The Best Homemade Vegan Sweet Potato Pie Recipe
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.
Servings: 12 slices
Calories: 351kcal
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.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Pie Crust Alternative: If you want to use a pie crust instead of graham cracker crust, use store bought or make our homemade flaky vegan pie crust.
Storage: Once made, let cool, then cover and place in the fridge for 5-7 days.
Prep Ahead: You can boil the sweet potatoes up to 3 days in advance. Allow to cool and then place in the fridge until ready to make.
Freeze: Once pie is made, let cool, then cover and place in the freezer for up to 3 months.
Leftovers: If you have leftovers, use them to make our vegan sweet potato pie cinnamon rolls.
To crush graham crackers: 1. Pulse in a food processor until fine crumbs. 2. Put in a ziploc bag and then careful hit/roll back and forth with a rolling pin. 3. Buy premade crumbs.
Nutrition
Serving: 1slice | Calories: 351kcal | Carbohydrates: 49g | Protein: 2g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 332mg | Potassium: 206mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4651IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
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