Vegan Sweet Potato Pie

Vegan Sweet Potato Pie

Indulge in the sumptuous flavors of a classic dessert with a compassionate twist. This recipe presents a heavenly rendition of sweet potato pie that not only satisfies your palate but also aligns with vegan dietary preferences. Bursting with rich, creamy textures and a harmonious blend of spices, this pie promises to elevate your dessert experience to new heights.

The Crust: Crafting the perfect crust sets the foundation for an exceptional pie. Begin by combining all-purpose flour and a dash of salt, creating the canvas for your masterpiece. Introduce chilled vegan butter or coconut oil, meticulously integrating until the mixture resembles delicate crumbs. Gradually infuse ice water, infusing the dough with just the right amount of moisture. As the dough coalesces, shape it into a disk, allowing it to rest in the cool confines of your refrigerator, poised for its moment of transformation.

The Filling: The heart of this vegan sweet potato pie lies in its luscious filling. Embrace the essence of sweet potatoes, having been cooked, peeled, and mashed to perfection. Introduce the luxurious richness of full-fat coconut milk, harmonizing seamlessly with the natural sweetness of brown sugar or coconut sugar. Elevate the flavor profile with a drizzle of maple syrup or agave nectar, infusing each bite with a hint of indulgence. A symphony of spices—cinnamon, nutmeg, and ginger—dance together, weaving a tapestry of warmth and depth that captivates the senses. The addition of vanilla extract and a pinch of salt rounds out the medley, ensuring a harmonious balance of flavors.

The Culmination: As the oven preheats to a gentle embrace, the pie takes center stage, adorned with its golden crust and velvety filling. Patiently, it bakes, the aroma of sweet potatoes and spices wafting through the air, heralding the arrival of a culinary masterpiece. With each passing minute, anticipation builds, until at last, the pie emerges, its allure undeniable. Allow it to cool, a testament to patience rewarded, before serving in generous slices, each one a testament to the artistry and ingenuity of vegan cuisine.

Conclusion: In the realm of desserts, the vegan sweet potato pie stands as a testament to the boundless possibilities of plant-based cooking. From its flaky crust to its decadent filling, every element speaks to a commitment to flavor, creativity, and compassion. Whether shared among friends or savored in solitude, each bite is an affirmation—a celebration of the joy that springs forth from mindful, conscientious dining. So, embark on a culinary journey, and let this pie be your guide to a world of delectable delights.


Vegan Sweet Potato Pie


For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter or coconut oil, chilled and cut into small cubes
  • 3-4 tablespoons ice water

For the filling:

  • 2 medium sweet potatoes, cooked, peeled, and mashed (about 2 cups)
  • 3/4 cup full-fat coconut milk
  • 1/2 cup brown sugar or coconut sugar
  • 1/4 cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt


1. Prepare the crust:

  1. In a large bowl, mix together the flour and salt.
  2. Add the chilled vegan butter or coconut oil to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.
  4. Shape the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the oven:

  • Preheat your oven to 375°F (190°C).

3. Roll out the crust:

  1. On a floured surface, roll out the chilled dough into a circle large enough to fit your pie dish.
  2. Carefully transfer the dough to the pie dish and gently press it into the bottom and sides. Trim any excess dough and crimp the edges as desired.

4. Prepare the filling:

  1. In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.

5. Assemble and bake:

  1. Pour the sweet potato filling into the prepared pie crust, spreading it out evenly.
  2. Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
  3. If the crust edges start to brown too quickly, you can cover them with foil halfway through baking.
  4. Once done, remove the pie from the oven and let it cool completely before slicing and serving.

6. Serve and enjoy:

  • Serve the vegan sweet potato pie slices on their own or with a dollop of vegan whipped cream or coconut cream on top. Enjoy your delicious homemade pie!