 mg
- Fat: 14 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 4 g
Keywords: vegan sweet potato pie, eggless sweet potato pie