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?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

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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October 8, 2022
Noam
Just made a half batch of these and they came out really good! I learned I don’t know how to work with melted chocolate yet haha but I got it done!
Hi Noam - Glad you liked these bars! And I feel ya on the chocolate - somehow it is always a messy process. Thanks so much for sharing!
September 5, 2022
Sara
I get most of my recipes from youtube. I would love to see you on there. I didn't see a link for a youtube channel, just wanted to ask to be sure. God bless hon and thanks for this tasty recipe.
Hi Sara - thanks so much for your kind words. I am starting to post more on YouTube (I currently only have a few videos posted) but here's the link to my channel if you'd like to check it out: https://www.youtube.com/channel/UCl2QgTWxlePeiezIu6l_BUg -Elizabeth
August 17, 2022
Katherine
THIS LOOKS DELICIOUS! DID YOU USE FIRE-ROASTED TOMATOES?
Hi Katherine - yes, I did use fire-roasted tomatoes when I photographed this recipe. I don't call for fire roasted in the recipe because it's intended to be a basic, use-in-anything type recipe. But it does taste delicious with the fire roasted tomatoes! -- Elizabeth
August 15, 2022
Cat Lewis
Hello - Is there a way to PIN this recipe? Thanks.
Hi Cat - yes, I just fixed an error on the site. You should be able to see a button above the very first image on the page that will allow you to pin the recipe. Let me know if you're still having trouble.
August 12, 2022
Allison Macfarlane
As someone who has pretty much never successfully scrambled tofu - this was the best scrambled breakfast dish I've ever had - better than eggs and the seasoning is truly delicious!!
Oh, amazing! So glad to hear it went well :) This is definitely one of my favorites - thanks for sharing your kind words! -- Elizabeth
August 4, 2022
Mary Merkelhess
The pesto is lovely! So happy to avoid the cheese and oil.
Hi Mary - So glad you like the pesto! I'm also happy to avoid the cheese and oil :) Thanks so much for your kind words!
July 21, 2022
Debra
I enjoy reading through your recipes and will be trying a few later in the week. I especially like the prayers at the end of each recipe. It reminds me to be grateful God provides me with so many beautiful and nourishing fruits and veggies.
Hi Debra - thank you so much for your kind words! I can't wait to hear how it goes when you try some of the recipes :)
June 22, 2022
Vickie
I really enjoyed this recipe. Fits PERFECTLY in my allergy to foods world. I used Ripple milk and no sugar added SunButter. Was truly surprised at how quickly the recipe came together! Thank you!
Hi Vickie - I'm so glad you enjoyed this recipe and that it works with your allergies. Thanks so much for leaving a comment with your kind words!
June 21, 2022
Linda Casados
It's close to my bedtime, but I've been thinking about making this recipe all day, so I made it just now. After all, it only takes 15 minutes! I used what I had, so I made a few minor substitutions...white beans for cannellini, purple basil from my garden, red onion for more color, and date syrup for maple. I took a bite before putting it in the fridge for tomorrow, and oh my! It's delightfully flavorful, light, and fresh-tasting. Thanks for sharing your recipe!
Hi Linda - I'm so glad you liked the recipe - and your substitutions sound great (wish I was growing purple basil in my garden!) Thanks so much for sharing!
June 18, 2022
Carol
Hi, is this ice cream soft to scoop out? I always find my ice creams are hard.
Hi Carol - yes, this ice cream is soft if you let it thaw a few minutes after you take it out from the freezer. It can become pretty solid if it's in a deep freezer, but still thaws quickly on the counter. Hope this helps!
June 18, 2022
Sonia Hope St Claire
thank you for the recipe.
June 13, 2022
Alexandra
I made this pie for my friend who recently discovered she has severe allergies to egg whites, gluten, and dairy. Her favorite pie is sweet potato pie :) She loved it and so did I!
Hi Alexandra - so great to hear from you!! I'm so happy you tried this pie and I'm glad you enjoyed it! It is seriously one of my favorite recipes :) -- Elizabeth
June 7, 2022
Harriett Whited
Love it!!! Wonderful!
Thanks for your feedback! Glad you love this recipe :)
June 7, 2022
Katherine
Hi Elizabeth! I found you by searching for plant based Catholics! There are very few of us! Thank you for your site and sharing recipes!! I look forward to trying these muffins! Can sugar be reduced safely in most of your recipes? -JMJ-
Hi Katherine, Thanks so much for reaching out! Glad to meet another plant-based Catholic - agree, there are so few of us. As for sugar, I never use white granulated sugar in any of my recipes. Most use maple syrup or date sugar/date syrup. I'm not sure if this is what you mean, or if you're asking about reducing the amount of date sugar that the recipe calls for. If that's the case, it really depends on the recipe. A lot of the baking recipes have specific ratios of flour to sugar and wet to dry, so it may not go well if you change the amount of sugar. I hope this helps, but if I didn't answer your question, please let me know. Also happy to advise on a particular recipe if you're looking to change it. Let me know how I can help :) Elizabeth
June 2, 2022
Sharon
Love this vegan lentil/mushroom stew! For some odd reason, I had never thought to put mushrooms into my lentil stew. Thank you for a wonderful addition to my recipe box!
Hi Sharon - I'm so glad you are enjoying this recipe (mushrooms are so good!!). Thank you for taking the time to share :) Elizabeth
May 23, 2022
Geraldine
Hello, I found you on FB and really enjoy your Catholic Plant Based GF information & recipes. About the Chickpea beet burgers: if the beans are dried and not cooked, do you think it is enough cooking for the beans? If beans are not cooked completely I have read they are toxic with phytic acid & also cause digestive problems. I am just wondering and will leave it to you to decide/research. To be safe I am toasting canned garbanzos and trying that way out. God Bless
Hi Geraldine, Thanks so much for reaching out. In the beet burgers, the beans do get cooked when the burgers are cooked. You soak them first and then incorporate the beans into the burger patty, then cook the patty. I find that this is the best way to achieve the proper burger texture - if you use pre-cooked beans or canned beans the burgers are mushy and don't get crisp. Your solution of toasting the beans sounds like a great idea to completely ensure the beans are cooked fully - I hope that it worked for you and your burgers turned out well! -- Elizabeth
May 18, 2022
viki avgen (i am israel)
hi,thank you for the recepie of the banana.Iam diebetik and i would love any recepies without sugar. thank you
Hi Viki - thanks so much for your kind words! Several of my other dessert recipes are only sweetened with fruit - you can find them on my Desserts page. If you have any specific requests, please let me know! -- Elizabeth
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
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