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This Vegan Sweet Potato Pie has the same velvety smooth, perfectly spiced filling as the original—just without the eggs and dairy! With the help of cornstarch paired with coconut milk, you still get that custard-like texture that everyone loves. Whether you make this vegan sweet potato pie for Thanksgiving or just because it’s sure to be a hit.
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If you’re looking for a plant-based option for your holiday celebration, you can’t do better than this vegan sweet potato pie. Since sweet potato pie has a denser, creamier texture, it works in our favor when we’re making a vegan version. Plus, flavor-wise, sweet potato pie offers a little more natural sweetness than pumpkin, with a lot more depth. This, paired with a buttery, flaky crust, makes for a festive dessert that everyone at the table will love—whether or not they’re vegan!
Why you’ll love this Vegan Sweet Potato Pie
- Nutrition-packed: Sweet potatoes are an excellent source of vitamins A and C, fiber, and potassium, which means you can sneak a little nutrition into your dessert.
- Vegan-friendly (but everyone will love it!): The use of plant-based ingredients ensures this pie is 100% vegan, but it so closely matches the original that everyone will enjoy it. You won’t have to make multiple desserts to accommodate vegans and non-vegans!
- Flavorful: The combination of sweet potatoes and cozy spices creates a rich, complex flavor that sets this pie apart from your standard pumpkin pie, where the flavor mostly comes from the spices you add.
- Easy to make: With a simple list of ingredients—no pricy or hard-to-find vegan ingredients needed!—and instructions, this pie is easy to whip up in your own kitchen.
Ingredients to make Vegan Sweet Potato Pie
You’ll find the full ingredient list and quantities in the recipe card below!
For the vegan crust
- All-purpose flour: Be sure to lightly spoon this into the measuring cup instead of scooping it.
- Granulated sugar: You only need a small amount, since most of the sweetness in this vegan sweet potato pie recipe is from the filling!
- Salt: Just a bit for balance.
- Unsalted vegan butter: Freeze the butter, then cut it into cubes.
- Ice cold water: This, along with the frozen butter, helps you get that perfect flaky texture.
Ingredient for vegan sweet potato pie filling
- Sweet potatoes: Peel the potatoes and cut them into uniform sizes.
- Full-fat coconut milk: You’ll only need the cream at the top. You can use the coconut water left in the can for smoothies—it’s great for using with Freezer Smoothie Packs!
- Light brown sugar: Light brown sugar has a milder flavor than dark brown, which means it won’t compete with the other flavors in our filling.
- Vanilla extract: This contributes to that cozy fall flavor.
- Warm spices: Ground cinnamon, ginger, and nutmeg.
- Salt: Again, this balances and enhances the overall flavor.
- Cornstarch: For a thick, silky smooth sweet potato filling.
Popular substitutions & additions
- Make it gluten-free: Use a gluten-free flour blend for the crust instead of all-purpose flour. Be sure it’s a measure-for-measure substitute formulated for baking, though, and not a single flour like coconut or almond flour.
- Switch up the spices: You can swap all the spices for an equivalent amount of pumpkin pie spice, or create your own custom blend with other fall favorites like cloves and cardamom.
- Bake the potatoes: For even more natural sweetness, you can bake the sweet potatoes until they’re tender. If you do this, you may want to dial back the brown sugar in the recipe; start with a smaller amount, taste, and add more if needed. (Luckily, since this is a vegan sweet potato pie, it’s perfectly safe to taste the filling as you go!)
How to make Sweet Potato Pie
If you don’t have time to make this entire recipe in one go, you can make the crust first and then prepare the filling later. The sweet potatoes can also be boiled in advance.
How to make vegan pie crust
- Add the flour, sugar, and salt to a food processor, then pulse to combine. Drop in the cold cubed butter.
- Pulse again, until the mixture is crumbly.
- Slowly pour in the ice water and continue to pulse until a dough ball forms.
- Transfer the dough to a sheet of plastic wrap and pat it into a flat disc. Wrap it up and refrigerate.
- Unwrap the dough on a lightly floured work surface. Sprinkle flour over the dough, then lay wax paper on top of the disc and roll it out to a circle.
- Transfer the dough to a pie plate, lightly pressing into the dish. Trim off any excess dough and crimp edges, if desired. Prick the bottom a with a fork and freeze.
Fill and bake The sweet potato pie
- Add the cooked sweet potatoes and remaining filling ingredients to a food processor.
- Process the filling until smooth.
- Pour the pie filling into the prepared pie crust and smooth the top.
- Bake until the center is slightly jiggly and the edges will be set.
Tips for making the best Vegan Sweet Potato Pie
- Choose the right sweet potatoes: Opt for orange flesh sweet potatoes, which are moist and naturally sweet. White and purple sweet potatoes are delicious but not as good for making pie!
- Freeze the butter: While a traditional pie crust will have you use chilled butter, I recommend freezing it instead. Some vegan butter has a softer texture than dairy butter, so freezing the butter will keep it from fully incorporating into the other pie crust ingredients—which is how you get a flaky crust.
- Serve it chilled: As mentioned above, you can serve this pie warm, but I really prefer it chilled. This makes it easy to cut clean slices too!
How to store & reheat
This vegan sweet potato pie is excellent for making in advance. While leftovers will last quite a while in the fridge, to make sure your pie is as fresh as possible, I wouldn’t make it more than a day or two in advance for Thanksgiving or another celebration.
How long will Vegan Sweet Potato Pie last in the fridge?
Vegan sweet potato pie will last up to 5 days in the refrigerator when stored in an airtight container or wrapped tightly.
Can i freeze Vegan Sweet Potato Pie?
Yes, you can freeze this vegan sweet potato pie. Once it has cooled completely, wrap it tightly in plastic wrap, followed by a layer of foil. (If you’re freezing leftovers, transfer them to an airtight container.) The pie can be stored in the freezer for up to 3 months, then thawed in the refrigerator before serving.
Frequently asked questions
How do you keep sweet potato pie crust from getting soggy?
Dry the potatoes well before adding them to the food processor to make the filling. You don’t want any extra moisture in the filling, or it will seep into the crust!
Can I use canned sweet potatoes for this pie?
I recommend fresh sweet potatoes for the best flavor and texture, but canned sweet potatoes can be used in a pinch. Just make sure they’re pure sweet potatoes, without anything else added.
What is the difference between sweet potato and yam pie?
Sweet potatoes and yams are actually two different vegetables, but in the United States, it’s common to call sweet potatoes yams. So, yam pie is usually referred to as sweet potato pie!
Vegan sweet potato pie is a delicious alternative to traditional pumpkin pie for your Thanksgiving celebration. With its creamy texture and warm, cozy spices, it’s the perfect addition to any holiday meal or gathering—and you don’t even have to be vegan to enjoy it!
More vegan dessert recipes:
- Vegan Pumpkin Pie
- Mini Pumpkin Pies
- Chocolate Coconut Balls
- Avocado Chocolate Mousse
- Zucchini Brownies
- Vegan Peppermint Brownies
- Baked Apple Slices
- Edible Cookie Dough
- Vegan Trail Mix Cookies
- Vegan Lemon Bars
If you try this feel good Vegan Sweet Potato Pie recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Vegan Sweet Potato Pie
For the vegan pie crust:
Sweet Potato Pie Filling
Vegan Pie Crust
- Add flour, sugar, and salt to a food processor. Pulse 2-3 times to combine. Add cold cubed butter and continue to pulse 7-8 times until crumbly. Slowly pour in ice cold water and continue to pulse until a dough ball forms.
- Transfer dough to a sheet of plastic wrap. Form into a ball and press into a flat disc. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
- Remove the disc from the fridge and lightly flour a clean surface. Place the disc on top and sprinkle again with more flour. Lay wax paper on top of the disc and roll out to a 12-inch circle. Transfer dough to a 10-inch pie plate, lightly pressing into the dish. Trim off excess dough and crimp edges, if desired. Prick the base of the crust a few times with a fork and place in the freezer for about 5 minutes.
Sweet Potato Pie Filling
- Preheat oven to 400°F. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender, about 20 minutes. Drain, spread out on a flat surface and allow to dry completely.
- Add cooked sweet potatoes and remaining ingredients to a food processor (stand mixer or whisk/bowl would also work) and process until smooth, about 10 seconds. Pour pie filling into prepared pie crust and smooth out the top.
- Bake at 400°F for 15 minutes and then reduce the oven temperature to 350°F and continue baking for 35-40 more minutes. The center will still be slightly jiggly and the edges will be set.
- Allow the pie to cool completely on a cooling rack, about 1 hour. Enjoy after it cools, or for best results, transfer to the refrigerator and chill for at least 4 hours.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.