Description
This Vegan Sweet Potato Pie is a delicious, dairy-free and egg-free twist on the traditional Southern classic. Made with tender sweet potatoes, full-fat coconut milk, and warming spices, it offers a creamy, flavorful dessert perfect for holidays or any cozy occasion. The pie uses a vegan crust and wholesome ingredients to create a rich, satisfying treat that everyone can enjoy.
Ingredients
Scale
Pie Crust
- 1 homemade or store-bought vegan pie crust
Filling
- 2 pounds of sweet potatoes
- 1 cup of full fat coconut milk (from a can)
- 2 tablespoons of unsalted vegan butter
- ½ cup of brown sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1 teaspoon of pumpkin spice
- ¼ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- ⅛ teaspoon of ground cloves
- ¼ teaspoon of salt
- ¼ cup + 1 tablespoon of cornstarch
Instructions
- Prepare Pie Crust: Have the vegan pie crust ready and chilled in the refrigerator to prevent it from becoming soggy during baking.
- Cook Sweet Potatoes: Peel and chop the sweet potatoes into chunks, then place them in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- Drain and Mash Potatoes: Drain the cooked sweet potatoes well and transfer them to a large mixing bowl. Mash them thoroughly until smooth, ensuring there are no lumps.
- Preheat Oven: Set your oven to 350°F (175°C) to preheat while you prepare the pie filling.
- Mix Filling Ingredients: Add the full fat coconut milk, unsalted vegan butter, brown sugar, vanilla extract, ground cinnamon, pumpkin spice, ground ginger, ground nutmeg, ground cloves, salt, and cornstarch to the mashed sweet potatoes. Mix everything together using a hand mixer or whisk for about 2 minutes until the mixture is fully combined and smooth.
- Assemble Pie: Pour the sweet potato filling slowly into the prepared vegan pie crust, spreading it evenly.
- Bake Pie: Place the pie on the center rack and bake for 50 to 60 minutes. The pie is done when the edges are set but the center still jiggles slightly when shaken gently.
- Cool Before Serving: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to set properly before slicing and serving.
Notes
- This rich and creamy vegan sweet potato pie captures the traditional Southern flavor without using dairy, eggs, or gluten (if using gluten-free crust).
- The combination of coconut milk and vegan butter creates a luscious texture and subtle sweetness.
- It’s perfect for Thanksgiving or any autumnal celebration where a comforting dessert is desired.
- Allowing the pie to cool fully is essential for the filling to firm up properly.
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 24 g
- Sodium: 339 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
