Vegan Sweet Potato Pie
I love both sweet potato pie and pumpkin pie so I have included both recipes on this site. I find that the sweet potato pie is a bit fluffier and creamier than the pumpkin pie, but they are both wonderful fall dessert recipes.
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.