Vegan purple sweet potato pie with a creamy, dairy-free filling and flaky crust. A stunning plant-based dessert.
🧾 Ingredients
Crust
- 1 vegan pie crust (store-bought or homemade)
Filling
- 2 cups cooked purple sweet potato, mashed
- ¾ cup full-fat coconut milk
- ½ cup maple syrup
- 2 tbsp cornstarch or arrowroot powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
👩🍳 Instructions
1️⃣ First, preheat the oven to 350°F (175°C) and place the pie crust into a pie dish.
2️⃣ Next, cook the purple sweet potatoes until fork-tender, then mash until smooth.
3️⃣ Then, add coconut milk, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, and salt to the mashed potatoes. Blend until creamy.
4️⃣ After that, pour the filling into the prepared pie crust and smooth the top.
5️⃣ Meanwhile, place the pie on the center rack of the oven.
6️⃣ Then, bake for 45–50 minutes until the center is set.
7️⃣ Afterward, remove the pie from the oven and cool completely.
8️⃣ Finally, chill for at least 2 hours before slicing and serving.
💡 Tips & Variations
- For extra smooth filling, use a blender or food processor.
- Alternatively, swap coconut milk with cashew cream.
- For less sweetness, reduce maple syrup slightly.
- For spice variation, add ginger or cardamom.
- Additionally, top with coconut whipped cream.
🌟 Benefits of Vegan Purple Sweet Potato Pie
First, purple sweet potatoes are rich in antioxidants.
Additionally, they provide fiber for digestive health.
Moreover, this pie is naturally dairy-free and egg-free.
Furthermore, coconut milk adds healthy fats.
In addition, natural sweeteners reduce refined sugar intake.
Finally, it’s a colorful, plant-based dessert option.
📊 Nutrition Facts (Per Slice – Approximate)
- Calories: 310
- Protein: 4g
- Carbohydrates: 42g
- Fiber: 5g
- Fat: 14g
- Saturated Fat: 9g
- Sugar: 18g
- Sodium: 210mg
🧒 Kid-Friendly Version
To make this pie kid-friendly, reduce the spices and add extra vanilla. Serve with dairy-free whipped topping and fun sprinkles. Cut slices smaller for easy eating.
