Vegan Sweet Potato Pie

"We grew a wonderful crop of sweet potatoes this year. So I though, there is a pie in here somewhere! I found a couple of recipes on the net for Sweet Potato Pie but didn't really like the ingredients of either, so decided to tweak them and make one pie to suit my tastes. I used my Easy Vegan Spelt Pie Crust in this pie. Always make sure your sweet potatoes are cooked before using them in a pie. You could even prepare the filling the day before if you like. It's up to you how you want to cook your sweet potatoes. I'm going to bake mine because I feel boiling will introduce too much water into the sweet potatoes. I didn't include the cooking time for the potatoes in this receipe. Here's a link that hows a few different ways to cook the potatoes: I used 2 lbs. of potatoes. Once they were cooked and peeled they were closer to the 1 3/4 lbs. needed for the pie."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 10mins




  • Prepare the pie crust. If you use my Easy Vegan Spelt Pie Crust you will only need 1/2 of the recipe as this recipe makes 2-9 inch pie shells.
  • I made only one and had left over crust to decorate the top with maple leaves. But you can do whatever you want.
  • Once you get the crust in the pie pan prick it all over with a fork then refrigerate it until you are ready to fill it. Save the scraps and put them in a sealed plastic bag in the fridge if you're going to use them to decorate the top of the pie.
  • Cook the sweet potatoes until soft. If you bake them make sure you peel them before you put them in the food processor until smooth. Add the rest of the ingredients and process again to incorporate.
  • Get the pie crust and fill it.
  • Bake the pie at 375'F for 40-45 minutes. You might want to put a metal pie rim protector on the pie if you notice it's getting too brown around the edges. I always do that.
  • The filling should firm when done.
  • Cool the pie before you serve it.
  • Serve with whipped topping if you like.
  • Bon Appetit!

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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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