The idea for this pie came about after I topped my chocolate sweet potato cake with the most luscious, creamy chocolate sweet potato frosting. It was so silky and decadent, I knew it deserved to be the star of its own dessert - and that's exactly what inspired this pie.
While the sweet potatoes are technically baked, the actual pie itself doesn't require an oven. And you can always cook the potatoes in the microwave if you want a fully no-bake dessert.
🧾 Ingredients
Here's everything you need to make this no-bake sweet potato pie. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Sweet potato puree: Start with about 650g raw sweet potatoes. Roast at 425°F (220°C) for 40-45 minutes, until fork-tender. Let cool, then mash or blend until smooth. You'll need 400g of purée for the recipe. Any extra can be saved for other bakes, like sweet potato muffins or sweet potato coffee cake.
Greek-style yogurt: This lightens the filling and gives it a slightly tangy taste. If you can't find Greek vegan yogurt, you can use thick coconut yogurt, soft silken tofu, or vegan sour cream.
Dark chocolate: I use 70% dark chocolate for a rich, intense flavor, but you can go with semi-sweet if you prefer something a little milder and sweeter. Since the chocolate is the star of the filling, it's worth using a good-quality bar rather than chocolate chips, which often contain stabilizers and don't melt as smoothly.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this sweet potato chocolate pie. Please refer to the detailed card at the end of this page for full written instructions.
Start by crushing your cookies into fine crumbs. You can pop them in a ziplock bag and bash them with a rolling pin (a fun way to let out some stress!), or blitz them in a food processor if you'd rather keep things tidy.
Once they're broken down, mix the crumbs with melted vegan butter until the texture holds together like wet sand. This is key for that sturdy, sliceable base.
Press the mixture firmly into your tin, ensuring it's evenly distributed. A flat-bottomed glass or the back of a spoon works well here to compact the crust. Once it's packed in, let it chill in the freezer while you move on to the filling - this helps it firm up and hold its shape.
Next, blend the filling ingredients in a food processor or blender until ultra-smooth and creamy. It should look luscious and silky. Don't forget to taste it before adding maple syrup - sometimes the natural sweetness is enough, but if you prefer a slightly sweeter taste, blend it in at the end.
Spread the filling into the chilled pie crust and smooth out the top. A little offset spatula or the back of a spoon makes this super easy. Then it's just a matter of popping it in the fridge to set for a couple of hours.
When you're ready to top it, whisk your vegan cream with cocoa powder until light, fluffy, and mousse-like. Spoon it over the set pie and finish with a generous scattering of chocolate shavings for that irresistible final touch.
💬 FAQs
Yes, it's easy to make this recipe gluten-free. Simply use gluten-free cookies in the crust, just be sure to check the labels to confirm they're also vegan. It's also a good idea to double-check your vegan butter and yogurt, as some brands may contain hidden gluten.
Keep the sweet potato pie stored in the fridge in an airtight container or covered with plastic wrap. It will stay fresh for up to 3 days. If you'd like to make it ahead, you can also freeze it (without the whipped cream topping) for up to a month. Just let it thaw in the fridge overnight before serving, and add the toppings fresh for the best texture.
🥧 More Vegan Pie Recipes
📖 Recipe
No-Bake Chocolate Sweet Potato Pie
Ingredients
Crust
- 250 g (8.8 oz) vegan cookies GF if needed *note 1
- 120 g (8 ½ tablespoons) vegan butter melted
Filling
- 400 g (14 oz) sweet potato puree cooked *note 2
- 300 g (1 ¼ cups) vegan Greek-style yogurt *note 3
- 280 g (9.8 oz) 70% dark chocolate melted
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt to taste
- 1-4 tablespoons pure maple syrup optional, to taste
Topping
- 240 ml (1 cup) vegan whipping cream chilled *note 4
- 2 tablespoons unsweetened cocoa powder
- 40 g (1.4 oz) dark chocolate
Instructions
- Prep sweet potato: If starting with raw sweet potatoes, you'll need around 650g. Roast them on a lined baking sheet for 40-45 minutes at 425°F (220°C) until soft. Cool to room temperature and puree or mash with a fork. You'll need 400g of cooked sweet potato puree in total.
- Prepare: Lightly grease a 9-inch pie tin with a small amount of oil or vegan butter. Line the base with a round of parchment paper, cutting small slits around the edges to help it sit neatly into the tin without creasing.
- Crust: Add the cookies to a large ziplock bag and crush them using a rolling pin until finely ground. Transfer the crumbs to a mixing bowl, pour over the melted vegan butter, and mix with a spatula until the texture resembles wet sand. Alternatively, you can blend the cookies and butter in a food processor until evenly combined.
- Press the crust mixture into the base of the prepared pan. Use a spoon or the bottom of a flat glass to smooth and firmly compact it into an even layer. Place the crust in the freezer to set while you prepare the filling.
- Filling: Add all of the filling ingredients to a food processor, except for the maple syrup (if using). Blend on high until completely smooth and creamy. Give it a taste and, if you'd like it sweeter, blend in the maple syrup.
- Spoon the filling into the prepared crust and use an offset spatula or the back of a spoon to smooth out the surface. Transfer the pie to the fridge and chill for at least 2 hours, or until set.
- Toppings: In a mixing bowl, whisk together the chilled vegan whipping cream and cocoa powder until light and fluffy. Spoon the whipped cream on top, then finish with a generous sprinkle of chocolate shavings.
Notes
- Vegan Cookies: I use digestives, but you can also use biscoff, ginger nuts, or vegan graham crackers.
- Sweet Potato: If starting with raw sweet potatoes, you'll need around 650g raw (400g of cooked sweet potato puree) in total.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Vegan whipping cream: You can use any type (coconut, soy, oat), just make sure it's designed for whipping and not a single cream.
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