When you need the perfect fall dessert, go a step beyond with purple sweet potato pie. This vegan sweet potato pie boasts a stunning hue while being full of luscious flavors. Vegan purple sweet potato pie is the ideal option when you have a variety of guests, and every single one of them, vegan or not, will absolutely clamor for more!
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Table of Contents
Why You’ll Love This Recipe
- Flavorful: Purple sweet potatoes offer a moist and delicious flavor and texture for everyone to enjoy.
- Vibrant: With vegan purple sweet potato pie, you get a vibrant color that stands out on your dessert table.
- Nostalgic: Sweet potato pie is a timeless American classic, and it’s a treasure that will take you back to simpler times.
Nutrition For Mental Health
Purple sweet potatoes are loaded with antioxidants, copper, manganese, potassium, as well as vitamins B5, B6, A, C, and niacin. A study of the Japanese working population found that low levels of manganese, zinc, and copper are associated with anxiety and depression symptoms.
Ingredients + Substitutions
Struggling to make a swap or change? Here’s what you can do for this eggless sweet potato pie.
- Sweet potatoes: I used purple sweet potatoes for this recipe, but it will be just as tasty if you use more traditional orange sweet potatoes.
- Milk: I use almond milk in this recipe, but you can swap that with your favorite dairy-free milk, like soy milk, cashew milk, or oat milk.
- Arrowroot powder: If you don’t have arrowroot powder on hand, you can use cornstarch, potato starch, or tapioca starch.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Purple Sweet Potato Pie
Vegan purple sweet potato pie only looks complicated. Come see how simple it is to make for your holiday spread!
- Preheat oven to 350°F. Prepare half of a vegan pie crust (or use a store-bought pie crust option). Oil a 9″ pie pan, lay pie crust over top, and gently form.
- Add cubed sweet potatoes to a small saucepan and cover with water. Bring to a boil and simmer for 12-15 minutes, until fork-tender.
- Drain potatoes and transfer to your blender or food processor. Add remaining ingredients and blend until smooth (about 30 seconds).
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- Pour into uncooked pie crust and smooth the top if needed. Bake for 55-60 minutes, until the center is just slightly jiggly. If the crust begins to brown too much, then wrap the crust in aluminum foil or use a pie shield.
- Let cool at room temperature, then refrigerate for 2-4 hours (or overnight) to firm up.
- Serve with vegan whipped cream!
Servings Ideas
Vegan sweet potato pie is a fantastic option for your holiday dinner menu. You can make a full Thanksgiving or Christmas menu, including my vegan quinoa stuffing, mini pot pies, or choose between my green bean cranberry dish and easy canned green beans. Don’t forget a refreshing beverage that can be enjoyed by all ages, like my pomegranate water or pomegranate limeade. Want more desserts to round out the table? My vegan apple pie will give your guests even more to enjoy!
Storage Tips
My eggless sweet potato pie will keep for up to 5 days in the fridge, though, as it’s really indulgent, you may want to store it in the freezer to ensure none of it goes to waste. When wrapped well, you can keep it frozen for up to 3 months.
FAQ
In my recipe, I use arrowroot powder; however, you can substitute cornstarch if you don’t have arrowroot powder. It helps bind everything together to get that perfect texture.
When sweet potato pie is made the traditional way, it is not a vegan-friendly dessert. Fortunately, I’ve created this recipe for purple sweet potato pie that is fully vegan, allowing everyone to be able to enjoy it.
In traditional versions, the eggs are what hold this pie together. In my vegan sweet potato pie, I use arrowroot powder to help bind it and create that delightful texture.
More Vegan Sweet Potato Recipes
If you tried this Vegan Sweet Potato Pie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Sweet Potato Pie
Ingredients
- 1 Vegan Pie Crust, can use store-bought instead
- 1 lb sweet potatoes, (2 large sweet potatoes), washed, peeled + cubed
- 1/2 cup unsweetened almond milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt, to taste
- pinch of cardamom
- 1/4 cup arrowroot powder*
Instructions
- Preheat oven to 350°F. Prepare half of a vegan pie crust (or use a store-bought pie crust option). Oil a 9" pie pan, lay pie crust over top, and gently form.
- Add cubed sweet potatoes to a small saucepan and cover with water. Bring to a boil and simmer for 12-15 minutes, until fork-tender. Drain potatoes and transfer to your blender or food processor.
- Add remaining ingredients and blend until smooth (about 30 seconds).
- Pour into uncooked pie crust and smooth the top if needed. Bake for 55-60 minutes, until the center is just slightly jiggly. If the crust begins to brown too much, then wrap the crust in aluminum foil or use a pie shield.
- Let cool at room temperature, then refrigerate for 2-4 hours (or overnight) to firm up.
- Serve with vegan whipped cream!
Video
Notes
Purple sweet potatoes are loaded with antioxidants, copper, manganese, potassium, as well as vitamins B5, B6, A, C, and niacin. A study of the Japanese working population found that low levels of manganese, zinc, and copper are associated with anxiety and depression symptoms. Storage Tips
My eggless sweet potato pie will keep for up to 5 days in the fridge, though, as it’s really indulgent, you may want to store it in the freezer to ensure none of it goes to waste. When wrapped well, you can keep it frozen for up to 3 months.
Nutrition
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Reference
Nakamura, M., Miura, A., Nagahata, T., Shibata, Y., Okada, E., & Ojima, T. (2019). Low Zinc, Copper, and Manganese Intake is Associated with Depression and Anxiety Symptoms in the Japanese Working Population: Findings from the Eating Habit and Well-Being Study. Nutrients, 11(4), 847. https://doi.org/10.3390/nu11040847
This was so good. I love the cardamom flavor!
The cardamom is so good in this sweet potato pie!
This is so stunning! I can’t wait to make it!
Thanks so much! Hope you love it!