This Vegan Sweet Potato Pie is super creamy, warmly spiced, and has a flaky, crispy crust. It’s also gluten-free and refined sugar free, and there’s no rolling pin or floured surface needed, no pre-baking required, and no need to chill the pastry. It makes an excellent alternative to Pumpkin Pie for a Thanksgiving dessert!
I’ve made a no-bake chocolate pie using sweet potatoes before, so I was keen to try out a baked sweet potato pie too!
Pumpkin Pie and Sweet Potato Pie are made in similar ways and look similar, but there are some key differences:
1. Sweet Potato Pie is generally more popular for Thanksgiving in the South of the United States, whilst Pumpkin Pieis more popular in the North.
2. The main difference in taste is that Pumpkin Pie is nuttier whereas Sweet Potato Pie has a more mellow flavour.
3. The main difference in texture is that sweet potato is naturally starchier than pumpkin, so Sweet Potato Pie filling has a denser texture than Pumpkin Pie.
I used regular orange sweet potatoes for this Sweet Potato Pie, but you can also use white sweet potatoes or purple sweet potatoes. However, both white and purple sweet potatoes have a starchier texture than orange sweet potatoes, so if you use either of these then the texture of the pie filling will be denser.
How to make this recipe
Scroll down to the bottom of this post for the full recipe.
- Peel the sweet potatoes and cut into thin slices.
- Place in a pan, cover with water and turn on the heat.
- Bring to the boil then turn down the heat and cook for around 15 minutes until soft enough to gently pierce with a fork.
- Drain the sweet potatoes and place in a food processor.
- Whizz until completely smooth.
Tip: You may need to mix it around a few times.
- Place the puréed sweet potatoes in a pan with all the other ingredients for the filling (you can use the same pan as the one you used to cook the sweet potatoes).
Tip: Use a measuring jug to measure out the plant-based milk.
- Stir well, ensuring that the cornflour (cornstarch) has dissolved completely.
- Once the mixture is mixed well, cook on a medium heat, stirring regularly, until thickened and gently bubbling – you might want to use a balloon whisk to make this easier, though a spoon and some elbow grease should do the trick.
Tip: Depending on the consistency and texture of your puréed sweet potatoes, they may not properly mix into your milk – if this is the case you can transfer the mixture back into the food processor to blend it until completely smooth.
- Leave the filling to cool slightly before pouring into the pastry.
- Combine all ingredients for the pastry dough in a glass mixing bowl.
Tip: Add the water a few tablespoons at a time so that you don’t add too much!
- Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish.
- You can use a fork or your fingers to create a pretty pattern around the edge if you like.
- Pour the filling into the pie crust just before putting in the oven – otherwise the dough might ‘melt’.
- Bake in the oven for around 40 minutes, until the pastry crust is firm to the touch and golden brown.
- Leave to cool completely before cutting, ideally putting the pie in the fridge for a couple of hours, to allow the filling to set properly.
Substitutions you can make
- You can use any type of plant-based milk: I used cashew milk which gives the creamiest texture, but almond milk, oat milk, soy milk, rice milk etc all work.
- You can use regular orange sweet potatoes, white sweet potatoes or purple sweet potatoes.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the gluten-free flour in the pastry crust with rice flour.
- You can replace the gluten-free flour with plain flour if you’re not gluten-free.
- The cornflour (cornstarch) can be replaced with arrowroot.
How long does this Sweet Potato Pie keep for?
This Sweet Potato Pie does taste best when fresh, but keeps covered in the fridge for up to a few days.
More vegan pie recipes
- Pecan Pie
- Cherry Pie
- Apple Pie
- No-Bake Pumpkin Pie
- Lemon Pie
- Coconut Cream Pie
- Pumpkin Pie
- Blueberry Pie
- Apple Galette
- Pumpkin Pie Bars
- Apple Pie Bars
- Lemon Tart
- Pecan Pie Bars
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Vegan Sweet Potato Pie (Gluten-Free)
Ingredients
For the filling:
- 450 g (15 oz) sweet potatoes * (around 2 medium-sized sweet potatoes)
- 350 ml (1 ½ cup) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice to taste (or sub a mixture of ground ginger, cinnamon, nutmeg and cloves, or mixed spice)
- ¼ teaspoon ground ginger
- 3 teaspoons cornflour (cornstarch) (or sub arrowroot)
For the pastry:
- 30 g (⅛ cup) coconut oil
- 75 g (⅔ cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
- 75 g (⅔ cup) ground almonds (almond meal) **
- 7 tablespoons water
Instructions
For the filling:
- Peel the sweet potatoes and cut into thin slices.
- Place in a pan, cover with water and turn on the heat.
- Bring to the boil then turn down the heat and cook for around 15 minutes until soft enough to gently pierce with a fork.
- Drain the sweet potatoes and place in a food processor.
- Whizz until completely smooth – you may need to mix it around a few times.
- Place the puréed sweet potatoes in a pan with all the other ingredients for the filling (you can use the same pan as the one you used to cook the sweet potatoes).
- Stir well, ensuring the cornflour (cornstarch) has dissolved completely.
- Once the mixture is mixed well, cook on a medium heat, stirring continuously until thickened and gently bubbling.
- Depending on the consistency and texture of your sweet potato purée, it may not properly mix into your milk – if this is the case you can transfer the mixture back into the food processor to blend until completely smooth.
- Leave to cool slightly before pouring into the pastry.
For the pastry:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough – add the water a few tablespoons at a time so that you don’t add too much!
- You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using.
- Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish).
- You can use a fork or your fingers to create a pretty pattern around the edge if you like.
- Pour the filling into the pie crust just before putting in the oven (as otherwise the dough might 'melt').
- Bake in the oven for around 40 minutes, until the pastry crust is firm to the touch and golden brown.
- Leave to cool completely before cutting, ideally putting the pie in the fridge for a couple of hours, to allow the filling to set properly.
- Keeps covered in the fridge for up to a few days.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Gi Adams
Hi!!
I love all your recipes!
Can you use the sweet potato pie filling and instead of the gluten free pie crust, can you use the walnut crust from the pumpkin pie recipe??
Rhian Williams
I’ve never baked the walnut crust from the pumpkin pie recipe so I’m not sure if it’ll be ok in the oven to be honest…would love to hear how you get on if you try it though!