Homemade Vegan Sweet Potato Pie
This homemade vegan sweet potato pie is creamy, sweet and tastes just like a traditional pie we all know.
Ingredients
- 1 Vegan Pie Crust
- 1 lb sweet potatoes
- 3/4 cup full fat coconut milk, in a can
- 1 cup brown sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 4 tbsp cornstarch
Instructions
- Prepare the vegan pie crust, or store-bough crust. Line a pie pan with uncooked crust and place in the refrigerator while you prepare the filling.
- Preheat the oven to 350 degrees F. Peel and chop the sweet potatoes, then place them in a medium saucepan with enough water to cover them. Bring to a boil until fork tender. Drain the potatoes and them to a large bowl, stand mixer, or food processor.
- With a food processor, or stand mixer, blend the sweet potatoes until smooth. Add all of the remaining ingredients and blend on high until everything is combined.
- Spread the sweet potato filling into the pie crust evenly and bake for 55-60 minutes, until the center is slightly jiggly. If the crust begins to burn or brown, use a pie shield or aluminum foil to cover the edges.
- Allow the pie to cool for at least 30 minutes to an hour before slicing and serving. Top with vegan whipped cream to your liking.
- Store leftover pie in the refrigerator up to 5 days.
Notes
- For a less sweet pie, cut the sugar in half. Or opt for a substitute like Truvia that contains no sugar at all, but gives you the sweetness like regular sugar.
- There are several brands that carry vegan whipped cream, I like to use SoDelicious CocoWhip.
- This pie can be made ahead of time. Simply thaw to room temperature before serving.