Vegan Sweet Potato Pie

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Introduction

Vegan Sweet Potato Pie is a delicious plant-based version of a classic Southern dessert, perfect for any occasion. The rich, creamy filling made from roasted sweet potatoes, coconut milk, and warm spices is nestled in a flaky, buttery crust. Topped with a hint of cinnamon and nutmeg, it’s a sweet, comforting treat that’s sure to impress vegans and non-vegans alike.

I prepare this pie by roasting the sweet potatoes until they’re tender, then blending them into a smooth filling with coconut milk and spices. As I pour the filling into the prepared crust, the aroma of cinnamon and vanilla fills the kitchen, instantly creating a cozy, inviting atmosphere. Once baked, the pie’s golden-brown crust and smooth, spiced filling make it irresistible. Each bite is a perfect balance of sweetness and warmth, with just the right amount of spice.

This recipe is not only flavorful but also flexible. You can customize the crust to suit your preferences, whether you opt for a traditional pie crust or a gluten-free alternative. Vegan Sweet Potato Pie is more than just a dessert—it’s a celebration of flavors and textures that will leave everyone asking for the recipe.

Perfect For

This pie is perfect for holiday dinners, family gatherings, or as a sweet dessert for any occasion. It’s a great choice for vegans, those avoiding dairy, or anyone who loves a classic pie with a twist.

Why You’ll Love This Recipe

  • Rich and Creamy: The sweet potato filling is smooth, creamy, and perfectly spiced.
  • Vegan-Friendly: Made without dairy or eggs, this pie is perfect for anyone following a vegan diet.
  • Simple Ingredients: I can make this pie with easy-to-find ingredients without sacrificing flavor.
  • Comforting and Cozy: This pie has all the cozy, warming spices of traditional sweet potato pie, making it perfect for chilly weather.

Preparation and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 55-60 minutes
  • Total Time: 1 hour 10 minutes

Serving Portion

  • This recipe makes about 8 slices, ideal for sharing with friends and family.

Calories and Key Nutrients (Per Slice)

  • Calories: ~210
  • Protein: 2g
  • Fat: 9g
  • Carbohydrates: 33g
  • Fiber: 4g

Ingredients

Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup coconut oil (or vegetable shortening), chilled
  • 1/4 cup ice water
  • 1/4 tsp salt

Filling:

  • 2 medium sweet potatoes, peeled and cubed
  • 1/2 cup full-fat coconut milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of salt

Ingredient Highlights

  • Sweet Potatoes: They add natural sweetness and a creamy texture to the filling, making this pie both nutritious and delicious.
  • Coconut Milk: Provides a rich, dairy-free creaminess that enhances the texture of the filling.
  • Maple Syrup: Adds a touch of sweetness and depth to the flavor.
  • Coconut Oil: Used in both the crust and filling, it adds richness and helps create a flaky texture.

Step-by-Step Instructions

Make the Pie Crust

  1. I start by preheating the oven to 350°F (175°C).
  2. In a large bowl, I combine the flour and salt. I add the chilled coconut oil and use a pastry cutter or my hands to work it into the flour until it forms a crumbly texture.
  3. I gradually add ice water, one tablespoon at a time, until the dough starts to come together.
  4. I form the dough into a ball, wrap it in plastic wrap, and refrigerate it for 30 minutes.
  5. After chilling, I roll out the dough on a lightly floured surface to fit a 9-inch pie dish. I transfer the dough into the pie dish, trimming the excess and crimping the edges.
  6. I bake the crust for 10-12 minutes, or until it’s lightly golden. I remove it from the oven and set it aside to cool.

Make the Filling

  1. While the crust bakes, I bring a pot of water to boil and add the cubed sweet potatoes. I cook them for 15-20 minutes or until they are tender and easily pierced with a fork.
  2. I drain the sweet potatoes and mash them until smooth.
  3. I transfer the mashed sweet potatoes to a large bowl and stir in the coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and salt. I mix everything until smooth and well combined.

Assemble and Bake the Pie

  1. I pour the sweet potato filling into the pre-baked pie crust and smooth the top with a spatula.
  2. I bake the pie for 45-50 minutes, or until the filling is set and slightly firm to the touch.
  3. I let the pie cool completely before slicing, allowing the filling to set properly.

How I Serve It

I love serving this pie with a dollop of coconut whipped cream or a drizzle of extra maple syrup for an added touch of sweetness. It’s also great with a cup of tea or coffee.

Additional Tips

  • If I don’t have coconut oil, I can substitute it with vegetable oil or vegan butter.
  • For a spicier twist, I can add a pinch of cayenne pepper or ground cloves to the filling.
  • If I want a smoother filling, I can blend the sweet potato mixture in a blender or food processor.

Recipe Variations

  • Nutty Crust: For a delicious twist on the traditional pie crust, I can add ground almonds, pecans, or even walnuts to the crust mixture. This adds a subtle nutty flavor and a delightful crunch that pairs perfectly with the sweet potato filling. It also makes the crust a bit sturdier, adding more texture and depth to each bite.
  • Chocolate Lovers: To indulge chocolate fans, I can swirl in some melted dark or milk chocolate into the sweet potato filling. This creates a rich, creamy, and slightly decadent filling that complements the natural sweetness of the sweet potatoes. The chocolate adds an extra layer of flavor, making it a perfect choice for those who love a chocolatey dessert twist.
  • Coconut Topping: For a tropical flair, I can sprinkle toasted coconut flakes on top of the pie before baking. The coconut adds a crispy texture and a slightly caramelized flavor when baked. It also gives the pie a fun, festive look, making it even more inviting for gatherings or special occasions. Additionally, I can toast the coconut in advance to get a golden brown color and enhance its flavor.

Freezing and Storage

  • Storing: I store any leftover pie in the refrigerator in an airtight container or tightly wrapped with plastic wrap or foil to keep it fresh. It stays good for up to 5 days, and the flavors continue to meld, making each slice just as delicious as the first. If I have a full pie, I simply cover it with plastic wrap or foil to maintain its freshness and prevent it from drying out.
  • Freezing: If I want to save the pie for later, I freeze it by first allowing it to cool completely. Then, I wrap the pie tightly in plastic wrap to keep air out, followed by a layer of aluminum foil for added protection. I place the wrapped pie in a freezer-safe bag to protect it from freezer burn, ensuring it stays fresh for up to 3 months. To reheat, I thaw the pie overnight in the refrigerator. If I prefer a warm slice, I can reheat individual pieces in the oven at 350°F (175°C) for about 10 minutes or until heated through, keeping the crust crispy and the filling smooth.

Special Equipment

  • 9-inch Pie Dish: A standard 9-inch pie dish is perfect for this recipe, providing enough room for the filling to bake evenly and allow the crust to crisp up nicely. A glass or ceramic dish works best for even heat distribution, ensuring the pie bakes uniformly throughout.
  • Rolling Pin: A rolling pin is essential for rolling out the pie crust to the desired thickness. It helps to evenly spread the dough, making it easier to fit it into the pie dish without overworking it. For an extra smooth crust, I roll the dough between two sheets of parchment paper to prevent sticking.
  • Food Processor or Blender (optional for smooth filling): If I want a super smooth filling for my pie, a food processor or blender is a great tool to achieve that creamy texture. It helps to blend the sweet potato, spices, and any other ingredients together seamlessly, ensuring the filling is silky and lump-free. If I don’t have a food processor, I can always use a hand mixer or whisk for a slightly chunkier texture.

FAQ Section

Q: Can I make this pie ahead of time?
A: Yes, I can prepare the pie a day in advance and store it in the refrigerator until ready to serve.

Q: Can I use a store-bought pie crust?
A: Absolutely! If I’m short on time, a pre-made vegan pie crust works perfectly for this recipe.

Q: Can I make this pie without coconut milk?
A: Yes, I can substitute coconut milk with almond milk or any other plant-based milk, though the texture might be slightly different.

Conclusion

Whip up a Vegan Sweet Potato Pie and enjoy a delightful dessert that’s rich in flavor and perfectly spiced. This pie is a sweet, creamy, and indulgent treat that showcases the natural sweetness of sweet potatoes, balanced with warm, comforting spices like cinnamon, nutmeg, and ginger. It’s an ideal dessert for gatherings, holidays, or just a cozy night in.

Feel free to get creative with the crust by using a pre-made vegan option or even experimenting with a homemade one. Top it off with whipped coconut cream or enjoy it on its own.

Bake a pie today, fill your home with its irresistible aroma, and share the happiness with those around you. Capture a photo of your creation and share it on Instagram—tag me so we can celebrate your baking success. Happy baking!

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