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Smooth, silky, and perfectly spiced, this vegan sweet potato pie has all the flavour and texture of the classic holiday favourite you know and love. The velvety filling sits in a flaky, golden homemade crust that’s both buttery and tender.
Fully dairy-free and egg-free with a simple gluten-free option, it’s a cozy dessert that’s perfect for any occasion, whether served warm or chilled with a swirl of whipped cream.
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You walk up to the dessert table during the holidays, and you have a choice between pumpkin pie and sweet potato pie. Which one will you reach for?
I love both of them equally, so the choice for me would be simple: I would take a half slice of both!
Yes, they're both similar, but sweet potato pie filling is denser and firmer, whereas pumpkin pie filling is creamier and more custard-like, plus, they both contain different spice blends.
If the vegan sweet potato pie is the one you'd reach for, then it's clear you need a good recipe to turn to when a craving hits or the holidays roll around. I have that recipe right here for you!
On the inside, this comforting vegan dessert is smooth and full of warm flavour, thanks to the spices, and on the outside, there's the crisp, homemade crust that adds a flaky texture contrast to the silky filling. Plus, there's no coconut, no nuts, no condensed milk, and no tofu.
You're going to love this!
Hey! If pumpkin pie has your heart, that's okay, I have a recipe for that, too! Try my perfect vegan pumpkin pie, it can be made with a vegan OR vegan gluten-free crust, just like this one.
The Ingredient Lineup
Ingredient Tips and Easy Swaps
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Pie Crust - Please follow my tender vegan pie crust recipe. I suggest preparing the crust up to three days before you make the pie since it needs to chill before it can be used.
For Vegan Gluten-Free Sweet Potato Pie: Make my flaky vegan gluten-free pie crust recipe. The filling doesn't need any change; it's naturally gluten-free.
Cornstarch - Cornstarch firms up the filling, so don’t skip it. If you don’t have it, use the same amount of arrowroot starch. I provide a range in the recipe based on how you prepare your sweet potatoes, so take note of that.
The Step-by-Step
(Note: I’ve outlined how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Recipe Tip
I highly suggest making this pie a day ahead of serving since a few steps need to be done in advance (preparing the pie crust and the sweet potatoes). Doing it all in the same day will be a lengthy process with lots of standing by for things to chill and cool.
Start by preparing the sweet potatoes: You will need roughly 3 medium sweet potatoes. If they are on the small side, use 4 just in case.
Bake, fully cool, scoop the insides out of the skin, and purée in a food processor. This can be done up to 3 days in advance and stored in the fridge.
If there are any leftovers, make another recipe with them, like these fluffy sweet potato muffins or this moist sweet potato cake.
Sweet Potato Tip
I prefer to bake the sweet potatoes for this recipe. During my testing, I found that the flavour, when baked, is deeper, richer, and sweeter because of the slow roasting. You can also cook your sweet potatoes in your Instant Pot or boil them; however, those methods mute the flavour slightly and add extra moisture. To balance the extra moisture, you'll need more cornstarch; see the recipe notes.
Roll the pie dough into a 12-inch circle, place it in a 9-inch pie plate, press it into the corners, and mend any cracks if necessary.
Fold the overhang back onto itself and press gently to seal the layers together. Crimp the edges as shown above, or use the back of a fork to create a simple decorative finish.
Mix all the ingredients for the pie filling together. The mixture will be very thick and not pourable like pumpkin pie; this is normal.
Transfer the filling to the prepared pie crust.
Smooth the top and bake.
When the baking time has ended, carefully remove the pie from the oven and place it on a cooling rack. Allow it to fully cool before placing it in the refrigerator.
Recipe Tip
Keep an eye on the crust as it bakes. If it's getting too brown, place a pie shield or foil over the edges.
Your pie will likely have cracks on it when it's done; that is expected, and nothing is wrong with the pie. The taste will be unaffected.
This happens naturally because the filling is quite thick. It can, however, happen for a few other reasons, like the pie being overbaked, or when the pie cools down too fast when going from the oven to the cooling rack or the cooling rack to the refrigerator.
Serve your pie with a topping (see the next section!) if you prefer to cover cracks.
Finishing Touches
How you serve your sweet potato pie is entirely up to you; there are no rules! I prefer it cold, but I know others prefer it at room temperature, and others enjoy it slightly warmed up.
Serve this vegan holiday pie with a scoop of store-bought or homemade vegan vanilla ice cream, dairy-free whipped cream, an extra dash of cinnamon or nutmeg, or candied nuts.
Small Tips for the Best Results
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale (this is the kitchen scale I have) and my weight measurements when making this recipe.
- Get the timing right. This is especially important for this recipe! The crust and the sweet potatoes need to be prepared in advance, well before you start making the pie filling, so plan accordingly. Both can be made days in advance to save time.
- Use a food processor to purée the sweet potatoes. Since sweet potatoes are stringy, a food processor (or a stick blender) will give you a velvety smooth filling. Avoid mashing with a fork or potato masher because it will leave strings and chunks, making it less smooth. After blending, you can make the filling in the food processor if you'd like.
- A metal pie pan or glass pie dish will work. I prefer to use a glass pie dish because it heats evenly, and you can get a peek at the bottom and sides of the crust as it bakes. If you use a metal plate, keep an eye on the pie since it will need less baking time.
- Don't skip chilling the pie. Not only does this help it set properly, but it will also help you get cleaner slices.
- Pay close attention when measuring your cornstarch (or arrowroot starch). They clump easily, so use a scale if possible or the scoop and level method. Too much or too little will affect the texture and density of the filling.
- Read this post from top to bottom before you start. I’ve included plenty of tips and tricks to help you. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
When You Try It...
Please tell me everything, I really love hearing from you!
Leave a rating and comment below telling me how it turned out, if you served it for a special occasion (Thanksgiving? Christmas? Something else?), and/or post a photo of your pie on Instagram and tag me so I can see it. (I'm @delightfuladventures on Instagram).
Homemade Vegan Sweet Potato Pie (No Coconut)
Suggested Equipment:
Ingredients:
For the Pie Crust (Prepare in Advance):
- 1 vegan pie crust (vegan gluten-free pie crust can also be used, see note below)
For the Sweet Potatoes (Prepare in Advance):
- 3-4 medium-sized sweet potatoes
For the pie filling:
- 2 ½ cups (575g) sweet potato purée
- ½ cup (100g) light brown sugar
- ¾ cup (188ml) unsweetened dairy-free milk
- 2-3 tablespoons (16g - 24g) cornstarch (or arrowroot starch, see note below)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions:
Make the Pie Crust:
- Make my vegan pie crust OR my vegan gluten-free pie crust and chill it for at least 2 hours before making this recipe.
Prepare the Sweet Potatoes:
- Pre-heat oven to 375°F (190°C).
- Wash and scrub sweet potatoes, place them on a parchment-lined baking tray and bake for 45-60 minutes or until a fork slides easily into each sweet potato.
- When done, remove from the oven, place on a cooling rack, and allow them to fully cool.
- When cooled, slice each in half, scoop the insides out of the skin, place them in a food processor, and purée. Weigh/measure them to make sure you have the correct amount.
Prepare the Pie Crust:
- Remove the chilled dough from the fridge.
- Dust a rolling mat or piece of parchment paper with flour and place the chilled dough on top of the flour. Add a little more flour on top of the dough, and using a rolling pin, roll out into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie dish and gently press it into the corners of the dish. Mend any cracks by pressing the dough back together. Fold the overhang back onto itself and press gently to seal the layers together. Crimp the edges or use the back of a fork to create a simple decorative finish.
- Place the pie dish in the refrigerator for 20-30 minutes so it can chill.
- Pre-heat oven to 350°F (177°C).
Make the Filling:
- In a large bowl, whisk together sweet potato purée, brown sugar, dairy-free milk, cornstarch, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until combined.
- Remove the pie dish from the refrigerator and, using a rubber spatula, scrape the filling from the bowl into the prepared pie crust. Smooth the top.
- Bake for 50 minutes.
- When the baking time has ended, carefully remove the pie from the oven and place it on a cooling rack. Allow it to fully cool before placing it in the refrigerator to chill for at least 2 hours.
- Once the chill time has ended, remove it from the refrigerator, slice, and serve.
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- Use medium-sized sweet potatoes, but if they are on the small side, bake 4 just in case to make sure you have enough.
- I give a range for the cornstarch (or arrowroot starch) to be used. If you bake your sweet potatoes in the oven, use 2 tablespoons (16g), but if you boil, steam, or pressure cook them, use 3 tablespoons (24g).
- Cover and store leftovers in the fridge for up to 5 days.
- The calorie count is for 1 slice of 8 made using my easy vegan pie crust and does not include any toppings. Calorie count per serving if using my vegan gluten-free crust is roughly 314. Nutrition data is only to be used as a rough guide, click here to learn how nutrition data is determined on this website.
Cynthia says
This looks delicious! As a US southerner, I can’t wait to try it! Is there a substitute for the almonds in the crust? Could I simply omit it or maybe double the oats? (Nut allergies in my family).
Gwen Leron says
Hi Cynthia! Ahh, the true test would be for a US Southerner to try this! I hope you love it! I'm not 100% sure about doubling the oats since I haven't made the crust without the almonds. You can replace thealmonds with a seed like sunflower seeds or pumpkin seeds, if you can have them. Doubling the oats may work, but I worry a little that the crust may turn out too crumbly and fall apart. Another option would be a store bought vegan gluten free crust, or another homemade crust that you like. Let me know how things go 🙂