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Vegan Sweet Potato Pie
5 from 12 votes

Vegan Sweet Potato Pie

This Vegan Sweet Potato Pie features a smooth, creamy filling made from mashed sweet potatoes blended with coconut sugar, maple syrup, and coconut cream for a rich texture and subtly spiced flavor. The filling is thickened with tapioca starch and flavored with cinnamon, nutmeg, and vanilla, baked in a vegan pie crust until golden. Chilling the pie after baking ensures the filling firms up properly. This pie serves as a sweet but gentle dessert option that can be topped with coconut whipped cream for extra richness.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 8
Calories: 285 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

  • 1 pie crust unbaked, vegan
  • 1.5 cups sweet potato tightly mashed; 411 grams, baked
  • 1/2 cup coconut sugar (67 grams)
  • 1/2 cup maple syrup (156 grams)
  • 1/2 cup coconut cream (see notes; 112 grams)
  • 3 tablespoons tapioca starch (22 grams)
  • 1 teaspoon ground cinnamon (3 grams)
  • 1 teaspoon vanilla extract (5 grams)
  • 1/4 teaspoon ground nutmeg (1 gram)
  • 1/4 teaspoon salt 2 grams, fine sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF and press the unbaked pie crust in a 9-inch pie plate. Poke the bottom of the crust with a fork several times to allow venting. (See post for crust recipes.)
  2. In a large food processor fitted with an "S" blade, combine the mashed sweet potato, coconut sugar, maple syrup, coconut cream, tapioca starch, cinnamon, vanilla, nutmeg, and salt. Process until very smooth, stopping to scrape down the sides as needed.
  3. Pour the filling into the unbaked pie crust, and smooth the top. Cover the edges of the crust with foil, or a reusable crust cover, so the edges won't burn. Bake at 350ºF for 55 to 60 minutes, until the filling is darker and the crust is golden.
  4. Remove the pie from the oven and let it cool for 1 hour. The filling will not be firm to the touch when you take it out of the oven; it needs to cool completely. Transfer the pie to the fridge to chill until firm, about 4 to 6 more hours, or overnight.
  5. Serve chilled, with coconut whipped cream on top, if desired. The leftover pie can be stored tightly covered in the fridge for up to 5 days.

Notes

  • Use solid coconut cream from chilled canned coconut milk; save the leftover liquid for smoothies.
  • Pie needs to cool and chill for several hours to firm up the filling before serving.
  • Adjust sweetness by using all coconut sugar or all maple syrup with slight adjustments to tapioca starch to help set the filling.
  • Nutrition info varies depending on the pie crust used, so consider this when choosing or making your own crust.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 43g (14%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 7g (35%) Sodium 211mg (9%) Potassium 202mg (4%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 3538IU (71%) Vitamin C 1mg (1%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 43g 14%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 7g 35%
Sodium 211mg 9%
Potassium 202mg 4%
Fiber 2g 8%
Sugar 20g 40%
Vitamin A 3538IU 71%
Vitamin C 1mg 1%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.