Nana's Sweet Potato Pie...Veganized!
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This is an updated (December 2016) recipe of the veganized sweet potato pie that Nana and I created in the video. The butternut squash helps to keep the pie firm without having to use tofu. I think this vegan sweet potato pie recipe is the very best and most authentic that I've tried. It took me many many tries to get it right, and now I'm obsessed. Nana, and the rest of my family, approve!!
Serves: 8
  • 3 cups pureed sweet potato
  • 1 cup pureed butternut squash
  • 1 cup sugar - half light brown, half cane
  • ½ tsp salt
  • ⅜ teaspoon ground cloves
  • 2 tsp cinnamon
  • ½ tsp nutmeg, freshly ground if possible
  • 1 tsp vanilla extract
  • 1 cup plain unsweetened soy milk (I use Westsoy brand)
  • 4 tbsp arrowroot powder
  • 2 vegan pie crusts (store bought or use one of my recipes below)
  1. Preheat oven to 350°.
  2. Place all of the filling ingredients into the blender and blend until smooth.
  3. Fill the crusts with batter, and bake for 50 minutes.
  4. Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for a few more hours or overnight.
Recipe by Sweet Potato Soul by Jenné Claiborne at