What makes this sweet potato pie vegan?

This pie is made vegan by using sweetened condensed coconut milk instead of dairy and an egg substitute instead of traditional eggs, ensuring a rich, plant-based dessert.

How do I know when the sweet potato pie is fully baked?

The pie is done when the filling looks set and jiggles only slightly in the center when nudged, with an internal temperature between 165-175 degrees F.

Can I use canned sweet potato puree for this recipe?

Yes, the recipe provides an option to use 1 (15 ounce) can of sweet potato puree, which is about 1 3/4 cups, as an alternative to cooking fresh sweet potatoes.

How should I store leftover vegan sweet potato pie?

After cooling to room temperature and chilling for at least 4 hours in the refrigerator, store any leftovers in the refrigerator for up to 5 days.

4 years ago

Sweet Potato Pie
[Vegan]

KH By: Katherine Henderson

Author Bio

Hi I'm Katherine, a writer, foodie, activist, and creator of Simple Plant Based Life. This... Read More

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A slice of golden-brown vegan sweet potato pie, rich and creamy, served on a white plate, garnished with a dollop of vegan whipped cream.

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Sweet Potato Pie [Vegan]

Dairy Free

Vegan

This sweet potato pie is not just a tasty dessert, but it looks amazing in the center of the table!

Ingredients You Need for Sweet Potato Pie [Vegan]

1 (9-inch) pie crust, homemade or store-bought
3 medium sweet potatoes (about 1 3/4 pounds), cooked -OR- 1 (15 ounce) can sweet potato puree (about 1 3/4 cups)
2 to 2 1/2 tablespoons cornstarch*
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, or to taste
1/4 teaspoon ground ginger, optional
1/4 teaspoon salt
2 (7.4 ounce) cans sweetened condensed coconut milk (about 1 3/4 cups)-OR-1 cup canned full fat coconut milk
1/2 cup egg substitute*
1 teaspoon vanilla extract or 1 tablespoon bourbon

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How to Prepare Sweet Potato Pie [Vegan]

Preheat oven to the temperature recommended for blind baking the pie crust.
Make crust according to recipe or manufacturer's instructions.
Remove the blind-baked crust to a cooling rack, and lower the oven temperature to 325°F.
In a small bowl, whisk the cornstarch, cinnamon, nutmeg, ginger, and salt. Set aside.
Peel the cooked sweet potatoes and add to a food processor, and process until smooth. -OR - break the sweet potato up into a large bowl and beat on high until smooth.
Measure out 2 cups (save overage for something else), or add canned puree and place in a large mixing bowl.
Add the cornstarch mix and beat on medium until combined, about 30 seconds.
Add sweetened condensed milk, egg substitute, vanilla extract, and beat on low speed just until mixed.
Place the cooled pie crust on a rimmed baking sheet, and then pour the filling into the pie crust; smooth the top.
Bake 60-75 minutes, or until the filling looks set. It should jiggle very slightly in the center, when you nudge the pan.
Internal temperature of the pie filling should be between 165-175 degrees F.
Transfer pie to a wire rack, and allow to cool to room temperature, before placing in the refrigerator to chill for at the very least 4 hours.
The filling sets and firms up as it cools. Store leftovers in the refrigerator for up to 5 days.

Notes

If you use coconut milk instead of sweetened condensed coconut milk, then you may need to use 3 tablespoons of cornstarch. You also use 3/4 cup to 1 cup of sugar, as the sweetener. It will depend on the type of sweet potato you use. You also need to lower the egg substitute amount to 1/4 cup. Note: This recipes has been tested using granulated sugar and maple syrup, but use the sweetened coconut condensed milk for the best consistency.