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Vegan Sweet Potato Pie. This pie slices beautifully, looks gorgeous, and tastes like a slice of heaven.
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5 from 3 votes

Vegan Sweet Potato Pie

A delicious vegan sweet potato pie that holds firm and slices beautifully. The crust is flaky and golden and gorgeous. There's no tofu in this recipe.
Prep Time20 mins
Cook Time45 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 8
Calories: 407kcal


For the pie crust (double the recipe if you want a top decorative crust):

  • 1 ¼ cups unbleached all purpose flour
  • 1 tsp sugar
  • ¼ tsp salt
  • 8 tbsp vegan butter
  • Ice cold water

For the sweet potato filling:

  • 2 large sweet potatoes (about 1.5 pounds)
  • ½ cup raw cashews
  • 1 ¼ cups sugar (maple syrup is a fine substitute)
  • 3 tbsp tapioca starch
  • 3 tbsp coconut oil (melted)
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp pure vanilla extract


Make the pie crust:

  • Place the flour in a bowl with sugar and salt. Whisk together, then add the cold cubes of butter and cut into the flour with a pie cutter or a fork until you have a crumbly mixture with some pea-sized pieces of butter.
  • Drizzle in the water, a little at a time, while mixing with a fork. As soon as the dough comes together and holds, turn it out into cling wrap and wrap tightly while shaping into a disc with your palms. Refrigerate for at least 30 minutes.

Make the filling:

  • Preheat the oven to 425 degrees.
  • Blend the cashews with ¼ cup water until very smooth.
  • Prick the sweet potatoes all over with a knife or fork. Place on a baking sheet and bake for 35-45 minutes or until a knife inserted in the center slides easily all the way through without pressure. Remove the sweet potatoes from the oven and set aside until cool enough to handle.
  • Peel the sweet potatoes and place them in a food processor (or you can do this in a bowl), along with the cashew cream, sugar, tapioca starch, coconut oil, cinnamon, nutmeg and pure vanilla extract. Process until you have a very smooth mixture.

Assemble the pie:

  • Preheat the oven to 425 degrees.
  • On a floured surface, roll out the pie dough into a circle big enough to fit your pie plate. Place the circle of dough into the pie plate and crimp the edges with a fork or your fingers.
  • To make a decorative design the way I did, you'll need extra pie crust dough. I doubled my pie crust recipe and then cut out stars using a cookie cutter. You can make all sorts of designs -- leaves, flowers, hearts, circles, they all work.
  • Pour the filling into the pie crust. The filling is quite thick, so smooth it down with a spatula.
  • Bake the pie for 15 minutes, then turn down the heat to 350 degrees and bake 40 minutes. At this point, if you have a top crust, tent the pie loosely with aluminum foil and continue baking another 15 minutes or until the top is set and a knife near the center comes out almost clean. Your filling won't set completely in the oven the way it would if you were using eggs, but it will set as it cools down.
  • Remove the pie from the oven and let it stand on a rack until completely cool. You can also chill the pie for about 30 minutes in the refrigerator.
  • Slice and serve.


Calories: 407kcal | Carbohydrates: 67g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Sodium: 211mg | Potassium: 307mg | Fiber: 3g | Sugar: 35g | Vitamin A: 12594IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg