Oh, sweet potato pie! Just saying the words takes me back to cozy holidays and that feeling of pure comfort. It’s the kind of dessert that just hugs you from the inside, you know? For years, I searched for a vegan version that could truly capture that magic – the velvety smooth filling, that tender, flaky crust… it felt like a dream! Well, friends, I’m giddy to tell you I’ve finally nailed it. This is my absolute Best Vegan Sweet Potato Pie recipe, and trust me, it’s a stunner. Forget dairy and eggs; this pie brings all the richness and flavor you’d expect, and then some. It’s become my go-to for impressing guests and comforting myself after a long week.

Why This Best Vegan Sweet Potato Pie Recipe is a Must-Try

So, why should THIS vegan sweet potato pie be your new favorite? Honey, let me count the ways! It’s got this ridiculously creamy filling that just melts in your mouth. Plus, that crust? Oh, it’s perfectly flaky, just like it should be. And the best part? It’s surprisingly easy to whip up, making it perfect for those busy holiday seasons or just when you need a little slice of heaven. It’s completely plant-based, dairy-free, and egg-free, so everyone can enjoy it. Seriously, it’s a crowd-pleaser every single time!

Gather Your Ingredients for the Best Vegan Sweet Potato Pie

Okay, time to get our ducks in a row! To make this amazing pie, you’ll need a few key players. First off, you’ll need a good vegan pie crust. You can totally make your own if you’re feeling ambitious, or just grab one from the store – no judgment here! For the star of the show, we need about 2 cups of mashed sweet potato. Make sure they’re cooked nice and soft, and mashed really smooth, like butter. Then, we’ve got our sugars: 1/2 cup granulated sugar and 1/4 cup brown sugar for that lovely depth of flavor. We’ll also need about 1/4 cup of your favorite plant-based milk – almond, soy, oat, all work beautifully. Oh, and don’t forget 1/4 cup of melted vegan butter, a splash of 1 teaspoon of vanilla extract for that classic warmth, and our cozy spices: 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a tiny pinch of 1/8 teaspoon ginger. A little pinch of salt to bring it all together, and that’s it!

Step-by-Step Guide to Making the Best Vegan Sweet Potato Pie

Alright, let’s get baking! Making this pie is a breeze, and I’ll walk you through every step. Trust me, the aroma filling your kitchen will make you so happy you decided to make this from scratch. For more sweet potato goodness, check out this amazing sweet potato pie smoothie!

Preheating and Crust Preparation

First things first, get that oven roaring! We need to preheat it to 375°F (190°C). While it’s warming up, get your vegan pie crust ready. If you’re using store-bought, just unroll it and gently press it into your pie plate. If you made your own, follow your favorite recipe. No need to blind bake this one, we’re doing it all together!

Creating the Creamy Vegan Sweet Potato Filling

Now for the magic! In a big bowl, grab your super-smooth mashed sweet potato. Toss in the granulated sugar, brown sugar, plant-based milk, that lovely melted vegan butter, and the vanilla extract. Give it a good stir until it’s all combined. Then, toss in your cinnamon, nutmeg, ginger, and that pinch of salt. Keep mixing until it’s as smooth and creamy as can be. Seriously, no lumps allowed!

Assembling and Baking Your Best Vegan Sweet Potato Pie

Carefully pour that beautiful, smooth filling into your prepared crust. Spread it out evenly. Now, slide it into your preheated oven. We’re going to bake it for about 50 to 60 minutes. You’ll know it’s ready when the filling looks set around the edges and a knife you insert near the center comes out clean. Be careful not to overbake, or it can get a bit dry!

Cooling and Serving the Perfect Vegan Sweet Potato Pie

This is probably the hardest part – waiting! Let the pie cool completely on a wire rack. I usually give it at least 2 hours, sometimes even longer. This really helps the filling set up perfectly. Once it’s cooled, slice it up and enjoy. It’s amazing on its own, but a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream is pure heaven!

Tips for the Absolute Best Vegan Sweet Potato Pie

Okay, so you want the BEST vegan sweet potato pie, right? I’ve made this pie more times than I can count, and I’ve picked up a few tricks along the way. First, choose your sweet potatoes wisely! Look for ones that are firm and heavy for their size. Roasting them instead of boiling can give you such a richer, deeper flavor and a thicker mash – just wrap them in foil and bake until super soft, then scoop out the insides. For that super smooth filling, be impatient with your mashing! A potato ricer or food mill is Goldilocks-approved for getting rid of any stringy bits. And about cracks? They happen! If you’re worried, try not to overbake it, and let it cool gradually. Don’t worry too much, it’ll still taste amazing!

Ingredient Notes and Substitutions for Your Vegan Sweet Potato Pie

Let’s talk ingredients for a sec! Sometimes folks ask me about swaps, and I love that! For your plant-based milk, really any kind works – almond, soy, oat milk all give a lovely creaminess. I find oat milk can sometimes add a subtle richness, but use what you have! If you’re looking for a little less sweetness, you could try cutting back slightly on the sugars, or even using a sugar substitute like maple syrup, though that might change the texture a bit. And for the vegan butter, regular vegan margarine works great, but I sometimes use a bit of melted refined coconut oil if I’m out – it doesn’t leave a coconutty flavor, promise!

Frequently Asked Questions about Best Vegan Sweet Potato Pie

Got questions about my Best Vegan Sweet Potato Pie? I’ve got answers! Let’s tackle a few common ones so your pie turns out perfectly every time. And hey, if you’re craving more sweet potato goodness, you absolutely have to try this sweet potato pie smoothie sometime!

Can I use canned sweet potato puree?

You sure can! If you’re in a pinch, good quality canned sweet potato puree works. Just make sure it’s 100% pure sweet potato with no added sugar or spices. About two cups is usually what you’ll need. I find fresh-cooked sweet potatoes give a slightly richer flavor, but canned is a fantastic shortcut!

How do I prevent my vegan sweet potato pie from cracking?

Don’t you worry about those little cracks! They happen sometimes, and honestly, they don’t affect the taste one bit. The best ways to minimize them are to avoid overbaking – watch for that knife to come out clean and stop baking then. Also, letting the pie cool down *gradually* on a wire rack is super helpful. If it does crack, just cover it up with a dollop of vegan whipped cream or some powdered sugar, no one will ever know!

What is the best plant-based milk for vegan sweet potato pie?

Honestly, most plant-based milks work like a charm here! I’ve used almond, soy, and oat milk with great success. They all add that lovely creaminess the pie needs. Oat milk can sometimes give a subtle extra richness, but use whatever you have on hand. You really can’t go wrong!

My pie filling seems a little runny. What did I do wrong?

A little runniness usually means it just needs more time to cool and set. That magic happens as it chills! If you’re really worried after it’s cooled for a couple of hours, it might have been slightly underbaked. For future pies, just bake it a few minutes longer, watching that knife test closely. It’ll still be delicious though, promise!

Nutritional Information (Estimated)

Just a heads-up, this is an *estimate* and the actual numbers can wiggle a bit depending on the exact ingredients you use. But for a slice of this glorious Best Vegan Sweet Potato Pie, you’re looking at roughly 350 calories, about 15g of fat (with 5g being saturated), 50g of carbs, 5g of fiber, and 3g of protein. It’s a sweet treat, so you’ll see around 30g of sugar, and about 150mg of sodium.

Best Vegan Sweet Potato Pie

Author: cocktailmixguide.com
Total Time: 80 min
Yield: 8 servings 1x
Diet: Vegan

Print Recipe

Description

A classic sweet potato pie made vegan, with a creamy filling and flaky crust.

Ingredients

Scale

1 vegan pie crust
2 cups mashed sweet potato
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup plant-based milk
1/4 cup melted vegan butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
Pinch of salt

Instructions

Preheat your oven to 375°F (190°C).
Prepare the vegan pie crust according to package directions or your favorite recipe.
In a large bowl, combine the mashed sweet potato, granulated sugar, brown sugar, plant-based milk, melted vegan butter, and vanilla extract.
Add the cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.
Pour the sweet potato filling into the prepared pie crust.
Bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Let the pie cool completely on a wire rack before slicing and serving.

Notes

For a richer flavor, use a mix of granulated and brown sugar.
Ensure your sweet potatoes are fully cooked and mashed for a smooth filling.
Chill the pie for at least 2 hours before serving for the best texture.

Prep Time: 20 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: vegan sweet potato pie, dairy-free pie, egg-free pie, plant-based dessert, holiday pie