If you want a vegan pie crust recipe, see the Vegan Pumpkin Pie recipe as it is included there. I gave up making my own pie crusts years ago, I had too many do-overs. My grandmother said you either have “pie hands” or “cake hands” and I definitely have cake hands. This vegan crust is available at my local Meijer’s, so it shouldn’t be too hard to find. You could easily substitute a gluten-free crust if you needed to.
The coconut milk gives the pie a really creamy texture and the flavor does not overwhelm the sweet potato. In some recipes, I have found that coconut milk or coconut oil can sometimes overpower the other flavors that should be more prominent in a given recipe. In this case, the coconut milk does its job of providing that creamy consistency without compromising the spices or the sweet potato flavor!
Looking for a fall dessert, but not this one? Consider these:
- Gingerbread Cake with Warm Lemon Sauce
- Pears with Honey Caramel, Pine Nuts, and Artisanal Cheese
- Rum Cake
- Pecan Pie
- Vegan Pumpkin Pie
Vegan Sweet Potato Pie
Ingredients
- 1 vegan pie crust
- 1 pound sweet potatoes about 2 medium
- ¾ cup full fat coconut milk
- 1 cup brown sugar
- 1 tsp pure vanilla extract
- ½ tsp cinnamon ground
- ½ tsp nutmeg ground
- ¼ tsp salt
- 4 Tbsp cornstarch*
- vegan whipped cream optional for serving
Instructions
- Prepare the pie crust as directed; do not pre-cook it. You may make your own pie crust or use a store-bought vegan crust or a gluten free crust if you need that option.
- Preheat the oven to 350 degrees F. Peel and chop the sweet potatoes, then place them in a medium saucepan adding enough water to cover. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until fork tender. Drain the potatoes and add them to a large bowl.
- With a mixer or immersion blender, beat the potatoes until smooth, then add all the remaining ingredients (except the whipped cream) and beat on high speed until smooth and combined.
- Spread the sweet potato filling into the pie crust evenly, and bake for 55-60 minutes, until the center is only slightly jiggly. If the crust begins to burn or brown too much, use a pie shield or cover the edges with aluminum foil for the last half of baking.
- Allow the pie to cool on a cooling rack for about an hour before slicing and serving. You may want to refrigerate it if it seems too soft. Serve with vegan whipped cream, if desired. Store leftover pie in the refrigerator for 5 days.