Vegan Sweet Potato Pie Recipe
Smooth sweet potato filling kissed with maple, cinnamon, and cloves, nestled in a brown sugar graham cracker that could bring the spirit of autumn to tears.
Servings: 10 Servings
Calories: 449kcal
Cost: $15
Ingredients
For the Filling:
- 2 lbs. sweet potatoes peeled (about 4 medium sized)
- ½ cup vegan butter room temperature
- ⅔ cups brown sugar
- ¾ cup maple syrup
- 1 cup vegan cream cheese room temperature
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon cardamom
- ⅓ cup cornstarch or arrowroot
- ¾ teaspoon salt
For The Crust:
- 3 cups ground vegan graham crackers
- 6 tablespoons vegan butter
- ¼ cup brown sugar
- 2 tablespoons unsweetened plant-based milk
Optional Stuff for Serving:
- Vegan vanilla ice cream
- Vegan whipped cream
- Candied pecans
- Cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish.
- Place the graham cracker crumbs, brown sugar, and melted butter in a food processor. Mix until the crumbs are evenly moistened into a smooth dough.
- Press the mixture firmly into the bottom and up the sides of the pie dish, forming an even layer. Place the pie pan into the refrigerator to chill while you assemble the filling. Cut the fresh sweet potatoes into large chunks and place them in a saucepan. Cover with water and bring to a boil over medium-high heat. Reduce to medium heat and cook for 10-12 minutes, or until fork tender. Drain thoroughly and transfer to a large mixing bowl.
- Place the sweet potatoes into a food processor along with the butter, brown sugar, maple syrup, cream cheese, molasses, vanilla extract, cinnamon, nutmeg, cloves, cardamom, cornstarch, and salt. Mix for 2 minutes until completely smooth.
- Pour the filling into the prepared crust, spreading it evenly with an offset spatula. Bake for 45–50 minutes, or until the center is set and the edges appear firm.
- Remove from the oven and allow the pie to cool to room temperature, then refrigerate for at least 3 hours before serving.
- Serve chilled or at room temperature with vegan whipped cream or ice cream. Garnish with candied pecans and a light dusting of cinnamon if desired.
Notes
🥧 Foil Me Once, Shame on You
If those crust edges start tanning too fast, wrap the rim with aluminum foil or slap on a pie shield for best results. You want it golden brown, not a freakin’ charcoal.
🌀 Spice Girls
The cinnamon, nutmeg, cardamom, and salt should be balanced according to your taste. If you want things more pronounced, it will take me too long to crawl out of your crawl space where I watch you cook to stop you from tweaking this as you like.
Nutrition
Calories: 449kcal | Carbohydrates: 63g | Protein: 3g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 446mg | Potassium: 428mg | Fiber: 5g | Sugar: 40g | Vitamin A: 12878IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg