• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Alternative Dish
  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Dessert
    • Main Dish
    • Salad
    • Sauces & Dressings
    • Sides
    • Soup
  • About
  • Subscribe
Home » Dessert

Vegan Sweet Potato Pie (Gluten-Free)

UPDATED Nov 1, 2022 · PUBLISHED Oct 27, 2020 BY Maggie

  • Share
Jump to Recipe Print Recipe
Slice of vegan sweet potato pie on a plate topped with whipped coconut cream.

Vegan sweet potato pie is rich and creamy, just like the classic Southern version. Cook this eggless, dairy-free dessert in a gluten-free pie crust and serve with a dollop of coconut whipped cream. It's sure to become a holiday favorite that everyone will enjoy.

Slice of vegan sweet potato pie with a gluten-free crust on a plate with the rest of the pie behind it.

Looking for something a little different than pumpkin pie to round out your Thanksgiving dinner menu? Sweet potato pie is a fantastic choice, and its classification as a dessert is sure to be a lively topic of conversation.

This sweet potato pie is free of refined sugar, egg, and dairy. So, it's relatively healthy and may have been eaten a time or two at our house as a light breakfast!

It's based on a traditional preparation in Cook's Illustrated, laden with white sugar, eggs, and cream. Don't worry! One bite and you'll be hooked on this delicious vegan version.

Jump to:
  • Ingredients
  • Directions
  • Is Sweet Potato Pie Healthy?
  • Variations
  • Storage
  • More Vegan Dessert Recipes
  • Vegan Sweet Potato Pie (Gluten Free)

Ingredients

Here's what you'll need to make eggless and dairy-free sweet potato pie:

  • Sweet Potatoes are cooked and blended until smooth in a food processor. If you already have sweet potato puree, use 3 cups for this pie.
  • Tapioca starch sets the filling without using eggs. Cornstarch will work if you don't have access to tapioca starch.
  • Maple Syrup is used to sweeten the recipe. Since sweet potatoes are already quite sweet, a relatively small amount provides the perfect amount of sweetness.
  • Almond milk - Or other non-dairy milk of choice such as coconut milk.
  • Spices - Fresh grated nutmeg and cinnamon are used to lightly spice this pie. Ground ginger may be used instead.
  • Pie crust - Make our homemade easy gluten-free pie crust recipe that doesn't require chilling or rolling. Just press it in, and it's ready to bake. Alternatively, use your favorite pie crust or buy one from the store.  

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Directions

Here's how to make vegan sweet potato pie:

Collage of pictures to make vegan sweet potato pie corresponding with numbered list.
  1. If making your own pie crust, parbake it for 10 minutes before adding the filling and set aside. If you're using a traditional pie crust, you won't need to parbake it first.
  2. Cook the sweet potatoes. Cube sweet potatoes and add them to a steamer basket. Steam for 10-12 minutes or until sweet potatoes are easily pierced with a fork.
  3. Transfer the sweet potatoes and remaining ingredients to the bowl of a food processor. Process until completely smooth and no lumps of sweet potato remain, about 2-3 minutes.
  4. Pour the sweet potato mixture into the prepared pie crust and bake for 40-45 minutes, or until the pie is set in the middle, has darkened in color, and looks dry on top. Check the pie after 20 minutes and cover the edges of the crust with tinfoil if it is starting to get too brown.

Remove from the oven and allow the pie to cool. Refrigerate until ready to eat. Serve sweet potato pie chilled or at room temperature. It's delicious with a non-dairy whipped topping.

Non-dairy, eggless sweet potato pie in baking dish on cooling rack.

Is Sweet Potato Pie Healthy?

Sweet potatoes are considered a superfood and are high in vitamin A, fiber, and most of the B vitamins. 

The crust is made from almonds and adds a dose of protein, Vitamin E, and iron. So, as far as pie goes, this vegan sweet potato pie is pretty darn healthy while still feeling indulgent. So, go ahead and enjoy!

Variations

Sweet potatoes, squash, and pumpkin are all abundant in the fall.  Any of these can be used in this pie. Just peel and steam squash or pumpkin and use them in lieu of the sweet potato in this recipe. 

If you use pumpkin, make a traditional pumpkin pie by omitting the nutmeg and cinnamon and using 2 teaspoons of pumpkin pie spice. Taste the filling and add a touch more maple syrup as necessary to reach desired sweetness.  Don't add more than a few tablespoons or the pie may not set properly.

Storage

Vegan sweet potato pie is the perfect dessert to make ahead of time.

  • Refrigerator - Cover and store the pie in the refrigerator for up to 5 days. When ready to serve, thaw until at room temperature, slice, and enjoy!
  • Freezer - You can also freeze the pie before or after baking it. Bake as instructed, let cool, then wrap well and freeze. If already cooked, then simply defrost in the refrigerator overnight and enjoy the next day.

More Vegan Dessert Recipes

  • Gluten Free Vegan Pecan Pie
  • Avocado Key Lime Pie (Vegan, Gluten Free)
  • Vegan Chocolate Mousse with Aquafaba

Did you make this recipe?
Please leave a rating and tell us how you liked it!

Slice of vegan sweet potato pie topped with coconut cream on a plate.

Vegan Sweet Potato Pie (Gluten Free)

Vegan sweet potato pie is rich and creamy, like the classic Southern version. Everyone will enjoy this eggless, dairy-free dessert at a holiday dinner.
4 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 285kcal

Ingredients

  • 1 pie crust
  • 4 cups sweet potato peeled and chopped into ½" pieces (about 1 ½ pounds unpeeled)*
  • ½ cup maple syrup
  • ⅓ cup almond milk or any non-dairy milk
  • 2 tablespoons tapioca starch or cornstarch
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350F (180C). If using the suggested pie crust recipe, parbake for 10 minutes and set aside.  If you’re using a traditional pie crust you won’t have to parbake it.
  • While the crust is baking, steam the sweet potatoes.  Add sweet potatoes to a steamer basket and steam for 10-12 minutes or until sweet potatoes are easily pierced with a fork.
  • Transfer the steamed sweet potatoes and remaining ingredients to the bowl of a food processor.  Process until completely smooth and no lumps of sweet potato remain, about 2-3 minutes. Pour the sweet potato mixture into the prepared pie crust and smooth the top.
  • Bake the pie for 40-45 minutes, or until the pie is set in the middle, has darkened in color, and looks dry on top.  Check the pie after 20 minutes and cover the edges of the crust with tinfoil if it is starting to get too brown.
  • Remove from the oven and allow to cool to room temperature.  Cover and chill until ready to eat.  This pie can be served chilled or at room temperature.  I especially like it with coconut whipped cream.

Notes

*Or use 3 cups of sweet potato puree.
Nutrition facts are calculated using this gluten free pie crust.  Nutrition facts will differ if using a different crust.

Nutrition

Calories: 285kcal | Carbohydrates: 35g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Sodium: 217mg | Potassium: 229mg | Fiber: 4g | Sugar: 16g | Vitamin A: 7547IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg

This recipe was originally published on October 20, 2020 and has been updated to improve the reader experience.

More Dessert

  • Vegan Chai Chia Pudding
  • Easy Cocoa Date Truffles
  • Baked Apple Cider Donuts (Vegan and Gluten Free)
  • Buckwheat Banana Bread (Vegan & Gluten Free)
  • Share

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

Popular Recipes

  • Pasta with Creamy Beet Sauce (Vegan, GF)
  • Avocado Key Lime Pie (Vegan, Gluten Free)
  • Flourless Chickpea Brownies: Vegan & Gluten Free
  • Cauliflower Ceviche
  • Oil-Free Baked Sweet Potato Fries
  • How to Make Almond Flour (or Any Seed or Nut Flour)
Head shot of Sarah Pilley.

Hi! I’m Sarah and I’m so excited you stopped by! I am a vegan recipe developer and bring a love for food and sustainability to Alternative Dish. My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies. I believe everyone can enjoy healthy, delicious, plant-based food. 

More about me →

Popular Recipes

  • Pasta with Creamy Beet Sauce (Vegan, GF)
  • Avocado Key Lime Pie (Vegan, Gluten Free)
  • Flourless Chickpea Brownies: Vegan & Gluten Free
  • Cauliflower Ceviche
  • Oil-Free Baked Sweet Potato Fries
  • How to Make Almond Flour (or Any Seed or Nut Flour)

Footer

↑ back to top

Privacy Policy | Accessibility Policy

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Alternative Dish