Why You’ll Love this Vegan Sweet Potato Pie Recipe
If you’re looking for a dessert that’s both delicious and guilt-free, you’ll absolutely love this Vegan Sweet Potato Pie recipe.
I can’t get enough of its rich, creamy filling and warm spices that remind me of cozy family gatherings. The sweet potatoes provide a naturally sweet flavor, and I love knowing that I’m indulging without any animal products.
Plus, it’s super easy to make! You can whip it up quickly, and the delightful aroma wafting through your kitchen is simply irresistible.
Whether you’re vegan or just want a healthier dessert option, this pie will impress everyone at your table. Trust me, once you take a bite, you’ll be hooked on its unique, comforting taste!
Ingredients of Vegan Sweet Potato Pie
Let’s plunge into the wonderful world of flavors with this Vegan Sweet Potato Pie. It’s not just any dessert; it’s a warm embrace on a plate, perfect for those cozy evenings or festive gatherings. The blend of sweet potatoes and spices creates a filling that’s creamy yet satisfying, and it’s all completely plant-based.
You might be thinking, “Can a pie really be this good without eggs or dairy?” Well, trust me on this one—it’s a delightful surprise that might just become your new favorite dessert.
Here’s what you’ll need to whip up this delicious pie:
- 1 – 9 inch pie crust
- 2 cups sweet potatoes (or 1 3/4 lbs of potato cooked and peeled)
- 3/4 cup soymilk (or other non-dairy milk)
- 1/3 cup agave nectar (or honey, or maple syrup, or 3/4 cup brown sugar)
- 1 tablespoon molasses
- 1/2 teaspoon vanilla extract
- 1/2 cup tofu (I used firm)
- 1/4 cup arrowroot (or cornstarch)
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons cinnamon
Now, when it comes to ingredients, you can definitely play around a bit. For instance, if you don’t have arrowroot on hand, cornstarch works just as well—though I’d argue arrowroot gives a silkier texture.
And as for sweeteners, agave nectar gives a lovely mild sweetness, but if you’re feeling adventurous, try maple syrup for that extra depth of flavor. Plus, if you’re not a fan of tofu, don’t fret! It’s just there to help with the creaminess, so feel free to use a different plant-based yogurt or silken tofu if you prefer.
Just remember, the magic of this pie lies in its warm spices and sweet potatoes, so whatever tweaks you make, it’ll still be a hit. Happy baking!
How to Make Vegan Sweet Potato Pie
Making a Vegan Sweet Potato Pie is like wrapping up in your favorite blanket on a chilly night. First things first, let’s tackle that pie crust. Grab your 1 – 9 inch pie crust, and if you’re using my Easy Vegan Spelt Pie Crust, you only need half the recipe. Just roll it out, fit it into your pie pan, and don’t forget to prick the bottom with a fork. This little trick helps prevent those pesky bubbles.
Once that’s done, pop it in the fridge while you work on the filling. And hey, if you have some dough scraps, save them! You can get creative and make cute decorations later—think little maple leaves or whatever your heart desires.
Now, onto the star of the show: the filling! Cook up your 2 cups of sweet potatoes (or about 1 3/4 lbs) until they’re nice and soft. You can bake them or boil them—whichever suits your fancy. If you choose to bake, remember to peel them first; we want smooth, creamy goodness, not chunky bits.
Once they’re ready, toss those sweet potatoes into a food processor. Add in 3/4 cup of soymilk (or your favorite non-dairy milk), 1/3 cup of agave nectar (or honey, maple syrup, or even brown sugar if that’s what you have), and a tablespoon of molasses for that deep flavor. Don’t forget the 1/2 teaspoon of vanilla extract and 1/2 cup of firm tofu for creaminess.
Sprinkle in 1/4 cup of arrowroot (or cornstarch if you’re out), 1/2 teaspoon of salt, and all those warm spices: 1/4 teaspoon of nutmeg, ginger, cloves, and 1 1/2 teaspoons of cinnamon. Blend it all until it’s smooth and creamy—seriously, it should look like a silky dream.
Once your filling is ready, pour it into that chilled pie crust. Now, it’s time to bake this beauty! Set your oven to 375°F and let it bake for 40 to 45 minutes. Keep an eye on it, and if the edges start to get too brown, just use a metal pie rim protector or some foil to shield it.
You’ll know it’s ready when the filling firms up a bit. After it’s baked to perfection, let it cool down before diving in. Trust me, the waiting will be worth it. Serve it up with some whipped topping if you’re feeling extra indulgent, and get ready for the compliments to roll in. Enjoy your cozy slice of vegan heaven.
Vegan Sweet Potato Pie Substitutions & Variations
While sticking to the classic recipe is always a great option, there are plenty of substitutions and variations to explore when it comes to vegan sweet potato pie.
For a richer flavor, I sometimes swap out agave nectar for maple syrup or brown sugar. If you’re looking for a nutty twist, consider adding almond or coconut milk instead of soymilk.
And if you want to amp up the spice, feel free to increase the cinnamon or add a touch of allspice. For a gluten-free version, use a gluten-free pie crust.
You can even mix in some nut butter for extra creaminess or top the pie with toasted pecans or walnuts for a delightful crunch.
The possibilities are endless!
What to Serve with Vegan Sweet Potato Pie
Exploring different flavors and textures can elevate your vegan sweet potato pie experience.
I love serving mine with a dollop of coconut whipped cream; it adds a creamy, luscious touch that complements the pie perfectly.
If you’re looking for a little crunch, try sprinkling some toasted pecans or walnuts on top. Fresh fruit, like sliced oranges or a berry medley, can provide a revitalizing contrast.
For those who enjoy a hint of spice, a sprinkle of cinnamon or nutmeg enhances the pie’s flavor beautifully.
Pairing it with a cup of spiced chai or herbal tea can also create a cozy atmosphere.
Trust me, these additions will make your pie truly unforgettable!
Additional Tips & Notes
To guarantee your vegan sweet potato pie turns out perfectly, I recommend measuring your ingredients carefully, especially the sweet potatoes, as using too much can alter the filling’s texture.
When it comes to the pie crust, you can save time by making it ahead of time and chilling it while you prepare the filling. For added flavor, consider using fresh spices instead of ground ones; they’ll enhance the taste considerably.
If the pie edges start browning too quickly, cover them with foil for the last part of baking.
Once it’s out of the oven, let it cool completely before slicing; this helps the filling set properly. Enjoy it with your favorite vegan whipped topping for an extra treat!