Posted in Desserts, International vegan cuisine, Potatoes, Vegan

The Easiest Vegan Sweet Potato Pie EVER!

Although Thanksgiving in the United States has come and gone, the season for sweet potato pie is still upon us and I, for one, think that as long as you can find sweet potatoes then you have time/room for pie!

And when it comes to making vegan desserts, I know that sometimes all the substitutions can make vegan baking a daunting task but this vegan sweet potato recipe is easy and delicious. And the best part? No pie crust!

If you’re in the market for a quick and easy vegan pie, keep reading.

Let’s start with the vegan pie crust because, and I can admit this because we’re all friends here, it is my vegan baking weakness. The first problem is that here in Romania I have a hard time finding actual vegan butter, it’s just margarine which has too much water to make a good vegan pie crust. The second problem is that I have yet to make a vegan pie crust with coconut oil that didn’t just go limp and lifeless.

So what did I use? Easy, vegan biscuits, which are pretty much like graham crackers but…not. Anyway I popped the biscuits in the food processer with a pinch of cinnamon and NO sugar because they are pretty sweet (think Le Petit-Beurre biscuits, only vegan), and ran it until they were tiny crumbles. Then I added a blend of melted coconut oil and butter to form the crust.

The best part? You don’t have to cook it ahead of time since vegan sweet potato pie requires a pretty lengthy cook time. See how easy that is?

And now on to the sweet potato pie filling!

What you’ll need:
Sweet potato – 432g
Vegan biscuits – 123g
Becel vegan – 15g
Coconut oil, melted – 20g
Brown sugar – 120g
Corn starch – 20g
Ground cinnamon – 5g
Ground ginger – 5g
Coconut milk (for cooking) – 122g

Once the sweet potatoes have been boiled or baked, whatever you prefer, put them and the rest of non-biscuit ingredients into a food processor or blender. Run until smooth.

Pour on top of the vegan crumble crust and smooth. Bake for 40 to 50 minutes on 350F/175C. Let cool for about 2 hours and then get your yum-yum ON!

You can also add vegan whipped cream or whipped aquafaba, or better yet a nice scoop of vegan ice cream to make this vegan dessert complete.



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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