Vegan Sweet Potato Pie

This vegan sweet potato pie is simply wonderful. It’s very close to a pumpkin pie. This is perfect for when you have some extra sweet potatoes on hand and want something a little different to pumpkin pie.

How to make Vegan Sweet Potato Pie

Ingredients

Vegan Sweet Potato Pie Filling

• 2 serving vegan pie crust or gluten free vegan pie crust (see recipe)
• 3 cups mashed sweet potatoes, from home-baked sweet potato
• 1 cup mashed butternut squash, from home-baked butternut squash
• 1/2 cup packed light brown sugar
• 1/2 cup cane sugar
• 1/2 tsp salt
• 3/8 teaspoon ground cloves
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg, freshly ground if possible
• 1 tsp pure vanilla extract
• 1 cup plain unsweetened soy milk, or another plant-milk, such as oat or almond milk
• 4 tbsp arrowroot powder, or cornstarch

Directions

1. Preheat oven to 350°F. Place the potato filling ingredients (the mashed sweet potato and butternut squash, sugars, and seasoning, through the milk and arrowroot powder) into a blender or food processor and blend until smooth and creamy.
2. Divide the filling between the two prepared crusts. Spread out each filling until smooth.
3. Bake the pies for 50 minutes, or until the center of the pie has set and doesn’t jiggle when moved.
4. Remove the pies from the oven and place on a wire cooling rack. Let them cool for at least 30 minutes, then chill in the fridge for a few hours or overnight until completely chilled and set. Serve chilled or at room temperature.

Make Ahead, Storing and Freezing

• This is the perfect pie to make in advance as it’s even better the next day. So if you need to make it the day before and let it sit in the fridge overnight (covered) then that is ideal.
• Leftovers will keep in the fridge (covered) for 5-7 days.
• It is also freezer friendly! You can freeze the whole baked pie and then let it thaw in the fridge overnight and serve as usual.