Vegan Sweet Potato Pie
Roasted sweet potatoes give this full-size vegan pie a smooth, warmly spiced orange filling that holds its shape in generous wedges after chilling. Cornstarch helps the egg-free filling set, but the center should still wobble slightly when it leaves the oven. Blind-baking keeps the pastry base dry; shielding the rim prevents it from getting too dark during the second bake. Serve the chilled pie with a small dollop of vegan whipped topping.
Ingredients for Vegan Sweet Potato Pie
- About 1 1/2 pounds orange-fleshed sweet potatoes (680g), to yield 2 cups roasted flesh (about 450g)
- 1 prepared vegan pastry crust for a standard 9-inch pie plate
- 3/4 cup full-fat canned coconut milk, stirred smooth (180g)
- 2/3 cup packed light brown sugar (135g)
- 3 tablespoons cornstarch (about 25g)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- About 1/2 cup vegan whipped topping, for serving
Check the crust and whipped topping labels for dairy or other animal-derived ingredients. Makes one 9-inch pie, or 8 slices. Allow about 25 minutes of hands-on prep, about 2 hours of oven time, cooling between stages, and at least 4 hours of chilling.
How to Make Vegan Sweet Potato Pie
- Roast the sweet potatoes: Heat the oven to 400°F (205°C). Prick the potatoes and place them on a lined baking sheet. Roast uncovered for about 45 to 65 minutes, checking at 45 minutes. A knife should slide easily through the centers. Cool until safe to handle, about 15 minutes.
- Blind-bake the crust: Reduce the oven to 350°F (175°C) and let it settle at that temperature. Fit the pastry into a standard 9-inch pie plate with room for about 3 to 3 1/2 cups of filling. Line the crust with parchment and fill with pie weights or dried beans. Bake for about 15 minutes, then carefully remove the parchment and weights. Bake another 5 to 8 minutes, until the base looks dry rather than wet or translucent and the rim is lightly golden. Cool for about 10 minutes.
- Blend the filling: Scoop the sweet potatoes from their skins and measure 2 cups of flesh. Blend with the coconut milk, brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and salt. Scrape down the blender and blend again until the filling is thick, pourable, and free of obvious lumps or fibers.
- Fill and bake: Pour the filling into the crust and smooth the top. Set the pie plate on a baking sheet and bake uncovered at 350°F for about 45 to 55 minutes, beginning to check at 40 minutes. The edges should look set, and the center should move only slightly when the plate is gently nudged. If it ripples like liquid, keep baking. Loosely shield the pastry rim with foil or a pie shield as soon as it turns golden.
- Cool and chill: Cool the pie on a rack for about 1 hour, then refrigerate for at least 4 hours. The filling firms as it chills, so wait before cutting it into wedges.
- Slice and serve: Cut the chilled pie into 8 wedges. Add a small dollop of vegan whipped topping just before serving.
Why Measure the Sweet Potatoes After Roasting?
Sweet potatoes vary in size and yield. Start with about 1 1/2 pounds raw, but use 2 cups of cooked flesh in the filling to keep the potato, coconut milk, and cornstarch in proportion. Roast the potatoes until completely soft so they blend smoothly rather than leaving stringy pieces.
How to Tell When the Pie Is Set
A slight wobble in the center is fine when the pie comes out of the oven; liquid rippling across the center means it needs more time. The edges should be set. Cooling and chilling are part of the setting process, not just a serving preference. If a chilled slice slumps, the pie may have needed more baking time or a longer chill.
Crust and Filling Variations
For a shorter prep, use 2 cups unsweetened, well-drained canned sweet potatoes instead of roasted flesh. Avoid sweet potatoes packed in syrup, which add sugar and liquid to the filling. Arrowroot powder can replace the cornstarch in the same amount, though the finished set may differ slightly.
A vegan crumb crust needs its own prebaking method; do not use the pastry blind-baking instructions unchanged. For a different crust approach, see Sweet Potato Pie with Pecan Crust and Maple Filling. For individual portions, explore Mini Sweet Potato Pies with Fluted Pastry Crusts.
Make-Ahead and Storage
Bake the pie a day ahead to give it an overnight chill. Keep the untopped pie or leftover slices covered in the refrigerator for up to 4 days. Add whipped topping only when serving.
To freeze, wrap the completely cooled, untopped pie well and freeze for up to 1 month. Thaw completely in the refrigerator before slicing and serving.
Nutrition
Approximate nutrition per slice, based on 8 slices: 325 calories, 4g protein, 15g fat, and 48g carbohydrates. Per 100g: approximately 260 calories, 3g protein, 12g fat, and 38g carbohydrates. Values will vary with the pastry crust, coconut milk, and whipped topping used.
Equipment
- Baking sheet
- 9-inch pie plate
- Parchment paper
- Pie weights or dried beans
- Blender
- Pie shield or foil
- Cooling rack
Ingredients
For the pie
- About 1 1/2 pounds orange-fleshed sweet potatoes (680 g), to yield 2 cups roasted flesh (about 450 g)
- 1 prepared vegan pastry crust for a standard 9-inch pie plate
- 3/4 cup full-fat canned coconut milk, stirred smooth (180 g)
- 2/3 cup packed light brown sugar (135 g)
- 3 tablespoons cornstarch (about 25 g)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
For serving
- About 1/2 cup vegan whipped topping
Instructions
- Heat the oven to 400°F (205°C). Prick the sweet potatoes, place them on a lined baking sheet, and roast uncovered for 45 to 65 minutes, until a knife slides easily through the centers. Cool until safe to handle, about 15 minutes.
- Reduce the oven to 350°F (175°C). Fit the pastry into a standard 9-inch pie plate. Line it with parchment and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the parchment and weights. Bake for another 5 to 8 minutes, until the base looks dry and the rim is lightly golden. Cool for about 10 minutes.
- Scoop the sweet potatoes from their skins and measure 2 cups of flesh. Blend with the coconut milk, brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and salt until thick, pourable, and free of obvious lumps or fibers.
- Pour the filling into the crust and smooth the top. Set the pie plate on a baking sheet and bake uncovered at 350°F (175°C) for 45 to 55 minutes, beginning to check at 40 minutes. The edges should look set and the center should move only slightly when gently nudged. Shield the rim loosely with foil or a pie shield when it turns golden.
- Cool the pie on a rack for about 1 hour, then refrigerate for at least 4 hours before slicing.
- Cut into 8 wedges and serve with a small dollop of vegan whipped topping.
Tips
- Measure 2 cups of sweet potato flesh after roasting so the filling proportions stay consistent.
- Roast the potatoes until completely soft for a smooth filling without stringy pieces.
- The center should wobble slightly when the pie leaves the oven, but should not ripple like liquid.
- Check crust and whipped topping labels for dairy or other animal-derived ingredients.
Variations
- Canned Sweet Potato Filling: Use 2 cups of unsweetened, well-drained canned sweet potatoes instead of roasted flesh; avoid sweet potatoes packed in syrup.
- Arrowroot Filling: Replace the cornstarch with the same amount of arrowroot powder; the finished set may differ slightly.
- Vegan Crumb Crust: Use a vegan crumb crust with its own prebaking method rather than applying the pastry blind-baking instructions unchanged.