Desserts

December 13, 2021

Plant-Based Sweet Potato Pie

This delicious Plant-Based Sweet Potato Pie is a healthy & gluten-free pie, but you'd never know it! This pie barely tastes like sweet potatoes and is the perfect vegan dish to please your non-vegan guests.

Plant-Based Sweet Potato Pie

Do you ever want to make something that's healthy but serve it to people so they don't know it's healthy? Well, friends, this is your recipe.

This pie. THIS pie! It's sweet potato pie, yes, but it doesn't taste like sweet potatoes. Instead, it's just creamy, sweet, and delicious.

It's also full of whole food plant-based ingredients. But you'd never notice. This pie is modeled after Alton Brown's sweet potato pie recipe, so you know it's tasty. I replaced the non-vegan ingredients with their plant-based counterparts and made a few swaps for a more whole food pie. And ended up with a vegan masterpiece!

Plant-Based Sweet Potato Pie

Why I love this Vegan Sweet Potato Pie

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
  • Decadent dessert — this pie is THICK. It’s a deep dish pie, which is great for when you want a huge slice
  • Doesn't taste like sweet potato — personally, I would love if this pie tasted like sweet potato, but the average person doesn't love sweet potatoes as much as I do. So, this pie is perfect - it's sweet, but doesn't taste like potatoes

Plant-Based Sweet Potato Pie

Ingredient Notes

Crust

  • Quick Oats: or rolled oats.
  • Maple Syrup: for a fruit-sweetened option you can sub date syrup.
  • Nut Butter: any neutral (i.e. not peanut butter) nut butter will do. Pecan butter is incredibly tasty, but almond butter, cashew butter, or mixed nut butter will do.
  • Salt

Plant-Based Sweet Potato Pie Crust Ingredients

Filling

  • Sweet Potatoes: regular orange sweet potatoes are what you want for this recipe. If you're looking for a recipe using purple sweet potatoes, check out my purple sweet potato pie recipe.
  • Vegan Yogurt: be sure to use an unsweetened yogurt with as few ingredients as possible. The yogurt taste will come through in the final pie. I used cashew yogurt to avoid a strong coconut taste from my usual choice of coconut yogurt.
  • Date Sugar: date sugar is made from dried dates that have been ground into a powder. It is a great whole food plant-based sweetener.
  • Maple Syrup: you could sub date syrup for this maple syrup, but note that it will likely make the pie more dense and will make it a darker color.
  • Nut Butter: as with the crust, any neutral nut butter is perfect.
  • Ground Flax: flax serves as replacement for an egg. You could also use ground chia seeds.
  • Vanilla
  • Spices: salt, cinnamon, & nutmeg
  • Pecans: these are optional, but highly recommended
  • Topping: Coconut Cream or Vegan Whipped Cream

Plant-Based Sweet Potato Pie Filling Ingredients

How to make Plant-Based Sweet Potato Pie

Step 1. Steam the sweet potatoes. Let cool slightly.

Step 2. Preheat the oven to 350°F.

Step 3. Make the crust - add all the crust ingredients to a food processor and pulse until the oats are ground into a flour consistency and the mixture can be easily pressed together with your hand.

Step 4. Press the crust mixture into a 9" deep dish pie pan.

Step 5. When the sweet potatoes are cooled, transfer them to a bowl and beat with a hand mixer until mashed.

Step 6. Add the yogurt, date sugar, 1/4 cup of the maple syrup, nut butter, vanilla, salt, cinnamon, and nutmeg to the mixer. Beat several minutes.

Step 7. Pour the mixture into the pie pan with the crust.

Step 8. Top with the chopped pecans and drizzle with the remaining tablespoon of maple syrup.

Step 9. Bake for 65-75 minutes. Avoid opening the oven while the pie bakes. If you have a kitchen thermometer, check for an internal temperature of 160°-180°F. The end result should be a little wobbly.

Step 10. Let the pie cool completely on the counter, then refrigerate at least 2 hours before serving. Keep leftovers refrigerated. Enjoy!

Plant-Based Sweet Potato Pie

Frequently Asked Questions

Is this pie gluten-free?

Yes. This pie is naturally gluten-free. If you have celiac disease, be sure to use certified gluten-free oats to ensure that any traces of gluten are not present.

How do I steam sweet potatoes?

Step 1. Fill a pot with water and bring it to a boil.

Step 2. Chop the sweet potato into cubes.

Step 3. Put the sweet potato in a steamer basket, colander, or other gadget with holes. Place the basket on top of the boiling water without letting it touch the water. Cover.

Step 4. Let the sweet potato cook for 15ish minutes, until it is fork tender. The exact cook time will depend on how small you've cut the pieces.

Step 5. When the sweet potato is tender, remove it from the heat and let cool.

Where do I find vegan yogurt?

Vegan yogurt is available at most normal grocery stores. Start by checking the vegan section. You may also find some in the dairy section next to the cow's milk yogurt.

Where do I find date sugar?

Health food stores often carry date sugar. I find it easiest to just order it online.

How long does this pie last? How do I store it?

If you have leftovers, cover the pie with aluminum foil or plastic wrap. Store it in the fridge for up to 10 days.

Plant-Based Sweet Potato Pie

Recipe Prayer

Thank you God for this pie. We are grateful to enjoy it with family and friends. Amen.

Related Recipes

Looking for other plant-based pies? Try these:

Tried this recipe?

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Plant-Based Sweet Potato Pie

This delicious Plant-Based Sweet Potato Pie is a healthy & gluten-free pie, but you'd never know it! This pie barely tastes like sweet potatoes and is the perfect vegan dish to please your non-vegan guests.

Author:

Elizabeth

Serves:

8

Prep:

20

min

cook:

70

min

total:

90

min

Ingredients

Crust

  • 2 1/2 Cups Quick Oats
  • 1/4 Cup + 3 Tablespoons Maple Syrup
  • 1/4 Cup + 1 Tablespoon Nut Butter
  • 1/2 Teaspoon Salt

Filling

  • 1 1/2 Pounds Sweet Potatoes
  • 1 1/2 Cups Vegan Yogurt (I used cashew to avoid a heavy coconut taste)
  • 1/2 Cup Date Sugar
  • 1/4 Cup + 2 Tablespoons Maple Syrup, divided
  • 1/4 Cup + 1 Tablespoon Nut Butter
  • 3 Tablespoons Ground Flax
  • 1 Tablespoon Vanilla
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Cup Pecans, finely chopped
  • Coconut Cream or Vegan Whipped Cream, for topping

Instructions

  1. Steam the sweet potatoes. Let cool slightly.
  2. Preheat the oven to 350°F.
  3. Make the crust - add all the crust ingredients to a food processor and pulse until the oats are ground into a flour consistency and the mixture can be easily pressed together with your hand.
  4. Press the crust mixture into a 9" deep dish pie pan.
  5. When the sweet potatoes are cooled, transfer them to a bowl and beat with a hand mixer until mashed.
  6. Add the yogurt, date sugar, 1/4 cup of the maple syrup, nut butter, vanilla, salt, cinnamon, and nutmeg to the mixer. Beat several minutes.
  7. Pour the mixture into the pie pan with the crust.
  8. Top with the chopped pecans and drizzle with the remaining tablespoon of maple syrup.
  9. Bake for 65-75 minutes. Avoid opening the oven while the pie bakes. If you have a kitchen thermometer, check for an internal temperature of 160°-180°F. The end result should be a little wobbly.
  10. Let the pie cool completely on the counter, then refrigerate at least 2 hours before serving. Keep leftovers refrigerated. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography