If you’re looking for a vegan dessert with the absolute wow factor, then this Vegan Sweet Potato Pie is for you! Created with a homemade vegan pie crust, a creamy, spiced sweet potato filling and a fluffy vegan marshmallow frosting, this pie is perfect for sharing with friends or family and it’s the grand finale to any Thanksgiving or Christmas dinner. It’s also made completely without coconut and can easily be prepared ahead of time.
Vegan Sweet Potato Pie
This vegan sweet potato pie is so easy to make, it’s perfect if you’re new to making pies or simply want to wow your friends and family with a next-level vegan dessert.
With just 3 simple elements – the pie crust, the pie filling and the frosting – you can easily prepare this dessert ahead of time and serve it up for your Thanksgiving or Christmas dinner.
With a shortbread-like crunchy pie crust, a smooth and creamy, spiced sweet potato filling (that’s easily made in the blender!) and a sweet, soft vegan marshmallow frosting, this sweet potato pie takes your dessert game to the next level! The spices used in the pie filling are inspired by chai flavours, making it wonderfully warming and perfect for the season.
If you don’t know it yet: I’m a big fan of pies for dessert! In fact, I’ve been making one for festive gatherings every year, and it’s about time I start sharing my pie recipes with you all on the blog!
Sweet potato pie is a firm favourite of mine – with a snappy pie crust, and the creamy, sweet, spiced filling, it just combines everything that speaks ‘comfort food’ to me.
And if that wasn’t enough, this vegan pie recipe is also incredibly easy to make, making it the perfect dessert for fall, Thanksgiving or Christmas – or any other family gathering you might be planning. A few elements of this sweet potato pie can also be prepared in advance – such as the pie crust and the filling – making it easy to plan ahead with a dessert recipe like this one.
INGREDIENTS FOR THIS RECIPE
You can divide this vegan pie recipe into three main parts: the pie crust, the pie filling and the marshmallow fluff topping. All three of these are easy to make and use simple ingredients, that you should be able to get at any grocery store.
For the pie crust:
- plain flour/all purpose flour
- vegan butter, make sure this is cold and comes straight from the fridge! I use a brand called Flora in the UK – and I like to keep it cubed in the freezer for 10 minutes before adding it to the recipe.
- light brown sugar
- cold water: make sure it’s really cold! I like to thaw an ice cube and use the ice water.
For the pie filling:
- sweet potatoes
- dairy-free cream (I use Elmlea in the UK)
- light brown sugar
- vanilla extract
- turmeric powder
- ginger powder
- ground nutmeg
- ground cloves
- cardamom powder: this is optional, but I love the chai-like flavour it adds to the pie!
For the vegan marshmallow fluff topping:
- vegan marshmallows (I use Dandies)
- rapeseed oil / canola oil
How to make Vegan Sweet Potato Pie (without coconut)
In a nutshell, there are 3 main steps to making this potato pie recipe: the pie crust, the filling and the frosting (the latter is totally optional of course!). If you’re in a hurry, you can also use a ready-made pie crust for your sweet potato pie, but make sure to use one that still needs baking as our pie will go into the oven for 60 minutes – and we wouldn’t want the pie crust to burn.
Please read all the steps below carefully before starting the recipe, so you’re all prepared.
Step 1: Creating the vegan pie crust
Let’s start by preparing the pie crust! Place the flour, cold vegan butter, salt and sugar in a food processor and pulse until a crumbly dough forms. Slowly add the cold water until the dough is crumbly but sticks together between your fingers.
If you don’t have a food processor, simply use an electric hand mixer with a dough attachment.
Roll the dough into a firm ball, wrap it in cling film and place it in the fridge for at least 30 minutes, whilst you prepare the filling for your pie. If you’re making this vegan pie crust ahead of time, you can keep the crust in the fridge for up to 3 days, or place it in the freezer for up to 3 months. Simply thaw it in the fridge for at least 4 hours before using.
Step 2: The sweet potato filling
Peel and cube the sweet potato, then steam the potato cubes for at least 15-20 minutes or until soft. I like to do this in a steamer basket on the stovetop, but feel free to use what works best for you. The key is that the sweet potato needs to be softened for the next step.
Transfer the soft sweet potato to a blender alongside the dairy-free cream, light brown sugar, cornstarch, vanilla extract, cinnamon, turmeric powder, ground ginger, ground nutmeg, ground cloves, salt and ground cardamom (if using). Blend until smooth, stopping regularly to scrape down the sides of your blender. In my blender, this works best on a low-speed setting as the mixture will be quite thick. As long as you ensure that there are no big lumps left in the pie filling, you’re good!
Step 3: Roll out the pie crust
Remove the pie crust from the fridge and place the ball onto the baking parchment. Place another sheet on top and gently flatten the ball with the palm of your hand. Use a rolling pin to roll out the pie crust into a disc shape. You should end up with a pie crust that’s only about 2-4mm thick. Try to roll it out evenly so it bakes perfectly in the oven later on.
Lightly grease and coat an 8-inch (20 cm) pie dish with flour, then flip the pie crust into the dish. If you’re using a different pie dish size, please see the notes below.
Trim any overhanging dough and patch up any edges if needed. Gently crimp the edges with your fingers, then use a fork to pierce the pie crust multiple times. Set it aside in the fridge for 10 minutes.
Step 4: Preheat the oven and fill the pie
Now is the perfect time to preheat your oven to 180°C (350°F).
Carefully pour the creamy and thick sweet potato filling into the pie crust. Use a spatula to get it all out of your blender and gently smooth out the top of your sweet potato pie.
Step 5: Bake
Transfer your pie to the oven and bake the pie for 45 minutes. For best results, rotate the pie roughly halfway through to allow for even browning.
During the baking time, the sweet potato pie filling will likely rise above the pie crust. It will deflate again during the cooling time and come back to the level it was at before baking.
After 45 minutes, cover the pie in aluminium foil and bake for another 15 minutes, covered to prevent the top of your pie from burning.
Step 6: Cool down
Allow for the pie to cool down for 30 minutes in the oven, then transfer to the fridge and let it set for at least 2 hours or overnight.
Once set, carefully remove the pie from your pie dish (or serve it in there depending on the dish you’ve used!). It’s now ready to slice and serve or add the gorgeous vegan marshmallow fluff in the next step.
Step 7: Vegan Marshmallow Fluff
To create this wonderful and delicious vegan marshmallow fluff, place the vegan marshmallows into a non-stick saucepan. Coat them in the rapeseed/canola oil, then gently heat over low/medium heat whilst stirring continuously. I like to use a small spatula as it makes it easier to scrape any sticky marshmallow bits off the sides of the saucepan in the process.
After a few minutes, your marshmallows should begin to soften and melt. Continue to stir until all the marshmallows are broken down into a soft fluff – this should take a couple of minutes.
Once all soft and fluffy, remove from the heat and spoon the marshmallow mix onto the top of your sweet potato pie immediately. Feel free to create little stiff peaks of marshmallow fluff – I always find they make the pie look even more delicious!
Use a blowtorch to caramelize the marshmallow fluff edges.
Step 8: Serving and storage
Slice and enjoy the pie right away or keep it in the fridge for up to 3 days.
Simple swaps for this pie recipe
If you’re missing a particular ingredient or want to adjust this recipe to your own liking, there are a few things you can easily swap out.
I love the mix of spices used in this recipe, but you can easily adjust to your liking. The spices just add to the flavour, but don’t affect the texture or baking time for the pie, so you can easily omit or add as you like. No turmeric at home? No problem, just leave it out! Don’t like ginger? Simply don’t add it – and maybe add a little more cinnamon if that’s more your thing! You have a pumpkin spice mix you’d like to use? Simply pop that in instead of the listed spices!
In this recipe I have used a dairy-free cream from ‘Elmlea’ – they’re a UK brand, as far as I’m aware of, so don’t worry if you can’t get hold of this particular one. Their cream replicates double cream, so you can opt for any other double cream replacement, or simply use coconut milk (the tinned kind!), if you like coconut flavour in your pie (I personally love it!)
You can easily swap out the sugar for another granulated alternative, however, be aware that it can affect the flavour and colour of your pie. An easy swap would be dark brown sugar or simply granulated sugar – but the colour will be darker/lighter in this case.
You can also use coconut sugar, though it tends to not dissolve as well as brown sugar. If you’re using coconut sugar make sure to blend the filling a little longer, giving the coconut sugar more time to mix with the rest of the ingredients.
In theory, a pie of this kind can also be sweetened with maple or agave syrup. However, as these are liquid forms of sweeteners, the ratios of the rest of the pie would need to be adjusted to accommodate the extra liquid. This is something I haven’t tried myself with this recipe, but if you’re up for an experiment: go for it!
If you don’t have the time to make your own pie crust, you can also replace it with a store-bought pie crust! As our sweet potato pie goes into the oven for 60 minutes, make sure to use an unbaked ready-made pie crust, so that it doesn’t burn in the oven.
In place of the vegan butter in the pie crust, you can also use solid coconut oil, if you enjoy the coconut flavour. Opt for deodorised coconut oil, if you want to use coconut oil without the coconut flavour. Make sure it’s cold for the pie crust recipe to work out and ensure to place the crust in the fridge for 30 minutes before adding your filling.
From experience, coconut oil tends to melt quicker than butter, so you have to be quick when unrolling and shaping the pie crust. This might require some skill and experience, so vegan butter definitely makes this a little easier!
If you’re not vegan and don’t have access to vegan butter, any unsalted butter will replace the vegan butter just fine in this recipe.
The marshmallow frosting for this vegan sweet potato pie is definitely the grand finale! But it’s also totally optional. Personally, I find it gives the sweet potato that extra ‘wow’ factor – but if it’s not your thing, or you simply don’t have any marshmallows to hand, there are a few other options for your topping:
- go topping less! The sweet potato pie is delicious and perfect to serve without a topping – dig in!
- caramelize brown sugar: sprinkle a little brown sugar onto the pie and caramelize it with a blow torch, yum!
- whipped cream: the classic! It works wonderfully with this pie, whether you’re covering the entire pie to decorate, or just serve it on individual slices. Whipped coconut cream is also a good option. Pro tipp: mix the whipped cream with icing sugar to create stiff peaks that don’t melt at room temperature!
- fresh fruit and berries: these can give the pie a fruity, sweet kick! Personally, I love stewed mixed forest fruits or hot cherries and a dollop of whipped cream alongside a slice of this pie. Delish!
Why is regular sweet potato pie not vegan?
Traditional American Sweet Potato Pie often uses egg in the sweet potato filling and dairy butter in the pie crust, making it not suitable for vegans. However, this vegan version is as close to the real thing as I’ve found!
What if I want to use a different pie dish size?
I’ve used an 8-inch pie dish for this recipe, but if you only have another size to hand – or simply want to make it in another size, there is a way!
Of course, you could calculate the conversions all by yourself, but as we’re talking volume here, the calculations aren’t straightforward.
How to store Vegan Sweet Potato Pie?
You can keep this pie covered in the fridge for up to 3 days.
If you omit the marshmallow fluff, you can even freeze individual slices and enjoy them for up to 3 months!
Can I make this sweet potato pie ahead of time?
The short answer: yes! You can make the pie and keep it in the fridge for up to 5 days, then add the marshmallow fluff frosting before serving. Alternatively, you can also use a ready-made pie crust, or prepare your homemade pie crust in advance, keeping it in the freezer until the day you make your pie (or a maximum of 3 months). In this case, let it thaw in the fridge for at least 4 hours before rolling it into your pie crust.
This Vegan Sweet Potato Pie Recipe is:
- 100% vegan
- easy to make
- made with a homemade pie crust
- oven baked
- simply delicious
- perfect as a dessert for Thanksgiving or Christmas!
- loaded with American sweet potatoes
If you’ve made and loved this recipe, I can leave a short review below, if you like! 😊Print
Created with a homemade vegan pie crust, a creamy, spiced sweet potato filling and a fluffy vegan marshmallow frosting, this pie is perfect for sharing with friends or family and it’s the grand finale to any Thanksgiving or Christmas dinner. It’s also made completely without coconut and can easily be prepared ahead of time.
For the vegan pie crust:
- 130 g (1 cup + 2 tsp) plain flour (all-purpose flour)
- 50 g (1.8 oz) cold vegan butter, cubed
- 1/4 tsp salt
- 1 tbsp (14 g) light brown sugar
- 2–3 tbsp (30 – 45 ml) cold water
For the pie filling:
- 400 g (14 oz) sweet potatoes
- 150 ml (2/3 cups) dairy-free cream
- 180 g (3/4 cups) light brown sugar
- 35 g (4 tbsp) cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp turmeric powder
- 1/4 tsp ginger powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 pinch of salt
- 1 pinch of cardamom powder (optional)
For the vegan marshmallow fluff:
- 150 g (5.3 oz) vegan marshmallows (I used Dandies)
- 1 tbsp (15 ml) rapeseed oil (canola oil)
- Preparing the pie crust: Place the flour, cold vegan butter, salt and sugar in a food processor and pulse until a crumbly dough forms. Slowly add the cold water until the dough is crumbly but sticks together between your fingers. Roll the dough into a firm ball, wrap in cling film and place it in the fridge for at least 30 minutes.
- Steam the sweet potatoes: In the meantime, peel and cube the sweet potato, then steam the potato cubes for at least 15-20 minutes or until soft.
- Blend the pie filling: Transfer the soft cubes to a blender alongside the cream, sugar, cornstarch, vanilla, cinnamon, turmeric, ginger, nutmeg, cloves, salt and cardamom (if using). Blend until smooth, stopping regularly to scrape down the sides of your blender.
- Roll out the pie crust: Between two sheets of non-stick baking parchment roll your dough into a circle of roughly 2-4 mm thickness. Lightly grease and coat an 8-inch pie dish with flour, then flip the pie crust into the dish. Trim the overhanging dough and crimp around the edges. Use a fork to pierce the pie crust and set it into the fridge for 10 minutes.
- Preheat: Preheat your oven to 180°C (350°F).
- Assemble and bake the pie: Pour the sweet potato filling into the pie crust and smooth out the top with a spatula. Transfer to the oven and bake for 45 minutes, rotating the pie dish halfway through. After 45 minutes, cover the pie in aluminium foil and bake for another 15 minutes, covered.
- Cool down: Allow for the pie to cool down for 30 minutes in the oven, then transfer to the fridge and let it set for at least 2 hours. Once the 2 hours elapse, carefully remove the pie from the pie dish and place it onto a serving dish.
- Prepare the marshmallow frosting: Place the marshmallows into a non-stick sauce and coat them in the rapeseed oil. Whilst continuously stirring, heat the marshmallows on low heat, until they soften. Continue to stir until the marshmallows are broken down into a soft fluff.
- Decorate: Remove from the heat and spoon onto the sweet potato pie instantly. Use a blowtorch to caramelize the marshmallow fluff edges.
- Serve: Slice and enjoy the pie right away or keep it in the fridge for up to 3 days.
- Serving Size: per slice
- Calories: 351
- Sugar: 36.8
- Sodium: 192.5
- Fat: 8
- Saturated Fat: 2.9
- Unsaturated Fat: 5.1
- Trans Fat: 0.1
- Carbohydrates: 66.7
- Fiber: 2.3
- Protein: 2.9
- Cholesterol: 10.7
Keywords: vegan sweet potato pie, sweet potato pie, potato pie, pie dessert, vegan pie, vegan Christmas dessert, vegan Thanksgiving dessert
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