Vegan Sweet Potato Pie
Ingredients:
- 1 unbaked 9-inch pie crust (store-bought or homemade vegan crust)
- 2 cups mashed cooked sweet potato (about 2 medium sweet potatoes)
- 120 ml (1/2 cup) full-fat coconut milk
- 106.5 g (1/2 cup) packed brown sugar
- 60 ml (1/4 cup) maple syrup
- 45 ml (3 tbsp) melted vegan butter or coconut oil
- 24 g (3 tbsp) cornstarch
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 1.2 g (1/2 tsp) ground nutmeg
- 0.5 g (1/4 tsp) ground ginger
- 1.5 g (1/4 tsp) salt
Equipments:
Features:
Soy-Free
Gluten-Free
Nut-Free
Nutrition:
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Bake or steam the sweet potatoes until fork-tender, then peel and mash until smooth (about 2 hours ahead, or use leftovers). Let the mashed sweet potato cool slightly before mixing so it doesn't melt the vegan butter too fast. Have the crust fitted into the pie dish and chilled while you make the filling.
Instructions:
- Preheat & Prep the Crust: Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and crimp the edges.
- Blend the Filling: In a large bowl or food processor, combine the mashed sweet potato, coconut milk, brown sugar, maple syrup, melted vegan butter, cornstarch, vanilla, cinnamon, nutmeg, ginger, and salt. Blend or whisk until completely smooth.
- Fill the Crust: Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake: Bake for 50-55 minutes, until the edges are set and the center jiggles only slightly. Tent the crust edges with foil if they brown too quickly.
- Cool & Chill: Cool on a wire rack for at least 2 hours, then refrigerate for another hour before slicing to let the filling fully set.
Storage: Cover and refrigerate for up to 4 days, or freeze (well wrapped) for up to 2 months. Thaw overnight in the fridge before serving.
Tip: Roasting the sweet potatoes instead of boiling them gives a deeper flavor and a less watery filling.
Swap: Canned coconut milk can be swapped for another full-fat plant milk, though the texture will be slightly less rich. Use a store-bought vegan pie crust to save time.
Coconut milk adds richness in place of dairy and eggs, while cornstarch helps the filling set into clean slices once it's cooled. The warm spice blend of cinnamon, nutmeg, and ginger is what makes this taste like classic sweet potato pie.
Vegan Sweet Potato Pie
Ingredients:
- 1 unbaked 9-inch pie crust (store-bought or homemade vegan crust)
- 2 cups mashed cooked sweet potato (about 2 medium sweet potatoes)
- 120 ml (1/2 cup) full-fat coconut milk
- 106.5 g (1/2 cup) packed brown sugar
- 60 ml (1/4 cup) maple syrup
- 45 ml (3 tbsp) melted vegan butter or coconut oil
- 24 g (3 tbsp) cornstarch
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 1.2 g (1/2 tsp) ground nutmeg
- 0.5 g (1/4 tsp) ground ginger
- 1.5 g (1/4 tsp) salt
Equipments:
Features:
Why These Ingredients:
Coconut milk adds richness in place of dairy and eggs, while cornstarch helps the filling set into clean slices once it's cooled. The warm spice blend of cinnamon, nutmeg, and ginger is what makes this taste like classic sweet potato pie.
Prep:
Bake or steam the sweet potatoes until fork-tender, then peel and mash until smooth (about 2 hours ahead, or use leftovers). Let the mashed sweet potato cool slightly before mixing so it doesn't melt the vegan butter too fast. Have the crust fitted into the pie dish and chilled while you make the filling.
Instructions:
- Preheat & Prep the Crust: Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and crimp the edges.
- Blend the Filling: In a large bowl or food processor, combine the mashed sweet potato, coconut milk, brown sugar, maple syrup, melted vegan butter, cornstarch, vanilla, cinnamon, nutmeg, ginger, and salt. Blend or whisk until completely smooth.
- Fill the Crust: Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake: Bake for 50-55 minutes, until the edges are set and the center jiggles only slightly. Tent the crust edges with foil if they brown too quickly.
- Cool & Chill: Cool on a wire rack for at least 2 hours, then refrigerate for another hour before slicing to let the filling fully set.
