Vegan Sweet Potato Pie Recipe

Name: Vegan Sweet Potato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -9 inch pie crust; 2 cups sweet potatoes (or 1 3/4 lbs of potato cooked and peeled); 3/4 cup soymilk (or other non-dairy milk); 1/3 cup agave nectar (honey or maple syrup or 3/4 cup brown sugar); 1 tablespoon molasses; 1/2 teaspoon vanilla extract; 1/2 cup tofu (I used firm); 1/4 cup arrowroot (or cornstarch); 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 1/2 teaspoons cinnamon

Servings: persons

1 -9 inch pie crust
2 cups sweet potatoes (or 1 3/4 lbs of potato cooked and peeled)
3/4 cup soymilk (or other non-dairy milk)
1/3 cup agave nectar (honey or maple syrup or 3/4 cup brown sugar)
1 tablespoon molasses
1/2 teaspoon vanilla extract
1/2 cup tofu (I used firm)
1/4 cup arrowroot (or cornstarch)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 teaspoons cinnamon

1
Prepare the pie crust. If you use my Easy Vegan Spelt Pie Crust you will only need 1/2 of the recipe as this recipe makes 2-9 inch pie shells.
2
I made only one and had left over crust to decorate the top with maple leaves. But you can do whatever you want.
3
Once you get the crust in the pie pan prick it all over with a fork then refrigerate it until you are ready to fill it. Save the scraps and put them in a sealed plastic bag in the fridge if you're going to use them to decorate the top of the pie.
4
Cook the sweet potatoes until soft. If you bake them make sure you peel them before you put them in the food processor until smooth. Add the rest of the ingredients and process again to incorporate.
5
Get the pie crust and fill it.
6
Bake the pie at 375'F for 40-45 minutes. You might want to put a metal pie rim protector on the pie if you notice it's getting too brown around the edges. I always do that.
7
The filling should firm when done.
8
Cool the pie before you serve it.
9
Serve with whipped topping if you like.
10
Bon Appetit!

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 -9 inch pie crust, 2 cups sweet potatoes (or 1 3/4 lbs of potato cooked and peeled), 3/4 cup soymilk (or other non-dairy milk), 1/3 cup agave nectar (honey or maple syrup or 3/4 cup brown sugar), and more.

Yes, Vegan Sweet Potato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Sweet Potato Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions