Sweet potato is one of those things that I like… sometimes. I know, I know—how could anyone only “sometimes” like sweet potato? But if you’ve been following us for a while, you already know I (Vickie) have a few food quirks (Larissa is the picky one).
That said, this Vegan Sweet Potato Pie is one way I love sweet potatoes. Creamy, cozy, and packed with warm spices like cinnamon and nutmeg, this pie brings that Southern holiday magic to your fall dessert table—without the dairy or eggs.
Whether you’re making it for a holiday feast or just a sweet Sunday treat, it’s a sure-fire crowd-pleaser (even for folks who usually go for pumpkin pie). Let’s get baking!
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
What Makes This Vegan Sweet Potato Pie So Special
Sweet potato pie is a beloved Southern classic with roots that stretch all the way back to West Africa. Enslaved African people brought their knowledge of root vegetables like yams with them, and over generations, this comforting dessert evolved into what we know and love today.
This vegan version keeps the tradition alive while swapping out animal products for plant-based goodness. It’s rich and custardy thanks to coconut milk and a touch of maple syrup, spiced just right, and sits perfectly in a flaky crust (store-bought or homemade).
And if you’re looking for allergen-friendly, gluten-free, or nut-free options—we’ve got you covered. Compassionate cooking should be for everyone.
Ingredients You’ll Need
For the Filling
- sweet potato purée (about 2 medium sweet potatoes, roasted and mashed)
- full-fat coconut milk
- brown sugar or coconut sugar
- maple syrup
- arrowroot starch or cornstarch
- vanilla extract
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- salt
- vegan butter (or refined coconut oil)
- 1 vegan pie crust, store-bought or homemade
Optional Toppings
- Vegan whipped cream, coconut whip, or dairy-free whipped cream
How to Make Vegan Sweet Potato Pie (Step-by-Step)
Step 1: Roast and Purée the Sweet Potatoes
- Preheat the oven to 400°F (200°C).
- Place the whole sweet potatoes on a baking sheet and roast for 45–55 minutes, or until easily pierced with a fork.
- Let cool slightly, peel, and mash or blend until smooth. Measure out 2 cups for the recipe.
Step 2: Prepare the Pie Crust
- If using a homemade crust, roll it out and fit it into a 9-inch pie pan.
- Prick the bottom with a fork. Line with parchment paper and fill with pie weights (or dried beans).
- Blind bake at 375°F (190°C) for 12 minutes. Remove weights and parchment; bake 3 more minutes.
- Let cool slightly before adding the filling.
Step 3: Blend The Filling
- In a food processor or high-speed
blender , combine sweet potato purée, coconut milk, sugar, maple syrup, starch, vanilla, spices, salt, and melted vegan butter. - Blend until completely smooth and creamy, scraping the sides as needed. The mixture should be thick but pourable.
Step 4: Assemble and Bake
- Reduce oven temperature to 350°F (175°C).
- Pour the filling into the pre-baked crust and smooth the top with a spatula.
- Place on a baking tray (to catch any spills) and bake for 50–60 minutes, or until the edges are set and the center jiggles slightly when the pan is moved.
Step 5: Cool and Chill
- Cool the pie on a wire rack for 1 hour, then transfer to the refrigerator.
- Chill at least 4 hours (overnight is best) to allow the filling to firm up and slice cleanly.
Step 6: Serve and Enjoy
- Slice with a sharp knife cleaned between cuts for perfect slices.
- Top with vegan whipped cream or coconut whip before serving.
Tips and Variations
- Texture matters Roasted sweet potatoes (not boiled) give the best flavor and thickness.
- Don’t skip chilling Cooling fully transforms the pie from soft to sliceable.
- Make ahead This pie tastes even better the next day—prep it a day ahead for holidays.
- Gluten-free option Use a gluten-free pie crust or make one with oat flour or almond flour.
- Natural sweetener tip Replace half the sugar with blended Medjool dates for a less processed version.
Final Thoughts on This Easy Vegan Sweet Potato Pie
Warm spices, a creamy texture, and that rich flavor make this vegan sweet potato pie a must-have on any holiday table—or anytime you need a cozy sweet treat.
Whether you’re a lifelong plant-based advocate or just sweet potato-curious, this Vegan Sweet Potato Pie is easy, satisfying, and guaranteed to impress.
Want more compassionate holiday recipes? Check out our Vegan Holiday Appetizers or Dairy-Free Sugar Cookies.
And don’t forget to join our no-judgment zone over in The Peas and Carrots Society, our amazing Facebook group!
Vegan Sweet Potato Pie
Ingredients
- 2 cups sweet potato purée about 2 medium sweet potatoes, roasted and mashed
- ¾ cup full-fat coconut milk canned, shaken well
- ½ cup brown sugar or coconut sugar
- 2 tbsp maple syrup
- 2 tbsp arrowroot starch or cornstarch
- 1½ tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch ground cloves
- ¼ tsp salt
- 2 tbsp melted vegan butter or refined coconut oil
- 1 9 inch vegan pie crust store-bought or homemade
- Vegan whipped cream optional, for serving
Instructions
Roast and Puree the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Place whole sweet potatoes on a baking sheet and roast for 45–55 minutes, or until easily pierced with a fork.
- Let cool slightly, peel, and mash or blend until smooth. Measure out 2 cups for the recipe.
Prepare the Crust
- Place pie crust in a 9" pie pan and crimp the edges.
- Prick the bottom with a fork. Line with parchment and fill with pie weights (or dried beans).
- Blind bake at 375°F (190°C) for 12 minutes. Remove weights and parchment; bake 3 more minutes.
- Let cool slightly before adding the filling.
Blend the Filling
- In a food processor or high-speed blender, combine sweet potato purée, coconut milk, sugar, maple syrup, starch, vanilla, spices, salt, and melted vegan butter.
- Blend until completely smooth and creamy, scraping the sides as needed. The mixture should be thick but pourable.
Assemble and Bake
- Reduce oven temperature to 350°F (175°C).
- Pour the filling into the pre-baked crust and smooth the top with a spatula.
- Place on a baking tray (to catch any spills) and bake for 50–60 minutes, or until the edges are set and the center jiggles slightly when moved.
Cool and Chill
- Cool the pie on a wire rack for 1 hour, then transfer to the refrigerator.
- Chill at least 4 hours (overnight is best) to allow the filling to firm up and slice cleanly.
Serve and Enjoy
- Top with vegan whipped cream or coconut whip before serving.
- Slice with a sharp knife cleaned between cuts for perfect slices.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes! Just make sure they’re not in syrup and are fully drained before puréeing.
What’s the best non-dairy milk for this pie?
Full-fat coconut milk gives the richest texture, but almond, oat, or soy milk all work.
Can I make this pie ahead of time?
Absolutely. It stores beautifully in the fridge for up to 4 days—just wrap it well.
How do I store leftovers?
Refrigerate in an airtight container. You can also freeze slices for longer storage.
How do I make this without refined sugar?
Use maple syrup and coconut sugar for a naturally sweetened version.
