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.
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.
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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!
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
Ingredient Notes
Crust Ingredients
- 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
Filling Ingredients
- 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
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, ¼ 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!
FAQ & Expert Tips
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.
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.
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.
Health food stores often carry date sugar. I find it easiest to just order it online.
If you have leftovers, cover the pie with aluminum foil or plastic wrap. Store it in the fridge for up to 10 days.
Recipe Prayer
Thank you God for this pie. We are grateful to enjoy it with family and friends. Amen.
More plant-based pies
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📖 Recipe
Plant-Based Sweet Potato Pie
Ingredients
Crust
- 2 ½ Cups Quick Oats
- ¼ Cup + 3 Tablespoons Maple Syrup
- ¼ Cup + 1 Tablespoon Nut Butter
- ½ Teaspoon Salt
Filling
- 1 ½ Pounds Sweet Potatoes
- 1 ½ Cups Non-Dairy Yogurt
- ½ Cup Date Sugar
- ¼ Cup + 2 Tablespoons Maple Syrup divided
- ¼ Cup + 1 Tablespoon Nut Butter
- 3 Tablespoons Ground Flax
- 1 Tablespoon Vanilla
- ½ Teaspoon Salt
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- 1 Cup Pecans finely chopped
- Coconut Cream or Vegan Whipped Cream for topping
Instructions
- Steam the sweet potatoes. Let cool slightly.
- Preheat the oven to 350°F.
- 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.
- Press the crust mixture into a 9" deep dish pie pan.
- When the sweet potatoes are cooled, transfer them to a bowl and beat with a hand mixer until mashed.
- Add the yogurt, date sugar, ¼ cup of the maple syrup, nut butter, vanilla, salt, cinnamon, and nutmeg to the mixer. Beat several minutes.
- Pour the mixture into the pie pan with the crust.
- Top with the chopped pecans and drizzle with the remaining tablespoon of maple syrup.
- 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.
- Let the pie cool completely on the counter, then refrigerate at least 2 hours before serving. Keep leftovers refrigerated. Enjoy!
Video
Nutrition
Nutrition information is an estimate.
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