Vegan Sweet Potato Pie
This sweet potato pie is vegan, dairy-free, and refined sugar free. It has such a rich and delicious flavor that makes it an amazing dessert for Thanksgiving! Topping the pie with coconut whipped cream and a dash of cinnamon makes it even better. Everyone is sure to love this dessert, even if they're not vegan.
Equipment
- 9" Pie Pan
Ingredients
Vegan Pie Crust
- 1 ½ cup whole wheat pastry flour or white whole wheat flour
- 1 ½ tablespoon coconut sugar
- ½ teaspoon salt
- ½ cup coconut oil solid
- 5-6 tablespoons ice water
Sweet Potato Filling
- 2 cups sweet potatoes (about 2 medium potatoes)
- ¾ cup unsweetened almond milk or other plant milk
- ⅔ cup coconut sugar
- ¼ cup pure maple syrup
- 4 tablespoons corn starch
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cloves or nutmeg
- ½ teaspoon salt
Optional Toppings
- coconut whipped cream
- dash of cinnamon
Instructions
For The Crust
- Add the pastry flour, coconut sugar, and salt to a food processor and pulse to combine. Then add in chunks of solid coconut oil and continue pulsing. Add water in small increments and continue pulsing until a ball of dough begins to form.1 ½ cup whole wheat pastry flour, ½ cup coconut oil, 1 ½ tablespoon coconut sugar, ½ teaspoon salt, 5-6 tablespoons ice water
- If making the pie crust by hand, whisk together the dry ingredients in a large bowl, then add the coconut oil and use a pastry cutter to combine. Add in the ice water and stir until a dough forms.
- Put the ball of pie dough on a lightly floured surface and roll with a rolling pin to an 11 or 12" circle. Carefully transfer the dough to a pie plate and adjust so it fits nicely in the pan. If the dough tears during transfer, you can patch it in the pan.
- Push the dough around the plate and trim off the extra dough around the edges. Crimp the edges with your fingers for a nicer look. Set the pie pan aside while you make the potato filling.
For The Filling
- Preheat oven to 400 degrees Fahrenheit.
- Use a fork to poke several holes into the sweet potatoes. Place them on a plate and microwave for 7-8 minutes, or until tender. Allow them to cool before handling.2 cups sweet potatoes
- Peel the sweet potatoes and cut them into small bite-sized chunks. You can mash them if you prefer. Add the potatoes to a food processor or high-speed blender and blend until smooth. Then, measure out two cups of potato puree.2 cups sweet potatoes
- Combine the two cups of potatoes with almond milk, cornstarch, coconut sugar, maple syrup, vanilla, cinnamon, pumpkin pie spice, ground cloves, and salt. Stir vigorously or blend until smooth and combined.¾ cup unsweetened almond milk, 4 tablespoons corn starch, ⅔ cup coconut sugar, ¼ cup pure maple syrup, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, ½ teaspoon ground cloves, ½ teaspoon salt
- Pour the sweet potato filling into the pie crust. Bake for 40-50 minutes or until the top of the pie is no longer shiny. Cool the pie on the counter for an hour and then transfer to the fridge to set up for at least four hours.
- Top the pie with coconut whipped cream and a dash of cinnamon if desired. Slice, and serve.coconut whipped cream, dash of cinnamon
Notes
Additional topping ideas include dairy-free ice cream or chopped pecans.
A food processor or high-speed blender is necessary to get the proper puree consistency for the pie filling.