This vegan sweet potato pie is wonderfully rich and packed with flavor. It’s extremely simple to make, slices beautifully and tastes like heaven!
Vegan-Sweet-Potato
Print Recipe
Vegan Sweet Potato Pie
Prep Time
15minutes
Cook Time
60minutes
Servings
people
Ingredients
425gSweet PotatoPurée
3/4cupcoconut milk
1cupbrown sugar
1/4cupcornstarch
1tblsvanilla
1/2tblssalt
1tblscinnamon
1/2tblsnutmeg
1/4tblsGround Cloves
1/4tblsGround Ginger
1pisUnbaked Vegan Pie CrustHomemade or Store-bought
Prep Time
15minutes
Cook Time
60minutes
Servings
people
Ingredients
425gSweet PotatoPurée
3/4cupcoconut milk
1cupbrown sugar
1/4cupcornstarch
1tblsvanilla
1/2tblssalt
1tblscinnamon
1/2tblsnutmeg
1/4tblsGround Cloves
1/4tblsGround Ginger
1pisUnbaked Vegan Pie CrustHomemade or Store-bought
Instructions
Preheat the oven to 350°F (180°C).
Add the sweet potato purée, coconut milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your blender jug and blend until smooth. It will be quite thick, so be patient with your blender. Stop and give it a shake or stir from time to time and then blend again.
Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.
Bake for 60 minutes. Tent it with foil* at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.
Allow to cool on the counter for at least 2 hours before slicing and serving. It’s even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.
Serve with vegan whipped cream and some chopped pecans for decoration.
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