Dessert
Sweet Potato Pie from the Pantry
This Vegan Sweet Potato Pie recipe is one of my go-to holiday desserts and it’s truly straightforward to make! Being from
- Serves 8 slices
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
This post is sponsored by Taylor USA! They’re one of my long time sponsors and I use their kitchen thermometers and scales on a DAILY basis. They’re unfussy to use and certainly life changing in the kitchen.
I’ve been wanting to share this dish for quite a while but only got around to writing it up this year! This sweet potato pie is quite close to my vegan pumpkin pie. It’s simply a bit sweeter and, obviously, features sweet potato instead of pumpkin.
If holiday meals were made up of nothing but side dishes and pie, I’d be pretty happy:D
I used the Taylor kitchen scale (which is an absolute MUST if you bake regularly) to measure out the flour as well as the mashed sweet potato! I’ve tried shifting my baking habits to ALWAYS use a kitchen scale when measuring ingredients- especially flour. It genuinely makes such a difference and takes some of the guess work out of baking.
I will take ALL OF THE HELP that I can get when it comes to baking.
More and more recipes are including the weighted measurements and I highly recommend using recipes that offer them.
Last year I made a whole series of Instagram story videos showing you exactly how to make my vegan pumpkin pie. Since this one is so similar, I suggest giving those stories a watch if you want advise on perfecting this pie.
WORTH KEEPING this coconut oil pie crust for this pie if you’re looking for a vegan pie crust option. And when all else fails and you need a dessert quickly, there’s NOTHING wrong with store bought. I promise! It’ll still be flavor-packed:) If you do go the store bought route, only know that you might want to cover the crust the last bit of the baking process as they tend to get overdone easier.
How for this Vegan Sweet Potato Pie
To make the filling of this pie simple and pain free, we’re whipping it together in a blender. That’s right- ALL of the ingredients for this pie getting added into a blender to create a smooth pie filling. You can also use a food processor for this or even whisk it all together by hand if you need to.
The filling then gets poured into your prepared pie crust and baked until set. I recommend watching the pie crust and adding a little foil around the edges if they start to brown too quickly.
One of my go-to parts about this method is that it can easily be made the day before and kept in the fridge. Chilling it truly firms everything up and it still tastes GREAT the next day.
If you end up making this Sweet Potato Pie for the holidays, make sure to tag me on Instagram @foodwithfeling!
Happy baking!!
The recipe
Sweet Potato Pie at Home
Unfussy and savory sweet potato pie that’s fully vegan and simple to make!
- Serves 8 slices
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Ingredients
- For the crust:1 1/4 cups of flour (156 grams)
- ½ cup of vegan butter (diced into 1/2 inch cubes and chilled*)
- ½ teaspoon of salt
- ½ teaspoon of sugar
- 3 tablespoons of ice water (plus more as needed)
- For the filling:2 1/2 cups of sweet potato puree* (from about 2 medium sweet potatoes)
- ⅓ cup of brown sugar
- ¼ cup of maple syrup or agave
- 1 cup of milk (I typically make mine with plain almond milk)
- 1 teaspoon of vanilla
- 1 ½ teaspoons of cinnamon
- ¼ teaspoon of dried ginger
- ¼ teaspoon of nutmeg
- ⅛ teaspoon of all spice
- ½ teaspoon of salt
- 3 tablespoons of cornstarch
Method
- 1
In the bowl of a food processor*, combine the flour, salt, and sugar. Pulse a few times to combine. Add in HALF of the cold butter cubes and pulse a few more times. Add in remaining butter and pulse a few additional times so that the butter is roughly the size of peas.
- 2
Add in the cold water, starting with simply 4 tablespoons, and pulse 2 times. Add in 2 more and pulse a couple more times. Test out the dough by pressing some together between your fingers. If it holds together then it’s ready. If it’s still truly crumbly then add in more water, 1 tablespoon at a time. Mine is always dependable with 6 total tablespoons but you may need a little more less.
- 3
On a lightly floured surface, pour out the dough and work it so that it’s mostly pressed together. Split it in half evenly and form 2 discs with the dough. Wrap the discs individually in plastic wrap and CHILL for 1 hour or up to 2 days. Pre-heat your oven to 350 degrees F. Lightly grease a 9” pie pan.
- 4
When ready to use the dough, let it sit on the counter for about 10 minutes to warm up a bit. If you’re making a double crust pie, I like to roll out the bottom crust and let it sit in the fridge chilling while I roll out the top crust.
- 5
To make things easier, roll the dough out on a floured piece of parchment paper using a floured rolling pin. It will likely be quite crumbly at first but work it with your hands a few times so that it’s pliable and straightforward to roll out. Roll it out so that it will fit in your pie dish with about 1/2 an inch hanging over. Place it in your greased pie dish (a standard 9″ pie dish is reliable) and proceed with your pie recipe!
- 6
In a high speed blender or food processor, combine all of the pie ingredients and blend until creamy and smooth. Should only take a minute.
- 7
Pour the pie filling into your crust (I do NOT pre-bake the crust in this dish) and spread out until it’s smooth.
- 8
Bake in the oven for 45-50 minutes. The top should be firm and the crust should be lightly browned around the edges. If the crust begins to get too brown around the edges, cover the crust with foil or use pie protectors.
- 9
Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely.
Cook notes
*I chopped up 2 medium peeled sweet potatoes into large chunks and cooked them in boiling water until soft and quite fork tender. You can cook them whole in the oven if you prefer. Once cooked and lightly cooled, puree the flesh of the sweet potato in a blender or food processor until smooth and no lumps remain. Measure out 2 ½ cups of the puree for this method.
