Vegan Sweet Potato Pie

If you like pumpkin pie, you will love this vegan sweet potato pie. Sweet potato pie is denser than pumpkin pie, which is a bit more like custard. Both are totally delicious, but I just might prefer sweet potato! Most versions call for eggs, butter and cream in the filling, but my recipe doesn’t need any of that. Full fat coconut milk takes the place of all of these to create a rich, creamy, mouthwatering pie that will keep everyone coming back for more! And don’t worry, you can’t taste coconut at all in the finished pie.

Ingredients needed

1 Pie Crust – Use my classic vegan pie crust for best results. For gluten free, try my Healthy Vegan Pie Crust or even use a store bought crust (check the ingredients to make sure it’s vegan). Sweet potatoes – Make sure to use good quality sweet potatoes with orange flesh for the best pie. Full fat coconut milk – From a can, not the coconut milk that comes in larger cartons like soy milk. Use the creamy white part plus some clear liquid to equal 3/4 cup. Brown sugar – We are using all brown sugar here for a rich, moist pie filling. Vanilla Ground cinnamon Ground ginger Ground nutmeg Salt Cornstarch – May use arrowroot instead if needed.

Tips for success

Pie crust – Use my homemade crust for the very best pie. It’s flaky and delicious, plus easy to make. But if you need to use a store bought crust, I won’t judge! Check the ingredients list to make sure it’s vegan, a lot are (including Pillsbury). Coconut milk – I attempted the pie using soy milk instead of full fat coconut milk, and it was not nearly as delicious! Use all of the white creamy part in a can, then some of the clearer liquid to make 3/4 cup. Less sweet – You could cut the brown sugar in half for a less sweet pie, but I think it’s perfectly sweetened as is. Serve with vegan whipped cream – I used almond whipped cream from the store, but you could make your own with aquafaba, or make coconut whip. Gluten free – Use my gluten free vegan pie crust and the pie will be gluten free!

How to store

Cover and store leftover pie in the refrigerator for 5 days. You can also freeze the pie ahead of time. Bake as instructed, let cool, then wrap well and freeze. When ready to serve, thaw until at room temperature, slice and enjoy!