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 just ONE bowl, super easy to make, gluten-free option available.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.
Thanksgiving is all about good food while being surrounded by great people and feeling Thankful for everything that you have. Personally, I've been so thankful for so much this year, despite the challenges and great hardships that I've faced over the years leading up to now. And while I consider this the Best Vegan Sweet Potato Pie, which I originally made a few years ago on the blog, I'm so grateful that I finally got a chance to remake and revamp this entire recipe to perfection-----derived from all of the practice and time spent harnessing my cooking + baking skills. Plus, these Mini Sweet Potato Pecan Pies are the perfect little bites for any occasion. When it comes to this Blender Maple Sweet Potato Pie, it is smooth, velvety, full of sweet potato + spices flavor and is housed with a buttery, flaky crust.
Yes---it took some work (I'm a huge believer in therapy) to arrive at this destination when it comes to my way of thinking, but it still holds very true and God is still very real. I hope that you can find some peace and gratitude in your life as well, despite everything going on in the world or just your world.
Whether you are a full-time vegan eater or plant-based eater or you're just looking for a few healthy dishes to mix things up a bit, I wanted to bring you recipes that offer a load of flavor, but were really great plant-based options and I can't wait to be sharing my Thanksgiving Menu in the coming days, just in time for the big day next week.
Of course, you can always 'search' my site for great vegan options as well or tap on the "vegan" tab in the currently craving for section of my homepage. I definitely recommend trying my Vegan Pumpkin Pie to start! And to top things off for dessert---this 1-Layer Maple Sweet Potato Cake is one for the books!
How to Make the Best Vegan Sweet Potato Pie
This recipe took a few tries to get just right because honestly----anything with a custard is really hard to perfect when using vegan ingredients----at least that's my opinion. I wanted to make sure the pie tasted as delicious as a great Fall-spice drink with the firm and creamy texture you expect from a custard-filled pie.
Best Vegan Sweet Potato Pie Ingredients
Here’s what you need to make this impressive Best Vegan Sweet Potato Pie from start to finish:
All-purpose flour. I use organic flour from Bob’s Red Mill. For a better flakier texture to your crust, you can use pastry flour.
Cinnamon. For a hint of warmth.
Cane sugar. I use organic to make sure it’s vegan.
Vegan butter. Make sure your butter is very cold! This is the key to flaky layers.
Almond milk. You can use water or other dairy-free milk if you like.
Apple cider vinegar. This adds a tangy buttermilk-like flavor without actual buttermilk.
Sweet potato puree. You can buy this canned or make your own by roasting a sweet potato until totally tender and pureeing it in a blender or food processor.
Butter. Use vegan butter from Earth Balance for a great taste! You can also substitute with organic canola or coconut oil, if preferred!
Spices. For the pie filling it's all about the spice blend, which includes cinnamon, nutmeg, ginger, and allspice.
Cane sugar. I love to use organic to ensure that it's vegan-friendly. Also, adds a nice sweetness that's undeniable. You can sub with all maple syrup, if desired. Just a bit more arrowroot starch to help thicken more; about 2-3 Tbsps.
Coconut cream. You can find coconut cream next to the cans of coconut milk at the grocery store. It's luxurious without being too heavy. If you already have a can of coconut milk, you can use the cream from that. simply refrigerate the can of milk overnight. Then scrape off just the creamy top layer and add it to your pie filling.
Vanilla extract. This complements the flavors.
Arrowroot. This is a great gluten-free thickening option, however, feel free to substitute with regular cornstarch or all-purpose flour, which both act as a thickening agent.
Maple syrup. The best sweetener that I enjoy using. I like to use pure maple syrup that’s premium and organic.
More Holiday Pie Recipes To Try!
Pecan pie needs no introduction, it is one of the most popular desserts of the Thanksgiving season. This Vegan Southern Bourbon Pecan Pie is an updated plant-based pie that is gooey, sweet, and delightfully nutty! The homemade crust is scented with orange, which adds an even warmer holiday flavor.
ThisVegan Apple Cranberry Crumble Pie is the best version of pie you’ll ever enjoy! Made from the best Fall flavor duo— cranberries + apples, this pie comes based with a delicious, flaky vegan crust (infused with hints of citrus) and topped with a crunchy brown sugar crumble that simply melts in your mouth with every bite.
This Maple Vegan Pumpkin Pie is not too sweet, full of warming spices, and topped with a crumbly pecan and walnut crust. This pie is a perfect holiday baking recipe for Thanksgiving!
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS PIE!
Step 1: Gather about 3-4 medium sweet potatoes, rinse the skins, and poke a few holes all around them using a knife or fork.
Step 2: Prepare a baking sheet with foil or parchment and place the sweet potato side-by-side. Rub each sweet potato with olive oil until fully coated.
Step 3: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until their insides begin to bubble outwardly and they become super tender once tested with a fork or knife. Let cool until easily handle when cutting them open and scooping out the flesh.
Step 4: Using a food processor or blender, puree the flesh of the sweet potato along with water or veggie stock, until smooth. You can either use this immediately in whatever sweet potato recipe you'd like, store it in the refrigerator or freezer for later use.
Tips For Making the Flakiest Vegan Pie Crust
The butter is SUPER important. When it comes to the vegan buttery sticks, ensuring that they are COLD and of course from a great brand is key! For Vegan pastry crusts, I generally go for Earth’s Best Buttery Sticks, which taste like real unsalted butter.
Adding Shortening works too! Although I tend to use buttery sticks alone, adding shortening or lard adds great wonders as well. All you need is half shortening and half butter.
Fridge time is an important time! Chilling your dough for an hour at a minimum is so imperative to a flaky crust. Even slightly longer makes for a great advantage.
Your flours matter, big time! While different brands of flour hydrate differently (causing a slightly different result), ensuring that you mix in all-purpose flour with pastry flour is also just as important. Believe it or not, pastry flour makes a difference and serves a greater purpose!
SLOWLY pour in water, don’t dump it! Gently pouring in the water-ACV mixture is so imperative. I pour ¼ cup at a time and work the dough with my hands to eyeball how wet or dry everything is.
The dough can be made in advance, too. If making your crust ahead, you can always store it in the refrigerator for up to 2 days. No longer!
Not too Thick or Thin. Ensuring that you roll out a good enough crust is of course a must. Most go by the rule of thumb being ⅛ of an inch thickness or even slightly thicker. This helps your crust to the perfect thickness to carry the weight of your filling without compromising flakiness.
Besides the fact that sweet potatoes taste so good, they are also very healthy for you.
Health Benefits of Sweet Potatoes
Starting your day with a serving of sweet potatoes is more than just delicious. These root veggies are also great for your health. Some important health benefits of sweet potatoes include:
Improved digestion. They actually contain more fiber than regular potatoes! Sweet potatoes are also a great source of magnesium, which helps aid digestion.
Boost Your Immune System. Sweet potatoes are rich in beta-carotene (a major antioxidant). This fuels your immune system to help protect your body against illness and foreign invaders. You'll also find plenty of vitamin C and B-complex, iron, and phosphorus in these tubers.
Treat Stomach Ulcers. Sweet Potatoes can help soothe and repair the stomach and intestines. The immune-boosting vitamins also help cure stomach ulcers. In addition, the dietary fiber helps prevent constipation and acid formation. This can reduce the risk of ulcers.
Other Benefits: Sweet potatoes are also naturally anti-inflammatory and can reduce arthritis, pain.
How to Toast the Chopped Nuts
If you'd like to toast your favorite nuts (i.e. pecans, walnuts, hazelnuts, almonds, etc.), it's super easy! Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped nuts unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.
How to Store Leftover Vegan Sweet Potato Pie
Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
Make-Ahead Sweet Potato Pie
Yes, you can certainly make this sweet potato pie ahead of time. In act, the sweet potato custard needs time to set up nicely. It’s even better if you make the pie the day before. Simply wrap the pie in plastic wrap and keep it in the fridge. A few hours before you plan to serve the pie, place it on the counter and serve at room temperature.
Can I Make this Best Vegan Sweet Potato Pie Gluten-Free?
Absolutely! To make the crust entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients for the filling, just ensure that the coconut cream/milk if GF-friendly and that you use arrowroot starch which is very GF-friendly.
The classic way to serve this sweet potato pie is with a big dollop of whipped cream. To keep things dairy-free, use coconut whipped cream. For a great twist, you can also enjoy a nice scoop of your favorite dairy-free ice cream with toasted pecans as well as.
In the Mood For More Sweet Potato Goodness? Try These!
½cupAlmond milk + 2 Tbsps, VERY COLD(You can also use COLD water, if preferred!)
1teaspoonapple cider vinegar
3cupssweet potato puree(About 2lbs. sweet potatoes; See Post for How To)
½cupfull-fat coconut cream/milk(See Notes!)
¼cupvegan butter, melted
¾cuporganic cane sugar
¼cuppure maple syrup
¼cupArrowroot starch(See Notes!)
Coconut Whipped Cream
Your favorite dairy-free ice cream
Your favorite chopped nuts, toasted
2TbspsAlmond milk + 1 teaspoon maple syrup(Vegan Egg Wash option)
TO MAKE THE CRUST:
In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
In a large bowl, add the all-purpose flour, sea salt, cinnamon, and cane sugar, whisking them all together.
Add the cubed vegan butter sticks (or regular vegan butter cut in pieces) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-milk mixture (slowly) 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 tablespoon of milk 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.
WHIP TOGETHER THE FILLING:
In a large bowl, add the sweet potato puree along with: coconut cream/milk, vanilla extract, melted butter, maple syrup, cinnamon, nutmeg, ginger, allspice, sea salt, and arrowroot starch, whisking everything together until combined and smooth, using an electric hand-mixer on high-speed. NOTE: Filling mixture should be thickened at this point.
Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard pie dish with vegan butter.
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 ½-inch thick and gently placing it in your pie dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
Once complete, poke tiny holes around the bottom of the crust using a fork, add parchment paper to the center of the crust and add "pie weights" atop it and pre-bake the crust for 10-15 minutes. Remove from oven.
Pour the sweet potato pie filling over crust and lightly brush the top of pie crust with vegan egg wash substitute.
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 1-2 hours. When cooled, place the pie in the refrigerator for at least 4 hours before serving and slicing. NOTE: Overnight is best.
To serve, add Cocowhip!, your favorite ice cream, and/or toasted nuts atop a slice of sweet potato pie and enjoy!
Tips & Tricks
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.
SWEET POTATO PUREE: See post for more + how to make this!
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 ¼ cup of water (or milk) 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 ½ cup of water (or milk).
GLUTEN-FREE OPTION: To make the crust entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients for the filling, just ensure that the coconut cream/milk if GF-friendly and that you use arrowroot starch which is very GF-friendly.
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular cornstarch or all-purpose flour, which both act as a thickening agent.
COCONUT CREAM: If you don't have full-fat coconut cream on hand, you can use canned full-fat coconut milk and refrigerate it overnight so that it thickens into a "cream", which you separate from the water in the can.