Vegan Sweet Potato Pie is creamy and rich, and will be the star of your Thanksgiving dessert table! A southern classic pie that is easy to make with NO butter or eggs, but no one would guess!
If you like pumpkin pie, you will love this vegan sweet potato pie. Sweet potato pie is denser than pumpkin pie, which is a bit more like custard. Both are totally delicious, but I just might prefer sweet potato!
Most versions call for eggs, butter and cream in the filling, but my recipe doesn’t need any of that. Full fat coconut milk takes the place of all of these to create a rich, creamy, mouthwatering pie that will keep everyone coming back for more!
And don’t worry, you can’t taste coconut at all in the finished pie.
Ingredients needed
- 1 Pie Crust – Use my classic vegan pie crust for best results. For gluten free, try my Healthy Vegan Pie Crust or even use a store bought crust (check the ingredients to make sure it’s vegan).
- Sweet potatoes – Make sure to use good quality sweet potatoes with orange flesh for the best pie.
- Full fat coconut milk – From a can, not the coconut milk that comes in larger cartons like soy milk. Use the creamy white part plus some clear liquid to equal 3/4 cup.
- Brown sugar – We are using all brown sugar here for a rich, moist pie filling.
- Vanilla
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Cornstarch – May use arrowroot instead if needed.
Tips for success
- Pie crust – Use my homemade crust for the very best pie. It’s flaky and delicious, plus easy to make. But if you need to use a store bought crust, I won’t judge! Check the ingredients list to make sure it’s vegan, a lot are (including Pillsbury).
- Coconut milk – I attempted the pie using soy milk instead of full fat coconut milk, and it was not nearly as delicious! Use all of the white creamy part in a can, then some of the clearer liquid to make 3/4 cup.
- Less sweet – You could cut the brown sugar in half for a less sweet pie, but I think it’s perfectly sweetened as is.
- Serve with vegan whipped cream – I used almond whipped cream from the store, but you could make your own with aquafaba, or make coconut whip.
- Gluten free – Use my gluten free vegan pie crust and the pie will be gluten free!
How to store
Cover and store leftover pie in the refrigerator for 5 days. You can also freeze the pie ahead of time. Bake as instructed, let cool, then wrap well and freeze. When ready to serve, thaw until at room temperature, slice and enjoy!
More vegan pies you will love!
- Vegan Pumpkin Pie
- The Best Vegan Apple Pie
- Vegan Chocolate Pie
- Vegan Banana Cream Pie
- Vegan Strawberry Pie
Vegan Sweet Potato Pie
Vegan Sweet Potato Pie is creamy and rich, and will be the star of your Thanksgiving dessert table! A southern classic pie that is easy to make with NO butter or eggs, but no one would guess!
Ingredients
- 1 Vegan Pie Crust*
- 1 pound sweet potatoes (about 2 medium)
- 3/4 cup full fat coconut milk
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons cornstarch*
- vegan whipped cream, optional for serving
Instructions
- Prepare the Vegan Pie Crust as directed. There is no need to pre-cook the crust. You may also use a store bought vegan crust or this Healthy Vegan Pie Crust for a gluten free, lighter option. Once the pie pan is lined with the uncooked crust, place it in the refrigerator while you prepare the filling.
- Preheat the oven to 350 degrees F. Peel and chop the sweet potatoes, then place them in a medium saucepan and add enough water to cover. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until fork tender. Drain the potatoes and add them to a large bowl (or a stand mixer if you have one).
- With a mixer, beat the potatoes until smooth, then add all the remaining ingredients (except the whipped cream!) and beat on high speed until smooth and combined.
- Spread the sweet potato filling into the pie crust evenly, and bake for 55-60 minutes, until the center is only slightly jiggly. If the crust begins to burn or brown too much, use a pie shield or cover the edges with aluminum foil for the last half of baking.
- Allow the pie to cool on a cooling rack for about an hour before slicing and serving. Serve with vegan whipped cream, if desired. Store leftover pie in the refrigerator for 5 days. Enjoy!
Notes
- You can use any pie crust you like here. My favorite is my Easy Vegan Pie Crust, but you can use a store bought crust or my Healthy Vegan Pie Crust for a gluten free and healthier option. A cookie crust would also work, but make sure to check the ingredients list for milk, butter or honey.
- For a less sweet pie, you may reduce the brown sugar needed. 1/2 cup would even work, or try using coconut sugar instead. I have not tried sweetening it with maple syrup, it may get too watery I'm afraid.
- May substitute arrowroot for the cornstarch if needed.
- Many stores now carry some sort of dairy free whipped topping, such as Reddi Whip Almond or Coconut Whip or SoDelicious CocoWhip. You could also make my Vegan Whipped Cream, made from aquafaba.
- The pie can be made ahead of time and frozen. Simply thaw to room temperature when ready to serve.
Nutrition
Serving: 1of 8 servings | Calories: 312kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 203mg | Potassium: 295mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8044IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
I had a couple of sweet potatoes and decided to try making sweet potato pie for the first time using this recipe. I reduced the sugar to 1/2 cup. The result was absolutely delicious! I have to admit, I couldn’t resist—I ate half the pie right after I made it, and the other half the very next day. This recipe is definitely a keeper!
Hi Manuele. I am thrilled you loved the pie! Thanks for your fabulous review, and for your feedback! Sometimes, we just have to have some pie! I love it! Happy cooking!
Hi Nora,
I’ve made this wonderful sweet potato pie in the past and I’m planning to make it again. It always a hit with vegans and non-vegans alike. My food scale broke so I’m wondering if you know how many cups of sweet potato is equivalent to 1 pound of sweet potatoes. Thank you in advance!
Hi Donna. I”m so glad you are loving the pie! I believe that would be about 3 cups diced sweet potato chunks. Hope that helps! Enjoy!
I accidentally bought the wrong coconut milk and used ‘So Delicious 70 cal organic coconut milk’ sold in red container.
We haven’t eaten it yet, but I’m hoping for reassurance it won’t taste too different… I made 3 pies.
I think it’ll taste good it just might not be as rich as it would have been with the full fat coconut milk.
This recipe has you boiling the sweet potato in water. Could you bake the sweet potatoes and then scoop out the insides and use them once they are fully cooked?
Yes, that would work too.
Yes, I’m boiling mine to but after about 3 aunties and a female friend said that it’s better when you bake the potatoes I guess will bake them next time. But I also told them “ that ain’t what Nora said” and they were like “ who is this Nora”. 🤣 But don’t worry Nora, you are my go to source when it comes to vegan recipes because your recipes are always on point. Haven’t failed me yet. And Happy Holidays to all.
Hi Ted! Thanks for the love! The shared experience and skills of family and friends is priceless, and I love your story 🥰!! It means a lot you are loving and using my vegan recipes! Thank you! Wishing you lots of happy holiday cooking!
Hi Nora This recipe was great last year. I saw evaporated oat milk and wondered if you ever tried it when baking. I know some regular recipes use evaporated milk so I was curious.
Thank you in advance for responding.
I’ve never tried it here so I’m not sure. It might work.
Can I use canned sweets potatoes/ yams? If so, how many oz cans would be equivalent to the 2lbs of sweet potatoes?
Hi Karri. I haven’t tried it, but it should work. You need 16 ounces for each pound of sweet potatoes. Hope this helps!
Thank you so much!!!
Hi Nora, I’ve never made this pie before & I’m wondering what size pie crust & if it should be deep dish
Hi Martie. I used my easy vegan pie crust and a standard 9 inch pie plate, not a deep dish. Hope you enjoy it!
Hi Nora – could pure maple syrup be used in place of the brown sugar? If so, how much would you recommend? Thank you!
It should work okay, but the pie might be more liquidy. I might try 1/2 cup and see how that goes.
This receipe is excellent! I have made it about 8 times over the years and it is still the easiest and tastiest pie- dare I say “never fail”?
I do cut the sugar from 1 cup to just a 1/2 cup and it is still plenty sweet. I also use store-bought crusts if I am in a pinch. Nora, thank you for the perfect recipe!
Can I use coconut cream in place of the coconut milk with this recipe?
Yes, you can.
Hi Nora!
I appreciate your website so much-you’ve got THE BEST recipes! I’m wondering if I can substitute full fat oat milk for coconut milk?
Thanks!
Allison
I think that will work quite well, yes. And thank you so much!!
This recipe is excellent! Even the non-vegans in my family loved this pie.