This vegan sweet potato pie is simply delicious. It’s very close to a pumpkin pie. This is perfect if you have some extra sweet potatoes on hand and want something other than pumpkin pie.
This is how you make vegan sweet potato pie
Ingredients
Vegan sweet potato pie filling
- 2 portions vegan pie crust or gluten-free vegan pie crust (see recipe)
- 3 cups sweet potato puree, from home-baked sweet potato
- 1 cup pureed pumpkin, from home-baked pumpkin
- 1/2 cup packed light brown sugar
- 1/2 cup cane sugar
- 1/2 teaspoon salt
- 3/8 teaspoon ground cloves
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, freshly ground if possible
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened soy milk, or another plant-based milk, such as oat or almond milk
- 4 tablespoons arrowroot powder or cornstarch
Directions
- Preheat the oven to 350°F. Place the ingredients for the potato filling (the mashed sweet potato and pumpkin, the sugars and spices, through the milk and arrowroot powder) in a blender or food processor and blend until smooth and creamy.
- Divide the filling between the two prepared crusts. Spread each filling until smooth.
- Bake the cakes for 50 minutes, or until the center of the cake has set and no longer wobbles when you move it.
- Remove the cakes from the oven and place them on a wire cooling rack. Let them cool for at least 30 minutes, then refrigerate for a few hours or overnight until completely chilled and firm. Serve chilled or at room temperature.
Make ahead, store and freeze
- This is the perfect cake to make in advance, because it is even tastier the next day. So if you have to make it the day before and leave it in the fridge (covered) overnight, that’s ideal.
- Leftovers can be stored in the refrigerator (covered) for 5-7 days.
- It’s also freezer friendly! You can freeze the whole baked pie and then thaw it in the refrigerator overnight and serve as usual.