This vegan sweet potato pie recipe only contains 8 simple ingredients. Enjoy the creamy, tender sweet potato filling, delicately spiced with cinnamon and nutmeg, all harmoniously encased in a vegan graham cracker crust.
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Sweet potatoes are one of my favorite veggies. They're sweet, but not cloyingly so. There's enough natural earthiness to make them perfect for use in delicious vegan dishes like sweet potato sushi or sweet potato tempura, but they're sweet enough for a delectable desert like sweet potato pie.
Most sweet potato pies are made with eggs and cream, but my vegan version is completely dairy free. By using plant-based alternatives like coconut milk and relying on ingredients like cornstarch for texture, I've crafted a pie that not only upholds the creamy richness expected of sweet potato pie, but it's perfectly vegan. The result is a delectable dessert that celebrates the natural sweetness of sweet potatoes without compromising on flavor.
Reasons You'll Love This Recipe
- With under 10 easily accessible ingredients, this recipe is straightforward and perfect for those who appreciate simplicity without compromising on taste.
- Vegan sweet potato pie is the perfect dessert for your Thanksgiving or Christmas feast. Enjoy it as the perfect dessert with your vegan turkey.
- This is an easy recipe to make-ahead (instructions below), saving you time and oven space on busy holiday cooking days.
🛒Ingredients & Tips
- Sweet Potatoes: You'll need 2-3 medium-large sweet potatoes that are peeled and cooked. You can either boil or steam them before mashing them. Be sure that there are no chunks in your mashed sweet potatoes. For the best flavor, avoid using canned sweet potato puree.
- Graham Crackers: You'll need about 12 full sheets of graham crackers that are very finely ground in a food processor. If you don't have a food processor, you can use a rolling pin. Non USA readers can substitute Digestive Biscuits, and will need approximately 15 biscuits. You can also make this sweet potato pie with a traditional crust. I recommend this vegan pie crust recipe if you want a more traditional crust.
- Coconut Oil: For a vegan sweet potato pie, it's best to use refined coconut oil, as it has a more neutral flavor compared to unrefined (virgin) coconut oil. Refined coconut oil is processed to remove the coconut flavor and aroma, making it a versatile option that won't overpower the other flavors in your pie. Look for a high-quality, organic refined coconut oil to ensure a clean and pure taste.
- Maple Syrup: Maple Syrup is what replaces the refined sugar used in most graham cracker crusts. If you want to know if maple syrup is suitable for a vegan diet, see this post: Is Maple Syrup Vegan?
- Coconut Cream: Coconut cream is a popular dairy-free alternative that adds richness and a subtle coconut flavor to the pie. It's a great choice for creating a creamy texture in vegan desserts without using animal products.
- Vanilla Extract: Vanilla extract adds depth that balances out the sweetness of sweet potatoes.
- Cornstarch: Cornstarch is what we'll be using to absorb any excess liquid in the sweet potato mash. Non USA users should look for corn flour.
- Cinnamon, Nutmeg, Salt: These are the only flavoring additives we'll be using. The cinnamon and nutmeg give your vegan sweet potato pie that wonderful fall flavor, and the salt enhances all the other flavors. It's ok to omit the salt if you're on a low-salt diet.
👨🍳How To Make Vegan Sweet Potato Pie
Step 1
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup for the crust.
Step 2
Press the mixture into a pie dish to form an even crust. Bake the crust for 8-10 minutes until it's golden brown. Let it cool while you prepare the filling. This is a great vegan pie crust, that you can use for lots of different vegan pies.
Step 3
In a blender or food processor, combine the mashed sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth and well combined.
Step 4
- Pour the sweet potato mixture into the prepared crust.
- Bake the pie in the preheated oven for 45-50 minutes or until the center is set.
- Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours to allow it to set further.
- Once chilled, slice and serve your delicious vegan sweet potato pie. You can top it with coconut whipped cream or your favorite vegan ice cream if desired.
Creative Variations
- Maple Pecan Sweet Potato Pie:
- Add a layer of maple-glazed pecans on top before baking for a delightful crunch and extra sweetness.
- Coconut Cardamom Sweet Potato Pie:
- Infuse the coconut milk with a touch of ground cardamom for a unique and aromatic twist to the traditional flavors.
- Ginger-Spiced Sweet Potato Pie:
- Incorporate freshly grated ginger into the sweet potato filling for a zesty and warming flavor profile.
- Chocolate Swirl Sweet Potato Pie:
- Create a chocolate swirl effect by drizzling melted vegan chocolate over the pie before baking or swirling chocolate chips into the filling.
- Citrus-Infused Sweet Potato Pie:
- Add a burst of citrus flavor by incorporating orange or lemon zest into the filling and serving each slice with a dollop of citrus-infused vegan whipped cream.
🍽️Serving Suggestions
- Vegan sweet potato pie is the perfect dessert to serve with a holiday feast. Serve an elegant mushroom wellington with a creamy almond milk mashed potatoes and a green bean casserole
- A refreshing fruit salad like this Mexican fruit salad would make a light and juicy side that complements the richness of the pie.
- This oat milk hot chocolate would be delicious served with this pie.
- Serve each slice with a dollop of coconut whipped cream for a wonderful combination of flavors and textures.
⏰Make-Ahead Instructions
Vegan sweet potato pie is one of those recipes that's great for the holidays like Thanksgiving and Christmas. Because of this, I'm giving you some make-ahead instructions to lighten your cooking load on the big day!
Crust:
- Graham Cracker Crust:
- Prepare the graham cracker crust as directed in the recipe.
- Once the crust is pressed into the pie dish, cover it tightly with plastic wrap and refrigerate for up to 24 hours before baking.
Filling:
- Sweet Potato Filling:
- Cook and mash the sweet potatoes in advance.
- In a separate container, mix the coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt.
- Cover both the mashed sweet potatoes and the liquid mixture separately and store them in the refrigerator for up to 24 hours.
- Assembly:
- When you're ready to bake, take the prepared graham cracker crust and the sweet potato filling components out of the refrigerator.
- Combine the mashed sweet potatoes with the liquid mixture, and blend until smooth.
- Pour the sweet potato mixture into the prepared crust.
Baking:
- Bake as per the Original Recipe:
- Follow the original baking instructions in the recipe, adjusting the time as needed since the filling might be cold from refrigeration.
- Chilling:
- After baking, let the pie cool to room temperature.
- Once cooled, cover the pie with plastic wrap and refrigerate for at least 2 hours or overnight before serving.
❄️Storage Instructions
If the pie is freshly baked and will be consumed within 1-2 days, you can store it at room temperature, covered with plastic wrap or foil. For longer-term storage follow these instructions:
Refrigeration
Place the pie in the refrigerator. Cover it securely with plastic wrap or aluminum foil to prevent drying. It should stay fresh in the fridge for 4-5 days.
Freezing
If you wan t to freeze the pie for an extended period, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Vegan sweet potato pie will stay fresh in the freezer for 2-3 months. When ready to enjoy, thaw the pie in the refrigerator overnight. This helps maintain the texture and flavor.
🙋Frequently Asked Questions
Yes, you can freeze an uncooked sweet potato pie for future use. Wrap the unbaked pie tightly in plastic wrap to prevent freezer burn, and then place it in a freezer-safe bag or container. When ready to bake, allow the pie to thaw in the refrigerator overnight, and then follow the original baking instructions in the recipe.
Given the distinct differences between yams and sweet potatoes, substituting yams for sweet potatoes in a recipe, especially one like vegan sweet potato pie, may not yield the intended results. Yams tend to be starchier and require more oil, cream, or butter when cooked, while sweet potatoes have a naturally sweeter taste and lighter texture.
If you do decide to substitute, be prepared for potential variations in flavor, texture, and moisture content in the filling. It might be an interesting experiment, but for a more predictable outcome, sticking with sweet potatoes as the recipe suggests would be the safer choice.
In summary, both pies can be part of a balanced diet when made with wholesome ingredients in moderation. Sweet potato pie might have a slight edge in terms of vitamin content, but the overall healthiness depends on the entire recipe. Making adjustments like reducing added sugars or opting for a whole-grain crust can enhance the nutritional value of either pie.
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📖 Recipe
Vegan Sweet Potato Pie
Ingredients
For The Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 12 full sheets of graham crackers.
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup
For The Vegan Sweet Potato Pie Filling
- 2 cups cooked and mashed sweet potatoes approximately 2-3 medium sized sweet potatoes, peeled, boiled or steamed and mashed.
- ½ cup coconut cream
- ½ cup maple syrup
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup for the crust. Press the mixture into a standard 9 inch pie pan to form an even crust. Bake the crust for 8-10 minutes until it's golden brown. Let it cool while you prepare the filling.
- In a blender or food processor, combine the mashed sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth and well combined.
- Pour the sweet potato mixture into the prepared crust.
- Bake the pie in the preheated oven for 45-50 minutes or until the center is set.
- Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours to allow it to set further.
- Once chilled, slice and serve your delicious vegan sweet potato pie. You can top it with coconut whipped cream or your favorite vegan ice cream if desired.
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