Easy and delicious vegan sweet potato pie that’s lightly sweetened with maple syrup and an absolute showstopper at any holiday table!
If you couldn’t tell, one of my all time favorite things about fall and the holidays is- you guessed it- the food.
And while I have the biggest place in my heart for pumpkin pie (I mean, it’s iconic), I want to introduce you to it’s not so familiar yet equally delicious sibling: sweet potato pie!
This vegan sweet potato pie will have you speechless as you keep going back for more. I asked my family and my boyfriend’s family which they preferred: sweet potato or pumpkin? The votes were so close. In fact, most had a hard time deciding because honestly, while they’re similar, they’re both very different, so you could really love both!
This vegan sweet potato pie is definitely one of my favorite healthy Thanksgiving desserts. It’s gooey yet dense, lightly sweetened with a touch of maple syrup, and has the best flaky crust to boot.
If you’re unfamiliar with making pie crust, not to worry, I have you covered. I created a whole perfect pie crust recipe guide just so you don’t have to fret this season about making your pie crust!
Trust me, you’re going to love this pie!
Sweet Potato Pie Vs Pumpkin Pie
I had several requests from you guys for a sweet potato pie for this season, which is honestly one of my favorite desserts. I mean, I have a thing for sweet potatoes, as you know if you’ve been around the Banana Diaries block.
But for those who have never made a sweet potato pie, it’s very similar to a pumpkin pie, only you don’t use pumpkin pie spices, and the texture is a bit thicker (like a sweet potato casserole) rather than smooth and pudding-like, like a pumpkin pie.
You can use nutmeg in your sweet potato pie, however, I chose to omit it so that both the sweet potato pie and the pumpkin pie could really stand on their own.
I mean, they both deserve their own spotlight, no?
How to make a Sweet Potato Pie
Making sweet potato pie is really not all that different than making pumpkin pie in my opinion!
The only real differences are in two ingredients: swapping out the pumpkin, and the pumpkin pie spice. For this vegan sweet potato pie, you’ll need:
- Pureed sweet potato (you can purchase this in a can, but you’ll have better taste and texture results with a few sweet potatoes you bake and mash yourself!)
- Coconut milk (or any dairy free milk)
- Arrowroot powder (or corn starch)
- Maple syrup
- Vanilla extract
- Your favorite pie crust (I chose to do a regular vegan crust, but you can make this Paleo vegan, or a regular crust if you’d like! All pie variations can be found in my Perfect Pie Crust Guide 🙂 ).
You’ll start by making the pie crust first. I personally don’t blind-bake my crust here, and I really don’t think you need to for the texture of the pie. I always just poke a few holes into the bottom of the crust for ventilation 🙂
Now, for the filling. To make a vegan sweet potato pie, all you need to do is puree all of the ingredients together in one large bowl. You can either use a stand mixer or a hand mixer for this.
Pour the filling into your pie crust and bake uncovered to start. Then You can cover the edges of the pie with either tin foil or a pie crust shield and continue baking until the pie is set.
Now, being able to tell when the filling is set is a bit different from a pumpkin pie in that the filling looks pretty set to begin with. The more you practice this pie, the better you’ll be able to tell, but you’ll notice that a sort of matte layer forms on top of the filling. That’s when you know that the filling is set!
Then just let the pie rest for about 3-4 hours in the fridge (preferably overnight), and then serve!
So if you’re looking for some fun healthy Thanksgiving desserts, I definitely recommend throwing this vegan sweet potato pie into the mix 🙂 You’ll wow all of your guests and bring something new to the table!
Happy Holiday Baking!
More Healthy Holiday Desserts You’ll Love!
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Easy and delicious vegan sweet potato pie that’s lightly sweetened with maple syrup and an absolute showstopper at any holiday, Thanksgiving, or Christmas table! Completely vegan, dairy free, and with the option of being Paleo and/or gluten free!
- 1 1/2 cups all-purpose flour, or gluten free 1-to-1 baking flour or cassava flour
- 1/2 cup coconut oil, softened
- 1 tbsp arrowroot powder
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 5–7 tbsp chilled water
Sweet Potato Pie Filling:
- 2 cups pureed sweet potato
- 1/3 cup maple syrup
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1/4 cup arrowroot powder
- 1 tbsp cinnamon
- First prepare the pie crust. Whisk together the flour, arrowroot powder, coconut sugar and baking soda.
- Add in the softened coconut oil, and cut the coconut oil into the flour until the mixture resembles a softened sand like texture.
- Add in the chilled water and combine until it’s a thick dough. Chill the dough for 1 hour before rolling out.
- When the dough is ready to be rolled, let it soften for a few minutes then roll it to 1″ large in diameter than your pie dish. Place the pie dough into the pie dish and press the dough lightly into the sides of the dish. Place the pie dough back into the fridge to chill while you prepare the sweet potato filling.
- Preheat the oven to 350F and in a large bowl, use a hand mixer to puree the sweet potato if you haven’t already.
- Add in the remaining ingredients and beat the mixture until well combined.
- Pour the filling into the chilled pie crust and place the pie into the oven to bake.
- Bake the pie for about 20 minutes uncovered, then cover the pie crust edges with either tin foil or a pie crust shield, and continue to bake for another 25-30 minutes.
- Remove the pie from the oven and let cool for 15 minutes before you place it into the fridge to set for 3-4 hours.
- Serve and enjoy!
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sweet potato pie, vegan sweet potato pie, healthy pie crust recipe