If you love pumpkin pie, get excited about this tasty vegan sweet potato pie! It is far from traditional and uses silken tofu to create an incredibly silky smooth filling that just melts in your mouth.
All that in a delicious buttery and flaky pie crust. It's made even better when topped with torched eggless Italian meringue (aka. marshmallow fluff!).
🔪 What To Expect From This Recipe
- Medium difficulty rating. There is a bit of effort involved between the different elements of this sweet potato pie, but it's so worth it! If you want to try an easier pie, I'd recommend this sweet potato pie with graham cracker crust by Make It Dairy Free.
- Ultra smooth filling. The ingredients are blitzed in the blender until creamy, this is key to getting a nice smooth finish without any lumps, whatsoever.
- Perfect for fall. The warming cinnamon and nutmeg spices and sweet potato flavor make it ideal for fall and winter. But, it can be enjoyed all year round!
- Great for special occasions. You can make it in advance, ideal for gatherings around the holidays like Thanksgiving, Christmas, or just when you want to use up cooked sweet potatoes!
📝 Ingredients Needed
Here's everything you need to make this vegan sweet potato pie recipe from scratch:
Notes about the ingredients
- Sweet potatoes. Garnet or Jewel work best, for their bright orange color! You could go all out and try purple sweet potatoes if you have them to hand.
- Silken tofu (soft or firm). If you can't find silken tofu, you can leave it out! I've tested the recipe without tofu and it's still delicious.
- Vegan butter. This adds richness to the filling, as well as a divine buttery flavor. If you're using vegan salted butter, you can skip the additional sea salt in the recipe. Salt brings out the flavor of the sweet potatoes and balances the sweetness of the pie.
- Sugar. For the tastiest sweet potato pie filling use a combination of granulated sugar and soft brown sugar. The white sugar provides structure, while brown sugar adds a caramelized flavor.
- Warming spices. Ground cinnamon and a little ground nutmeg add festive flavor, perfect for fall and winter.
- A batch of homemade pie crust. Conveniently, it can be made in advance if you want to prepare ahead a little.
🥣 How To Make Sweet Potato Pie Vegan
Find the full list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Making the flaky vegan pie crust
(1) Prepare a batch of vegan pie pastry and blind-bake it until lightly golden brown. This step is crucial in order to avoid a soggy crust!
How to make eggless sweet potato pie filling
If you've been following my Instagram stories, you already know how many trials it took to make the perfect sweet potato pie filling without dairy or eggs.
I tested 6 different combinations of ingredients, from adding coconut cream, using brown sugar, swapping the sugar for maple syrup, and playing around with different vegan egg replacers.
Here's how to make the best filling, in my opinion!
(2) Cook and peel the sweet potatoes. Then blend them in a high-speed blender along with the soy milk, and silken tofu. Followed by the remaining ingredients (vegan butter, cornstarch, vanilla extract, spices, and salt).
(3) Transfer the filling to the par-baked pastry crust.
(4) Make a pie crust shield (foil tent), as demonstrated on Spruce Eats.
(5) Bake until the pastry is golden brown, and the filling is set with a slight jiggle to it.
How to decorate sweet potato pie
(6) Whip up a batch of meringue and dollop it on top of the sweet potato pie using a spatula or large spoon. Finish it off by toasting the meringue with a blow torch.
To keep things really simple, could also go for an easy vegan whipped cream topping with an extra sprinkle of cinnamon on top!
👩🍳 Recipe Success Tips
- Blind bake the pie crust until lightly golden.
- Use a high-speed blender or immersion blender for the filling if possible. I tried it with a good food processor, and the level of smoothness just didn't compare.
- Don't skip the foil tent. This will prevent the pastry from browning too quickly and cooking before the pie filling is done.
- To make a smaller sweet potato pie, use a 9" or 9.5" pie dish. Cut the pie crust recipe down to ¾, and reduce the filling to ⅘ of the original recipe. Keep an eye on the oven for the last 5-10 minutes as both the pastry and filling may need about 5-10 minutes less baking time.
💬 Frequently Asked Questions
You can leave this pie out at room temp for up to 4 hours.
If you're not eating it the same day, place it in an airtight container or cover it with foil and refrigerate it for up to 3-4 days.
Blind-baking the crust until lightly golden is key here. If you don't par-bake, or under-bake it before adding the filling, you run into the risk of the crust being raw at the bottom.
The pastry will be golden brown when you lift away the foil tent.
The center of the pie will be firm to the touch with a little give to it, aka. it should have a bit of jiggle.
The pie will continue to cook from the heat contained in it after you remove it from the oven.
If you can't find silken tofu, you can simply omit it. The filling won't have as creamy of consistency, but it's still delicious!
If on the other hand, you're concerned about tasting the tofu though, trust me, you won't detect it in the baked pie!
Yes, you can freeze it in an airtight container but only WITHOUT the meringue topping.
Defrost it in the fridge overnight, blot off any moisture on the surface of the pie with some paper towels, and top with meringue before serving.
🥧 More Vegan Pies
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- 1 batch vegan pie crust
- 600 g (21 oz) sweet potatoes
- 125 ml (½ cup) soy milk, or other non-dairy milk
- 125 g (½ cup) silken tofu, soft or firm
- 125 g (4.4 oz) vegan butter, *see notes
- 100 g (½ cup) granulated sugar, *see notes
- 100 g (½ cup) soft brown sugar
- 5 tablespoons cornstarch (cornflour)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 1 batch vegan italian meringue, optional, for topping
- Make the pie crust: Prepare the pie crust recipe through to step 3, and shape it into 1 large disc. Wrap the pastry disc in plastic wrap and place it in the fridge to chill for at least an hour.
- Preheat your oven to 210°C (410°F). Remove the dough from the fridge and allow it to sit at room temperature for 5 minutes before rolling it out. On a lightly floured surface, roll out the dough to a circumference wider than your pie dish. Carefully lift the pastry into the tart tin using your rolling pin.
- Very lightly grease the base and sides of a 10.5" (26cm) pie dish with a little oil or vegan butter. Gently press the dough into the base and sides of the tin, being careful not to stretch it. Use scissors to trim off the excess pastry around the edges of the pan. To crimp the edges of the dough using the pinch method as shown in this video. You can also crimp the edges using a fork. Pierce several holes into the base of the pastry using a fork.
- Blind bake the crust: Take a sheet of parchment paper and cut it into a circle slightly larger than the pie. Rest it on top of the pastry and fill the base with baking beads (or dried beans, rice, or lentils). Blind bake in the oven for 20 minutes. Remove the baking beads/dried beans, turn down the oven temperature to 175°C (347°F) and bake for another 15-20 minutes, until the pastry is lightly golden. Place the pie dish on a cooling rack and cool to room temperature.
- Make the filling: Cook the sweet potatoes in boiling salted water for 25-30 minutes, until tender. Transfer the potatoes to a colander and run the cold tap over them. Once cool enough to touch, carefully remove the skins.
- To a high-speed blender, add the cooked sweet potatoes, soy milk, and silken tofu and blend until smooth. Add in the butter, granulated and brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and salt, and blend again until completely smooth and creamy. Pour the filling into the par-baked pie crust.
- Create a pie crust shield (foil tent): To prevent the pastry from baking too fast. Take a sheet of foil that's as long as the circumference of the dish and fold it in half. Carefully place it around the pie dish so that you can turn it in to cover the visible pastry. (image in blog post)
- Bake at 175°C (347°F) for another 45-55 minutes, until the pastry has browned and the top of the pie has set with a little jiggle.
- Allow the pie to cool to room temperature for at least an hour. Meanwhile, prepare the topping.
- Make the topping: Make a batch of Italian meringue, and use a spatula to scoop it on top of the pie once it has cooled completely.
- Store covered or in an airtight container and refrigerate for up to 3-4 days.
- Vegan butter: Take this out of the fridge to sit at room temperature for 30 mins to 1 hour. Make sure you use vegan block butter NOT spreadable butter from a tub. I use flora plant butter which is nut-free, coconut-free, and gluten-free.
- Some sugar in the US is not vegan, if in doubt use organic sugar.
- If you can't find silken tofu, you can simply omit it. The filling won't be as creamy.
- If using a 9" or 9.5" pie dish, cut the pie crust recipe down to ¾, and reduce the filling to ⅘ of the original recipe. Keep an eye on the oven for the last 5-10 minutes as both the pastry and filling may need about 5-10 minutes less baking time.
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