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Nana's Vegan Sweet Potato Pie
Jenné
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.
4.92
from
12
votes
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Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course
Dessert
Cuisine
American, Soul Food, Southern
Servings
2
pies
Ingredients
1x
2x
3x
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.
Keyword
autumn, fall, sweet potatoes, thanksgiving, winter
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