Best Vegan Sweet Potato Pie

November 8, 2019

When it comes to this Vegan Sweet Potato Pie, it is smooth, velvety, naturally sweetened, full of sweet potato flavor and is housed with a buttery, flaky crust. This recipe is sure to please the crowd during the Holiday season, one slice and bite at a time. Made in a blender, super easy to make, gluten-free option available.

Best Vegan Sweet Potato Pie

Thanksgiving is just a few short weeks away and I’ve been brainstorming great recipes that would fit perfectly onto a table filled with delicious food.

This year, however, I plan of creating a ton of recipes that are vegan since there is a new wave of popularity towards vegan dishes, especially for the Holidays.

Whether you are a full-time vegan eater or plant-based eater or you are looking for a few healthy dishes to mix things up a bit, I’ll ensure that my recipes offer a load of flavor, per usual.

Best Vegan Sweet Potato Pie

If you’ve been an avid reader of Orchids + Sweet Tea, then you know that I’m more of a Sweet Potato Pie fan as opposed to Pumpkin Pie. Granted, both pies are great, but sweet potato is more of my thing. Haha.

What about you? Sweet Potato Pie or Pumpkin Pie?

I don’t know what it is about sweet potato, but it’s just SO GOOD! Oh my.

Maybe it’s a Southern thing. I don’t know. But hey. I made a nice Vegan Pumpkin Pie that offers an orange-infused crust—-a definite winner.

And if you’re into Pecan Pie, I’ve dabbled in the making of it as well and it’s a classic vegan version. Of course, if you’re not into a pie filled with a pecan filling, then these Delicious Pecan Pie Cheesecake Bites are the way to go! They are an awesome rendition of traditional Southern pecan pie except for the velvety texture of cheesecake. 

What You’ll Love Most About This Recipe?!

It’s vegan.

A Gluten-Free version can be made.

Naturally sweetened.

The crust is super ‘buttery’ and flaky!

Easy to make.

Made entirely in a blender.

So smooth and velvety.

Not too sweet, but just enough sweetness!

Minimal ingredients required.

The newest obsession and oh SO GOOD!

Best Vegan Sweet Potato Pie

Besides the fact that sweet potatoes taste so good, they are also very healthy for you.

Sweet Potato + it’s Health Benefits?

  • Improving digestion

They actually contain more fiber than regular potatoes! Who knew? Plus, they are good sources of magnesium, which is what helps aid them in being a great facilitator in digestion.

  • Boost Your Immune System

Since they are rich in beta-carotone (a major antioxidant), they are awesome at defending your body from a wide variety of issues. In addition, they contain other great antioxidants which include: Vitamin C and B-complex, iron, and phosphorous.

  • Treat Stomach Ulcers

Yes, that’s right! Sweet Potatoes are great at soothing the stomach and intestines. The previous listed vitamins that help to boost your immune system also are great at curing stomach ulcers. Plus, the roughage in sweet potatoes help to combat constipation and acid formation, which both help to reduce the chances of ulcers.

  • Other Benefits: They help to treat inflammations, promote weight gain, treat bronchitis,  reduce arthritis pain, and more.
Best Vegan Sweet Potato Pie

Looking For ALL Things Sweet Potato?

These Thick + Fluffy Sweet Potato Pancakes are healthy, dairy-free, and are the perfect way to kick-start your day. Whether you want an awesome seasonal flavor or just something sweetly homemade, this recipe makes for a great breakfast or brunch dish in just 25 minutes–total.

You’re sure to LOVE the flavors in these Sweet Potato Berry Breakfast Boats. Packed with velvety roasted insides of the sweet potato, tartness of the blueberries + blackberries, along with the nuttiness of the peanut butter and top things off—a slather of greek yogurt for a touch of sweetness; these breakfast boats are the perfect way to kick start your day, meal prep for the week ahead, or even to enjoy for brunch.

When it comes to these Easy Chickpea Sweet Potato Sliders + Aioli, no words are needed to describe the delicious flavors in each small bite. A nice twist on a classic veggie burger, these sliders are packed with a ‘meaty’ patty made completely from chickpea, sweet potatoes, amazing seasonings, and paired with a delicious homemade garlic aioli sauce. All dairy-free ingredients, super easy to make, and perfect for any weeknight or weekend dinner.

This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, light, bursting with ‘cheesy flavor’ from the use of nutritional yeast, dairy-free, and so healthy!

These Air Fryer Chicken Wings + Sweet Potato Waffles are everything that one’s heart desires. Made right in a blender + WITHOUT ANY FLOUR (Flourless), these deliciously flavored, Gluten-Free waffles are naturally sweetened, fluffy, thick, and airy; coupled with these sticky (yet crisp) BBQ wings, this recipe is a real easy reminder of a true Southern-style breakfast. Nothing short of goodness on a plate!

Looking For Other Great Vegan Recipes for the Fall Season?

When it comes to delicious vegan options, these Top 25 Vegan Fall Go-To Recipes come rich in flavor, unique ingredients/combinations, Fall spices, from savory to sweet, and much more. This roundup offers healthy, easy methods that are cozy for those chilly Fall days.

Looking for a Healthier Sweetener Option?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

Best Vegan Sweet Potato Pie

Now, let’s take a bite into this recipe, shall we?

Preheat your oven to 375 degrees Fahrenheit.

For the Crust:

In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.

In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, and organic pure cane sugar, whisking them all together.

Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.

Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**

Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.

In the meantime, make the Pie Filling.

For the Filling:

In a high-powered blender, add the sweet potato, coconut cream, maple syrup, vanilla, cornstarch, sea salt, cinnamon, nutmeg, ground ginger, and ground cloves and blend on medium-low until smooth and creamy, about 2-3 minutes.

Assembly:

Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.

Pour pie filling mixture over crust and lightly brush the top of pie crust with melted vegan butter. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only ‘slightly jiggly’. **NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper, leaving the middle opened and exposed.**

Once done, remove from the the oven and let cool completely, about 30-45 minutes.

Add to refrigerator for the pie to ‘set’ for 2-3 hours or overnight.

When ready to serve, slice your pie and serve with a few scoops of vegan ice cream or Coco Whip!, if desired.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Best Vegan Sweet Potato Pie or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Best Vegan Sweet Potato Pie
Best Vegan Sweet Potato Pie

Vegan Sweet Potato Pie

Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
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Ingredients

Crust:

  • 2 cups organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 cup organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 2 Tbsps organic pure cane sugar (Vegan-approved!)
  • pinch of sea salt
  • 1 cup vegan buttery sticks, cold + cubed (That’s 2 sticks!)
  • 1 cup ice cold water
  • 2 Tbsps apple cider vinegar

Sweet Potato Filling:

  • 2 medium organic sweet potatoes, roasted + insides removed (See Notes!)
  • 3/4 cup vegan coconut milk or cream (I use Thai Kitchen)
  • 1/3 cup pure maple syrup (See Notes!)
  • 1 tsp vanilla extract
  • 2 Tbsps arrowroot starch (I use Bob's Red Mill)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/4 tsp ground ginger
  • pinch of ground cloves

Topping:

  • CocoWhip!
  • vegan ice cream

Instructions

For the Crust:

  • Preheat your oven to 375 degrees Fahrenheit.
  • In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
  • In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, and organic pure cane sugar, whisking them all together.
  • Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**
  • Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
  • In the meantime, make the Pie Filling.

Assembly:

  • Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.

For the Filling:

  • In a high-powered blender, add the sweet potato, coconut cream, maple syrup, vanilla, cornstarch, sea salt, cinnamon, nutmeg, ground ginger, and ground cloves and blend on medium-low until smooth and creamy, about 2-3 minutes.
  • Pour pie filling mixture over crust and lightly brush the top of pie crust with melted vegan butter. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only 'slightly jiggly'. **NOTE: If the crust begins to get too dark quickly, cover around the pie's crust with foil paper, leaving the middle opened and exposed.**
  • Once done, remove from the the oven and let cool completely, about 30-45 minutes.
  • Add to refrigerator for the pie to 'set' for 2-3 hours or overnight.
  • When ready to serve, slice your pie and serve with a few scoops of vegan ice cream or Coco Whip!, if desired.
  • Bon Appetit!

Tips & Tricks

SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.
FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, which both act as a thickening agent.
SWEETENER: Instead of maple syrup you can always use agave as a sweetener.
STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
 

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Best Vegan Sweet Potato Pie.

ORCHIDS + SWEET TEA

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