It’s the harvest season and what’s better than a scrumptious, old fashioned sweet potato pie, but it vegan? Sweet potatoes of all kinds are all the rage for in season autumn produce and it’s one of my favorite vegetables. I turned a fall staple dessert into a delicious plant based dish ready and perfect for everything from Thanksgiving to cozy evenings with the family. Here’s how it all goes down:
🥧 Vegan Sweet Potato Pie
⏱️ Time
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes (filling) + 45–60 minutes (roasting sweet potatoes)
- Cooling/Chilling Time: 4 hours
- Total Time: ~6 hours (includes chilling) | ~1.5–2 hours active
🧾 Ingredients
- 1 pound (about 2 medium) sweet potatoes
- ¾ cup plant milk
- 1 cup agave or sweetner of choice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoons arrowroot powder or cornstarch
- 1 vegan pie crust (store-bought or homemade)
👩🏽🍳 Instructions
- Prepare the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, roast 45–60 min until tender. Cool slightly, then peel and mash. It's best to place them in a blender for a smoother consistency.
- Make the Filling: In a large bowl, combine mashed sweet potatoes, plant milk, sweetner, vanilla, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
- Thicken the Mixture: Dissolve cornstarch in 1 tbsp water. Stir into sweet potato mixture until fully incorporated.
- Assemble the Pie: Pour filling into prepared pie crust, smooth top.
- Bake: Bake 45–50 minutes until filling is set and a knife inserted in the center comes out clean.
- Cool and Serve: Cool to room temperature, then refrigerate at least 4 hours to fully set. Serve chilled or at room temp.
🍽️ Tips & Variations
- Gluten-free crust works well.
- Add 1 tbsp maple syrup or 1 tsp ground cloves for extra flavor.
- Top with vegan whipped cream or a sprinkle of cinnamon when serving.
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