If you enjoy my Pumpkin Pie Recipe, you will LOVE this sweet potato pie! It’s similar, even more luscious in texture, and made with freshly roasted sweet potatoes, vegan butter, incredible spices and thick creamy coconut milk. It’s a classic Southern staple that deserves a seat at your Thanksgiving dessert table!
How to Make Vegan Sweet Potato Pie
Garnet sweet potatoes – Garnet sweet potatoes are my favourite type to use, but any sweet potatoes will work. Coconut milk – You want to ensure you’re using the one from the can since it’s nice and thick and will yield the texture that you’re looking for! Melted vegan butter – Regular butter is standard in sweet potato pie so I wanted to make this swap. You can use oil instead, but I highly recommend vegan butter for that classic taste. Ground cinnamon, ground ginger, allspice – My favourite spices to use in this pie. You could also add nutmeg. Maple syrup – You can use agave or another thick liquid sweetener instead too. Sea salt – My preferred salt; if you’re using table salt, reduce it since it’s finer in texture. Cane/brown sugar – You could also use organic white sugar here too, but I recommend cane or brown sugar for more depth of flavour. Cornstarch – The perfect thickener for the filling. I have not tested arrowroot starch but you can test if you’d prefer to use that. Vanilla extract – I love adding this into my pies to tie everything together. Vegan Pie Crust – My go-to for all of my pies. This Gluten-Free Vegan Pie Crust is also fabulous!
