Vegan Sweet Potato Pie Recipe
Vegan, dairy-free sweet potato pie made with coconut milk, vegan butter, and warm fall spices.
Servings: 8 servings
Equipment
Ingredients
For the vegan pie crust:
- 1 ½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted vegan butter frozen and cut into cubes
- 4 tablespoons ice cold water
For the vegan sweet potato pie filling:
- 1 ½ pounds sweet potatoes about 2 large, or 3 cups mashed, peeled and cubed
- ¾ cups can full-fat coconut milk using the hardened cream
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons cornstarch
Instructions
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 the dough to a sheet of plastic wrap. Form into a ball and press into a flat disc. Wrap in plastic and chill in the fridge 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 it 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.
Vegan Sweet Potato Pie Filling
- Preheat the oven to 400°F. Place the sweet 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 the cooked sweet potatoes and remaining ingredients to a food processor (a stand mixer or a whisk and bowl 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, 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. Serve at room temperature or transfer to the refrigerator and chill for at least 4 hours.
Notes
My Top Tip: Let the cooked sweet potatoes dry before blending. After draining, spread them out so excess moisture can evaporate. Extra water can leave the filling too soft.
Storage: Store the pie in an airtight container or wrap it tightly. It will keep in the fridge for up to 5 days.
Freezing: If you're freezing the entire pie, wrap it tightly in plastic wrap, then a layer of foil. If you're freezing slices, store them in an airtight container. The pie will last in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
Calories: 393kcal | Carbohydrates: 60g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 361mg | Potassium: 394mg | Fiber: 3g | Sugar: 25g | Vitamin A: 12067IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
