Go Back
+ servings

Vegan Sweet Potato Pie

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.
Course Dessert
Keyword baked, classic, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, holidays, homemade, indulge, pie, pies, plant-based, vegan
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 Servings
Author Shanika | Orchids + Sweet Tea



  • 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


  • CocoWhip!
  • vegan ice cream


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.


  • 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!


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.