This easy vegan sweet potato pie is insanely easy to make IN A BLENDER! It’s so good that even non-vegans beg for the recipe! Get ready to wow the crowd with this one.
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As the resident sweet potato pie maker for my family for almost two decades now, it’s no surprise that when we went vegan, I had to create a veganized version of this classic.
Now, as a long time vegan, it’s still requested just as often by family that are omnivores and they swear they can’t tell the difference! It’s seriously that good!
This blender recipe pie is a must make year after year.
So, move over pumpkin pie, it’s sweet potatoes time to shine! Seriously! 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. Immediately.
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Why You’ll Love this Simple Sweet Potato Pie Recipe
Blender Prep = Not Stringy
The entire batter for this pie recipe is made in the blender. Maybe times people don’t prefer sweet potato pie because it can be stringy, but using a blender means not only less dishes for you, but the filling is also so smooth. Blending also makes prep time a breeze.
Prep Ahead Friendly
Having to figure out when to make everything for the holidays can be stressful, but this easy pie recipe makes sure that it’s not. You can prep this ahead by 2-3 days or freeze it up to a month in advance. Doing this saves you time and stress!
Flavor Impact
We have been perfecting this southern sweet potato pie recipe for over two decades. Little tweaks throughout the years have made this family recipe absolutely perfect. It has the exact amount of sweetness, spice, smoothness, and crunch that you want in every bite.
The only thing you have left to decide is if you want whip or ice cream on the side of it. But why choose friend? Have both.
Vegan Sweet Potato Pie Substitutions
Crust
We absolutely love the texture balance using a graham cracker crust with a sweet potato pie filling and highly recommend do so. Vegan graham crackers can be made at home ahead of time or using store-bought original flavor so they do not contain honey.
Substitute: You can also make a traditional pie crust instead of graham cracker crust with this recipe. If you want a double crust, you will want to double the recipe.
Tip: Nabisco Original Graham Crackers are vegan-friendly.
Sweet Potatoes
We are using traditional orange sweet potatoes for this recipe to keep it a classic. We prefer fresh sweet potatoes from the produce department for this pie.
We are boiling the potatoes for ease; however, if you want to roast your potatoes, it will bring out some caramelization and sweetness that you won’t get otherwise. Just poke holes with a fork all over and then roast at 425˚F/218˚C for 45-55 minutes or until fork tender.
If you are really rushed for time, you can poke holes with a fork all over and microwave your potatoes on high. To do this, on a plate, cook for 4-5 minutes at a time on each side, stopping to flip. Ready when fork tender.
Substitute: If you want to switch up the color, try using purple sweet potatoes instead. The result will be beautiful and a real conversation starter! Note: 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 these.
Alternative: You could swap the sweet potatoes with mashed butternut squash as well.
Coconut Milk
We are using full-fat canned coconut milk is high in fat which leads to a delicious richness that you can’t get from other sources of plant-based milk as easily. The thickness that results from this also helps with the omission of eggs since we are making this vegan.
Substitute: You can use any non-dairy milk for this recipe if needed, but canned coconut milk will give you the best results. Creamier non-dairy milks are better if needed, our first choice being soy milk, followed by creamy oat milk.
Low Fat Coconut Milk: This can also be used in place of the full fat canned coconut milk.
Cornstarch
Cornstarch is used to thicken the filling mixture and help it set up with the omission of eggs.
Substitute: Arrowroot powder is another starch that is odorless and tasteless. It’s a corn-free option that can be used as a 1:1 replacement.
Sugar
There is a combination of brown sugar and maple syrup used in this recipe. The molasses in the brown sugar and maple from the syrup really help to balance flavors and add hints of each to really make this pie shine.
Substitute: If you wanted to make a sweet potato pie with condensed milk, you can use our vegan sweetened condensed milk. You will replace both the brown sugar and maple syrup with it, so 1 cup total.
Alternatively, you can swap the brown sugar for coconut sugar or date granulated sugar and the maple syrup for date syrup.
Tip: Make sure you are using vegan sugar if you live in the US.
Reducing Sugar: If you want to reduce the sugar, you can do so by halving each the maple syrup and brown sugar; however, it will be noticeably different in taste versus having it.
How to Make Vegan Sweet Potato Pie
- Preheat oven to 350˚F/177˚C.
- To cook the potatoes: Bring a large pot of water to a boil. Score the sweet potatoes around the middle. Add 600g uncooked sweet potatoes into the water and cook until they are fork tender (about an 40-60 mins depending on potato size). While that is boiling, make the crust.
- For the crust: In a food processor, add 18 graham crackers and pulse 4-5 times until fine crumbs. Add in ½ cup melted butter and 6 tablespoon brown sugar and pulse a few more times until combined. Pour mixture into a 9 inch (23cm) pie dish (or springform pan), 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 set aside to let cool.
- To make 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 by twisting where scored and pulling off the skin and add the potatoes to a high powdered blender. Add in the remaining pie ingredients and blend or beat until smooth.
*If you don’t have a blender, add to a bowl and beat on low with a mixer to break apart. - Baking the crust: Pour the pie filling mixture into cooled pie crust. Smooth the top out into an even level. Bake for 60-75 minutes. The crust should be dark golden color and the center should have a non-glossy look. The pie will still jiggle a bit. Set on a cooling rack until room temperature (about 2-4 hours).
- Setting up: 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 cold or warm with optional toppings.
Tips for the Best Vegan Sweet Potato Pie
Weighing the Sweet Potatoes
Using a scale to measure out 600g of sweet potatoes BEFORE cooking. It’s okay if it’s a few grams under or over, but you don’t want to exceed that amount by a lot.
The importance of weighing the sweet potatoes is due to diluting the flavor if it’s too little, but it can also throw off the consistency/firmness of the pie if you add too much or too little.
How to Serve Dairy Free Sweet Potato Pie
Sweet potato pie can be served warmed or cooled. It’s delicious on it’s on or you can serve with vegan ice cream or vegan whipped cream.
Other must try vegan pie recipes:
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The Best Homemade Vegan Sweet Potato Pie Recipe
Ingredients
- 600 grams uncooked sweet potato, (about 2 large or 2.5 cups after cooked and mashed)
For the crust
- 18 vegan graham crackers, crushed (use Gluten Free if needed)
- ½ cup vegan butter, melted, (115g)
- ⅓ cup dark brown sugar (70g)
For the sweet potato pie
- ½ cup vegan butter, softened (115g)
- ¾ cup dark brown sugar (160g)
- ¼ cup maple syrup (80g)
- ½ cup canned coconut milk (120g) (or sub other non-dairy milk)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoon vanilla
- ¼ cup cornstarch powder (30g) (can sub with arrowroot powder)
- ½ teaspoon salt
Serve with, Optional
- vegan whipped topping (or canned non-dairy whipped spray)
- vegan vanilla ice cream
- vegan marshmallow fluff
- pecans or walnuts
- ground nutmeg
Instructions
- Preheat oven to 350˚F/177˚C.
- To cook the potatoes: Bring a large pot of water to a boil. Score the sweet potatoes around the middle. Add 600g uncooked sweet potatoes into the water and cook until they are fork tender (about an 40-60 mins depending on potato size). While that is boiling, make the crust.
- For the crust: In a food processor, add 18 graham crackers and pulse 4-5 times until fine crumbs. Add in ½ cup melted butter and 6 tablespoon brown sugar and pulse a few more times until combined. Pour mixture into a 9 inch (23cm) pie dish (or springform pan), 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 set aside to let cool.
- To make 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 by twisting where scored and pulling off the skin and add the potatoes to a high powdered blender. Add in the remaining pie ingredients and blend or beat until smooth. *If you don't have a blender, add to a bowl and beat on low with a mixer to break apart.
- Baking the crust: Pour the pie filling mixture into cooled pie crust. Smooth the top out into an even level. Bake for 60-75 minutes. The crust should be dark golden color and the center should have a non-glossy look. The pie will still jiggle a bit. Set on a cooling rack until room temperature (about 2-4 hours).
- Setting up: 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 cold or warm with optional toppings.
Notes
Video
Nutrition
Frequently Asked Questions
No..but.
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.
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.
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.
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!
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.
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.
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.
This post was originally published in 2020, and updated in 2024.
I have no blender for the sweet potatoes recipe.A hand made old fashioned vegan recipe possibly
You can make it with a mixer as well. The blender just makes it really smooth.