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Easy Vegan Sweet Potato Pie
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Easy Vegan Sweet Potato Pie [+VIDEO]

The perfect easy vegan sweet potato pie made without egg or dairy!
Course Dessert
Cuisine American
Keyword Dessert, Pie, Sweet Potato
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 slices

Ingredients

Pie Filling

Pie Crust

Instructions

  • Preheat oven to 425°.
  • On a baking sheet lined with foil or parchment paper, place the sweet potatoes and poke plenty of holes in them with a fork. Bake for 45 minutes to 1 hour.
  • While the sweet potatoes are baking, make your pie crust.
    Option 1: In a high-speed blender or food processor, pulse the dry ingredients for the pie crust with the vegan butter until crumbly. Slowly add in the cold water just until a dough has formed.
    2 cups all purpose white flour, 3 tsp organic powdered sugar, 1 pinch salt, ¾ cup vegan butter, 8 tbsp ice cold water
  • Option 2: Add all of the dry ingredients to a bowl, then whisk them together. Cut the cold vegan butter into small cubes, then add them to the bowl with your dry ingredients. Use the back of a fork to work the vegan butter into the mixture until it appears crumbly. Slowly add in the water and continue mixing with a fork and your hands until the mixture is able to be formed into a ball.
    2 cups all purpose white flour, 3 tsp organic powdered sugar, 1 pinch salt, ¾ cup vegan butter, 8 tbsp ice cold water
  • Transfer the dough to a clean, workspace covered with a few sprinkles of flour, then use a rolling pin to roll out the dough in all directions until it's about ¼ of an inch thick. The edges will look jagged, but it's okay.
  • Grab your pie dish and lightly grease it with butter to prevent it from sticking.
  • Transfer the rolled out pie crust from the counter to the buttered pie dish and gently press down the center so that the dough sits neatly in the dish.
  • Using kitchen shears, cut away the excess dough that is hanging over the edges of the dish. Pinch the edges of the pie crust however you'd prefer to create a design, then transfer the pie crust to the fridge until needed.

Pie Filling

  • Once the sweet potatoes are finished baking, remove the skin from them and measure out 3 cups of cooked sweet potatoes.
    3 cups sweet potatoes
  • Adjust oven temperature to 350°
  • In a large mixing bowl combine the ingredients for the pie filling and mix together using a standing mixer or hand mixer until mostly smooth.
    2 vegan eggs, 1 tsp salt, 1 tsp ground nutmeg, 1 tsp ground cinnamon, 2-3 pinches all spice, ½ cup organic cane sugar, ½ cup organic brown sugar, 7 tbsp vegan butter, ¼ cup unsweetened almond milk, 1 tsp vanilla extract
  • Once all ingredients have been combined, add the filling to the pie dish with the crust.
  • Transfer the pie to the oven and bake for 1 hour and 15-30 minutes. When finished, the outer edge of the sweet potato filling should be browned and if a toothpick is inserted it should come out mostly clean.
  • Once the pie is finished cooking, remove from the oven and let cool until room temperature. Cover, then move to the fridge until chilled and ready to serve.
  • Slice and top with coconut whip (optional) and garnish with a few sprinkles of nutmeg (optional), or serve as is. Enjoy!

Video