Description
A creamy and warmly spiced vegan sweet potato pie with a smooth filling and crisp crust. This dairy-free dessert delivers classic comfort with a rich, plant-based twist.
Ingredients
- 2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
- 3/4 cup coconut milk
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 9-inch vegan pie crust
Instructions
- Preheat oven to 180°C (350°F).
- Cook sweet potatoes until soft and mash until smooth.
- Mix mashed sweet potatoes, coconut milk, brown sugar, maple syrup, and vanilla extract until combined.
- Add cornstarch, cinnamon, nutmeg, ginger, and salt, stirring until smooth.
- Pour filling into prepared pie crust and smooth the top.
- Bake for 50–60 minutes until the center is set but slightly jiggly.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Add nut butter for extra richness.
- Use coconut sugar for deeper flavor.
- Add orange zest for brightness.
- Top with coconut whipped cream before serving.
- Store in the refrigerator for up to 4 days.
- Freeze slices for up to 2 months and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
