This is the best vegan sweet potato pie ever! It honestly tastes just like Nana’s sweet potato pie. The texture is on point: perfectly firm yet luxuriously creamy and rich. Notes of cinnamon, nutmeg, and brown sugar bless every perfect bite. It took me years to perfect this vegan sweet potato pie recipe, but it was worth all of the effort. There’s a delicious secret ingredient to replace eggs, and it isn’t soy. Keep reading to discover how to make the best Southern vegan sweet potato pie this Thanksgiving and Christmas.
Why you’ll LOVE this Vegan Sweet Potato Pie
This recipe is simply the best. I should know. I’m a black girl from Atlanta, GA. And I put all sorts of black girl magic into this pie!
It is everything a sweet potato pie (vegan or not) needs to be:
- rich and creamy
- light and heavenly
- perfectly sweet
- addictively delicious
- way better than pumpkin pie!
No shade but…
I don’t think a classic sweet potato pie should include tofu, coconut milk, maple syrup, or ginger. I’m not usually a purist, but I am definitely one when it comes to this recipe. Did I mention sweet potato pie is my favorite food ever? My Nana makes the BEST sweet potato pie. It is the quintessential taste of my childhood and all of the love, joy, and innocence it was full of. So yes, this vegan sweet potato pie is 100% authentic.
The Secret Ingredient
Authentic sweet potato pie, but with a secret ingredient! You’d never know it from eating this pie, but sweet potatoes share the filling with butternut squash. Here’s the story behind the squash: For years I tried to make the perfect sweet potato pie. Non-vegan sweet potato pie has eggs to create a firm not-mushy texture, and I just couldn’t figure out how to replace eggs with a suitable vegan ingredient. Silken tofu made the pie taste like tofu. Agar (a seaweed-based thickener) made it gelatinous. Too much cornstarch made it chalky.
One day I went True Food Kitchen with family and ordered the butternut squash pie for dessert. It was firm and delicious!! Too firm for a sweet potato pie, but I knew whatever was in that pie was the secret to mine. Turns out it was just the squash!
Butternut squash is the perfect thickener and egg replacement for this pie. Its flavor is similar to sweet potato, and allows our star ingredient to shine. The texture stays authentic, creamy, and rich. You won’t be able to stop at just one slice, but that’s okay because this pie is full of fiber, beta-carotene, vitamin c, potassium, and healthy carbohydrates 😉
The Star Ingredients
Sweet potatoes: For the best flavor, use long-baked sweet potatoes––spuds that have been baked whole for at least one hour. Baking the sweet potato whole will make the flesh sweeter and creamier. As it bakes the sugars caramelize! Avoid canned sweet potato puree for the very best flavor.
Butternut squash: A little butternut squash is the best egg replacer in this pie. You will not taste it in the pie because the flavor is so similar to sweet potato. Oven roast your own squash for the tastiest results.
Brown sugar: This pie is sweetened with both brown and white sugar. Brown sugar adds rich caramel notes. You can use either light or dark brown sugar.
Nutmeg: Cinnamon is a must, but nutmeg takes it up 100 notches. Use freshly grated nutmeg if you can.
Cornstarch or Arrowroot powder: These thickeners are interchangeable. This recipe uses just the right amount to create the perfect texture.
Vanilla extract: A must! However, if you don’t have any you can replace it with lemon juice! That’s a trick my Nana taught me when I was little 😉
How to make vegan sweet potato pie
- Slow bake the sweet potatoes whole to caramelize their sugars and make them extra creamy.
- In a food processor or blender, blend the sweet potato, butternut squash, and other ingredients until creamy.
- Pour the sweet potato pie filling into an uncooked vegan pie crust. I have a recipe for the perfect buttery crust below! I also included a recipe for my favorite nutty gluten-free crust below. Store-bought crust is acceptable.
- Bake the pies (this recipe makes 2 delicious pies) for 45-50 minutes. Let them cool at least an hour before serving. You can serve sweet potato pie warm, room temperature, or chilled. My preference is room temp.
- Serve with a dollop of vegan whipped cream. Thanksgiving isn’t complete without this pie.
Tips for making the best vegan sweet potato pie
To bake the sweet potatoes: poke holes in them with a fork and rub the skin with a little bit of oil. Place in a baking dish and bake for at least an hour, or until very soft. The sweet potato flesh will fall right out of the peel. It is not necessary to wrap the sweet potatoes in foil before baking.
Use a plain unsweetened plant-based milk. I always use soy milk from Trader Joes or Westsoy because they have only two ingredients: soy beans and water. Almond milk often has flavor added, even if it says “plain”. Coconut milk will make this pie taste like coconut so avoid that if you want authentic taste.
Use fresh high quality spice. If you only pull out the cinnamon and nutmeg once a year, check the expiration date and give it a sniff to make sure it’s at its best.
Wondering, “why does my sweet potato pie fall apart?” It won’t if you follow my instructions below!
Can I freeze?
Yes. Vegan sweet potato pie can be frozen up to three months. Allow the finished pies to cool completely before wrapping them in plastic wrap and storing in a freezer bag.
Before serving, remove the pie from the freezer and thaw the evening before serving it. Because it’s dairy-free you can let it thaw on the counter without worry. Reheat in the oven if you’d like to serve it warm.
Try these other vegan pie recipes
Nana's Vegan Sweet Potato Pie
Ingredients
- 3 cups sweet potato mash from home baked sweet potato
- 1 cup butternut squash mash from home baked butternut squash
- 1 cup sugar half light brown, half cane
- 1/2 tsp salt
- 3/8 teaspoon ground cloves
- 2 tsp cinnamon
- 1/2 tsp nutmeg freshly ground if possible
- 1 tsp vanilla extract
- 1 cup plain unsweetened soy milk I use Westsoy or Trader Joes brand
- 4 tbsp arrowroot powder
- 2 vegan pie crusts store bought or use one of my recipes below
Instructions
- Preheat oven to 350°.
- Place all of the filling ingredients into the blender and blend until smooth.
- Fill the crusts with batter, and bake for 50 minutes.
- 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.
Vegan Flaky Pie Crust
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup + 2 tablespoons vegan butter
- 1/2 cup + 2-4 tablespoons ice cold water
Instructions
- Combine the flour, salt, and sugar in a mixing bowl. Whisk to combine the ingredients.
- Add the cubes of shortening and/or vegan butter, and use a pastry cutter to incorporate into the flour. Continue to mix with the pastry cutter until the mixture resembles coarse meal, almost pea sized.
- Slowly add the ice water, 2 tablespoons at a time, and stir with a wooden spoon or your hands.
- Once the dough begins to hold together form it into two tight balls.
- Flatten them a bit (this will make it easier to roll out later), and wrap it in plastic wrap or parchment paper.
- Place in the fridge for at least one hour.
- Remove the chilled pie dough from the fridge. Let it sit on the counter for 10 minutes to soften.
- Flour a clean, smooth stone surface and place one of the dough balls down onto it. If you don’t have a stone surface use parchment paper.
- Use a floured rolling pin to roll the dough flat. It should be about 1/8th inch thick, and wide enough to comfortably fit over your pie dish with at least 2 inches of extra space.
- Remove the pie crust from the counter and place over a pie dish.
- Fit the dough into the pie dish, and up the edges. Place in the refrigerator.
- Repeat the rolling out steps with the remaining crust.
- Now you have a flaky double crust ready to use in a pie recipe that has a crust topping, or for two separate pies.
Nutty Pecan Pie Crusts
Ingredients
- 2 cups almonds
- 1/2 cup pecans
- 1 1/4 cup rolled oats
- 1 tsp salt
- 2 cups spelt flour
- 1/2 cup + 2 tbsp grapeseed canola, coconut, or olive oil
- 1/2 cup + 2 tbsp maple syrup or agave
- 2 tsp vanilla
Instructions
- Preheat oven to 350°.
- In a food processor combine the nuts, oats, and salt. Pulse until it becomes a coarse meal.
- Pour the mixture into a mixing bowl and stir in spelt flour.
- Stir in the oil, syrup and vanilla. Stir well until it is all combined. It will be sticky.
- Divide the dough between 2 pie dishes, and press it firmly to form the pie crust.
- Poke fork holes into the bottoms of the pie.
- Bake for 10 minutes before filling and baking pie.
Rose / December 18, 2022 at 10:53 am /
You say the recipe notes that “I also included a recipe for my favorite nutty gluten-free crust below,” yet that recipe calls for spelt flour, which has gluten in it. Am I missing where you actually have the one that is g-free?
Tricia / November 18, 2022 at 6:15 pm /
Jenné, I wanted to send you the sincerest gratitude for sharing this magic! Made this afternoon and one pie is half gone already. Anyone else who reads this: if you are thinking of making this, go for it and do the nutty crust if that works with everyone-you-are-feeding’s diet. The flavor and texture is truly unbelievable — dairy isn’t missed in the filling or crust AT ALL. I would choose this if offered a heavy cream and egg filling pie with pate brisee crust. Jenné, I think maybe there are other custard pies with this formula in your future!?
Iris / November 18, 2022 at 8:53 am /
Iris again I also meant to ask can you freeze it for later What’s the best way to store it for later
Tricia / November 18, 2022 at 6:19 pm /
pasted from the recipe story and background post above for ease of reference:
Can I freeze?
Yes. Vegan sweet potato pie can be frozen up to three months. Allow the finished pies to cool completely before wrapping them in plastic wrap and storing in a freezer bag.
Before serving, remove the pie from the freezer and thaw the evening before serving it. Because it’s dairy-free you can let it thaw on the counter without worry. Reheat in the oven if you’d like to serve it warm.
Iris / November 18, 2022 at 8:51 am /
Hi love the recipe I’ve made many of times but I was wondering can it be made ahead of time
Jenny / November 16, 2022 at 7:19 pm /
This is sooo delicious! It’s true that the texture is like a standard sweet potato pie! I used just 3/4 c all dark brown sugar. I ate mine warm from the oven, and it could not have been better. I’ve been looking for a vegan sweet potato pie recipe and this is perfect.
Bodhisattva Harlem Mama / November 21, 2018 at 6:48 am /
We love this recipe. I shared it on my blog so I hope it brings readers to your site and books! Great job!
Jenné @ Sweet Potato Soul / December 1, 2018 at 12:12 am /
Thank you so much for sharing!!!
Paula Jones Prince / October 31, 2018 at 8:32 pm /
Your mom and Nana are so beautiful. You really changed my day and my grocery list. I’m on assistance until the end of the year. Hurricane Maria affected my job (at a health conscious resturant), anyway, I try to eat vegan at least two days a week or at least no meat one day a week but there is so much more involved then not eating meat. Thank you for your love of food and health. You are BEAUTIFUL
Jenné @ Sweet Potato Soul / December 18, 2017 at 12:04 am /
Thank you so much!! I am so happy that you enjoy it so much. It’s my favorite too 🙂
Jenné @ Sweet Potato Soul / November 22, 2017 at 2:03 am /
Hi Aliyahh! Yes, the squash is the number one most important thing to get the right texture. I’ve never tried it with tapioca, unfortunately. When it was too firm last year did you use this recipe and the squash?
Also, it firms as it sets in the fridge at least 6 hous 🙂
Kim / November 19, 2017 at 3:38 pm /
Is it possible to use a powdered egg replacer instead of Tofu? I am not a big fan of Tofu?
nooneputsbabyinthecorner / October 30, 2017 at 8:14 pm /
Fantastic recipe, way better than pumpkin pie. I made this and totally impressed my boyfriend’s mom who I met for the first time last night. Thank you!
Jenné @ Sweet Potato Soul / October 30, 2017 at 11:09 pm /
Wow! That is soooo awesome to hear. I’m really happy that you all enjoyed it 🙂
Claude / December 6, 2016 at 6:41 pm /
Jenne, I wonder where could i find the recipe for the crust that you’ve used….I know I saw a ve-ideo where you used pecans, oats and some arrowroot powder if I am not confabulating…Many thanks!!!
Jenné @ Sweet Potato Soul / December 8, 2016 at 5:47 pm /
Oh yes, it is under the video in the description: https://www.youtube.com/watch?v=bDSCh_yi3lQ I’ll update this post to include it as well 🙂
steve581 / November 26, 2016 at 12:52 am /
Amazing recipe, thanks. Best pie I’ve ever tasted! The “healthy” frozen pie crusts at sprouts are vegan, pictured topped with CoCoWhip from whole paycheck and vanilla soy cream from trader joes. Glad the recipe makes two pies, the first one is already eaten. Yum!
https://uploads.disquscdn.com/images/8d5a2169eca6a891ea20497233978aa45a42f6c8621341e4943bd2d8ef91bd26.jpg
Jenné @ Sweet Potato Soul / November 26, 2016 at 2:41 pm /
Beautiful!!! Thanks so much for letting me know, and sharing this photo 🙂 You made my morning. Happy Holidays <3
Jenné @ Sweet Potato Soul / November 20, 2016 at 3:55 pm /
Yes, that works too
KirbyTheArtistMusic / November 18, 2016 at 8:50 pm /
Hi! Did you list what brand of pie crust you used?
Jenné @ Sweet Potato Soul / November 20, 2016 at 3:54 pm /
I buy the vegan one from Whole Foods or Wholly Wholesome 🙂
Brenda / October 23, 2016 at 4:30 am /
Do we use the whole block of firm tofu without draining water? I don’t have butternut squash so I’m sort of on edge about tofu!
Jenné @ Sweet Potato Soul / October 23, 2016 at 1:35 pm /
Hi Brenda, if you use tofu you drain the water (in this recipe or any recipe). It’s definitely better with the squash, but use what you’ve got 🙂
Jenné @ Sweet Potato Soul / October 16, 2016 at 1:36 pm /
I prefer to bake my sweet potatoes and squash. Sweet potatoes are best baked whole, and squash is best baked when cut in half.
Enjoy!!
Jenné @ Sweet Potato Soul / October 16, 2016 at 1:35 pm /
Cook them before using 🙂
Aimee Brimmer / June 22, 2016 at 9:06 pm /
I know I’m a little late to the party, but I wanted to let you know how lovely your Nana’s sweet potato pie is. I made it yesterday and it is soooooooooo good! There’s currently only 1 slice left and that will be gone tonight, lol! It was super easy to make, with very few ingredients, which I truly appreciate. I used all sweet potatoes because that’s all I had on hand, but it’s really a fabulous pie and a definite keeper. Thank you for such a wonderful recipe. 🙂 <3
Jenné @ Sweet Potato Soul / June 23, 2016 at 1:04 pm /
Fantastic!! I’m so happy to hear that 🙂 Thank you for sharing!! xo
Jenné @ Sweet Potato Soul / February 21, 2016 at 10:48 pm /
I like how you’re thinking 🙂 Give it a try. Let me know if you have any questions 🙂
Jenné @ Sweet Potato Soul / December 13, 2015 at 2:50 pm /
Thank you Mark!! How was the pie?!
Mark Osborne / December 13, 2015 at 5:00 pm /
Crazy good… I ate half a pie in one go !… and was up half the night. Make it stop ! hahaha
Ashley / November 26, 2015 at 8:03 am /
Hi, I’m baking your pie recipe tonight. Should I bake the sweet potatoes and squash before I blend it?
Jenné @ Sweet Potato Soul / November 26, 2015 at 2:54 pm /
Hey!! Sounds great 🙂
Yes, cook the sweet potato and squash before blending it into the filling. Either steam or bake it.
Happy Thanksgiving!
Tanya Cotton / November 25, 2015 at 2:41 am /
Would this work okay using lite coconut milk. I realized that is the only kind I have in my pantry.
Jenné @ Sweet Potato Soul / November 26, 2015 at 2:53 pm /
Oh yep! That will work 🙂
Karen Dailey / November 24, 2015 at 9:12 pm /
I always use the powdered egg substitute. Great for all your baking needs.
Brenda / November 20, 2015 at 7:12 pm /
Any Suggestions on the how to bake the pie crust? Please let me know!
Jenné @ Sweet Potato Soul / November 23, 2015 at 9:46 pm /
Hey Brenda. Sure, here’s my recipe: https://sweetpotatosoul.com/2015/01/vegan-pecan-pie-for-dr-king-video.html
Double it to accomodate all of the filling for 2 pies.
Brenda / September 18, 2015 at 8:03 pm /
Why do we need two pie crusts? Will there be enough filling for two pie crusts?
Jenné @ Sweet Potato Soul / September 21, 2015 at 8:59 pm /
Yes, there will be enough for two.
Lou / September 12, 2015 at 3:02 pm /
This is excellent! Thank you. I’m pretty good at growing sweet potatoes, even the the cold UK, as you can see here http://obscurama.hubpages.com/hub/How-to-Grow-Sweet-Potatoes-From-Slips-to-Tuber but other than baking them or adding them to stews, I never really have much inspiration in the recipe department for them. Don’t get me wrong, I LOVE LOVE LOVE sweet potatoes. Just I don’t do much with them.
I’m also a vegan, so, I search for vegan sweet potatoes recipes, and I found your awesome site. This is why I love the internet – a whole site dedicated to vegan sweet potato awesomeness.
I am drooling at your pics, and am now off to the shops to but what I need to make this tonight.
Jenné @ Sweet Potato Soul / September 15, 2015 at 12:48 pm /
Fabulous!! I want to grow my own sweet potatoes too 🙂
Keep me posted on how you’re enjoying my sweet potato recipes!! xo
Lasse Larsen / December 24, 2014 at 7:44 pm /
What a great story and lovely to hear your nana going vegan. Thank you for sharing was looking for a recipe and found more than that 🙂 They really knew how to cook in those days my nana was the same. No recipe or measures.
Jenné @ Sweet Potato Soul / December 30, 2014 at 8:00 pm /
Thank you Lasse! I hope you enjoy the pie too 🙂
Happy New Year!
Tara / November 23, 2014 at 9:11 pm /
Any ideas for a sugar alternative?
Jenné @ Sweet Potato Soul / November 24, 2014 at 2:41 am /
Yes, try coconut sugar. It’s unrefined and delicious!
Karen Dailey / November 24, 2015 at 9:11 pm /
Love date sugar. It is the healthiest of all because it is made with dates only. No sugar at all. I use it for all my sweetness in recipes. You will love it, I’m sure.
Jenné @ Sweet Potato Soul / November 26, 2015 at 2:53 pm /
Absolutely! I like that too. I haven’t tried it in this pie though. It may be better than coconut sugar though. I feel like the flavor is more appropriate for this.
Maree / September 10, 2014 at 1:16 am /
Great video girls! Those doggies are gorgeous. Is it necessary to put pie in the fridge overnight? And, is this meant to be a sweet or savoury dish?
Maree
Sydney, Australia
Jenné @ Sweet Potato Soul / September 12, 2014 at 3:10 pm /
Thank you! Yes, I put it in the fridge overnight to stay nice and firm. It’s sweet 🙂
Jenné @ Sweet Potato Soul / August 24, 2014 at 3:25 am /
I’m not sure! I haven’t tried that before. Can’t hurt to try though 😉
Yulia / January 15, 2014 at 2:49 am /
I want a pie and I want it to be made by your Nana! She is so lovely! Great video, Jenne!
Phyllis Alesia / January 14, 2014 at 5:22 pm /
Oh, Jenne, your family is lovely … and I’m in love with the pups, too! I’m in Atlanta, so give me her address, LOL!
Jana / January 14, 2014 at 4:58 pm /
your girls rock!!! I love my nana as you and its great to cook together with her, even if sometimes she wonders also about my substitutes:-))) big hug from the Netherlands!
LisaJ / January 14, 2014 at 4:39 pm /
The pie looks absolutely delicious. Your grandmother is a cutey pie and your mom looks more like your sister!
Lauren @ Dash of Soul / January 14, 2014 at 5:45 am /
Your Nana is too cute! Love the video.