This easy vegan sweet potato pie is insanely easy to make! Just one bowl. Can be Top 8 Allergen Free. A must try alternative to pumpkin pie.
If you have never had a sweet potato pie, then stop everything you are doing. Head to the kitchen. And make this vegan sweet potato pie.
If you think that pumpkin pie is the best fall holiday dessert, then pause and go make this vegan sweet potato pie.
Seriously, it is that good.
If you grew up in a home/family that only served pumpkin pie, then chances are that you’ve never even had sweet potato pie; however, it is a true disservice to never try it. Therefore, you must!
It is seriously so so easy too.
All you need is a few ingredients, a bowl and a pie dish and you are set! We’ve done all the hard work for you by testing and retesting this recipe to make sure that it’s just so so good. And we think you’ll agree.
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Frequently Asked Questions
Are yams and sweet potatoes the same thing?
Sweet potatoes and yams are completely different things. However, in most commercial supermarkets in the US, they are labeled the same due to marketing traditions from decades ago.
Yams are actually a root vegetable that looks like it has bark as the skin.
So if you are in the US and only see yams, it’s likely sweet potatoes.
Is sweet potato pie healthy?
We all know sweet potatoes are a good source of many nutrients and healthy themselves. However, when made into a pie it is high per piece in calories and sugar; therefore, it should probably only be consumed on occasions.
What does sweet potato pie taste like?
Honestly, sweet potato pie is very similar to pumpkin pie. It has a very close flavor and texture profile. However, sweet potatoes are a bit creamier and a bit more sweet than pumpkin yielding an even better pie experience.
Do you eat vegan sweet potato pie cold or warm?
Honestly, the choice is yours. You can eat this pie cold or warm it up for a bit before eating. Either way, adding some vegan whipped topping before making will make it even better!
Can I make this vegan sweet potato pie Top 8 Allergen Free?
Yes! First start with gluten free vegan graham crackers. If you are unable to find these, you have two options. One is to use a traditional pie crust like we do in our vegan caramel apple pie recipe.
Another option would be to swap about the graham crackers for another hard vegan gluten free cookie that you can crumble into pieces.
Other than that, we have vegan butter and coconut milk to replace.
For the vegan butter, you can swap with a soy free vegan butter, like Earth Balance soy free.
For the coconut milk, you can sub with any non-dairy milk. We prefer oat milk for substitutions because it can be creamier than others.
Can I make any substitutions for this vegan sweet potato pie?
Graham Crackers – We prefer graham crackers for this pie as that’s how we have traditionally always made it; however you could use a traditional pie crust like we do in our vegan caramel apple pie recipe or you could swap out with any vegan cookies that you can crumble into pieces.
Arrowroot Powder- We prefer arrowroot powder over cornstarch, but cornstarch could be swapped if needed.
Can I make this vegan sweet potato pie oil free?
Yes. But we have not tried. This is for idea recommendation purposes only. Note that this pie will not be as rich, but it’s still possible.
We don’t have a recommendation at this time, but if you look up a recipe for a date crust then it would be possible for the crust.
For inside the pie, it’s more of a taste and richness that the butter gives, so a substitution likely isn’t recommended, but omit.
Again, we have not tried either of these methods.
Does it matter what type of sweet potatoes I use?
Yes and No! You love those answers right?
There are traditional orange sweet potatoes like we are using here, but there’s also white and purple sweet potatoes. If you have another sweet potato besides the orange ones than yes, they can be used…but.
But, both white and purple sweet potatoes are less moist and not as sweet so you may need to add a bit more liquid and sweetness if desired. See the video below for consistency purposes to weigh whether or not you need more liquid if using one of these options.
Can I prep this vegan sweet potato pie ahead of time?
Yes! You have a few options.
Make the crust and filling but don’t bake up to 3 days ahead of time. The crust can be stored at room temperature and covered. The filling can be stored in the fridge in an air tight container. Note if doing this, you may need to add more cooking time since the filling will be cold to start.
You can also make the entire pie and then let store in the fridge for up to 5 days. If serving others for the holidays or a get together, we’d recommend only making it up to 3 days in advance for the best experience.
Can I freeze vegan sweet potato pie?
Absolutely. Follow the direction completely through the setting up period. Then you can stored in a freezer safe container for up to 3 months. To thaw, place it in the fridge to thaw completely.
What other vegan pies can I make?
Pies are just so good, especially for the holidays. Here’s a few more ideas:
- Vegan Caramel Apple Pie
- Traditional Vegan Apple Pie
- Vegan Blueberry Pie
- Vegan Pecan Pie
- Traditional Vegan Pumpkin Pie
- Vegan Coconut Cream Pie
Pin this Vegan Sweet Potato Pie recipe for later:
Vegan Sweet Potato Pie
For the crust
- 18 vegan graham crackers, crushed (choose Gluten Free if needed)
- 1/2 cup vegan butter, melted
- 6 tbsp vegan brown sugar
For the sweet potato pie
- vegan whipped topping (or canned non-dairy whipped spray)
- Boil sweet potatoes until they are fork tender (about an 45-60 mins). While that is boiling, make the crust.
For the crust
- Preheat oven to 350 degrees.
- To make the crust, in a 9 inch pie dish (or springform pan), combine the graham cracker crumbs with the melted butter and brown sugar until well combined. Then press the mixture down with the back of a spoon evenly and up the sides.
- Bake crust for 12-15 minutes until starting to be golden brown. Remove and let cool
For the pie filling
- When sweet potatoes are fork tender, drain from the water and let cool to able to handle. Peel the skins of your sweet potatoes and add the potatoes to a high powdered blender.
- *If you don't have a blender, add to a bowl and beat on low with a mixer to break apart.
- Add in the remaining pie ingredients and blend or beat until smooth.
- Pour the pie filling mixture into cooled pie crust.
- Bake for 60-75 minutes. The center should have a non-glossy look. The pie will still jiggle a bit.
- Set on a cooling rack until room temperature.
- Place in the fridge to set up for at least 4 hours. (You can make up to 3 days ahead of time).
- Cut and serve warm.