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Epic Vegan Sweet Potato Pie Recipe

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4.3 from 5 reviews

This Epic Vegan Sweet Potato Pie is a creamy, dairy-free dessert perfect for fall and holiday celebrations. Made with roasted sweet potatoes, soaked cashews, and natural sweeteners, this pie combines comforting spices like cinnamon and nutmeg with a flaky vegan pie crust. It is baked to perfection and served chilled with a topping of dairy-free whipped cream, creating a rich, smooth texture without any eggs or dairy.

Ingredients

Crust

  • 1 (9-inch) vegan pie crust

Filling

  • 1 ¾ cups roasted sweet potato purée (from about 2 medium sweet potatoes, ~2/3 lb or 300 g each)
  • 1 cup water (plus more for soaking cashews)
  • 3/4 cup maple syrup
  • 1/4 cup raw cashews
  • 2 Tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt

Topping

  • Dairy-free whipped cream (coconut or cashew-based)

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 375°F (190°C). Halve the sweet potatoes lengthwise and place them cut side down on a parchment-lined baking sheet. Roast for 40-45 minutes or until very tender (up to 1 hour for larger potatoes). After baking, move the potatoes to one side of the pan and cover with parchment paper to steam for 5 minutes. Peel the skins away and mash the flesh in a bowl or food processor. Set aside.
  2. Soak Cashews: Place raw cashews in a heatproof bowl and cover with hot water, ensuring the water level is 1-2 inches above the nuts. Let soak for 15-20 minutes, then drain and set aside.
  3. Prepare Pie Crust: While the cashews are soaking, prepare your vegan pie crust. If using homemade, par-bake it according to your recipe instructions or package directions, typically 20 minutes at 375°F (190°C). If using store-bought, follow package directions for par-baking.
  4. Preheat Oven: Confirm the oven is preheated to 375°F (190°C) before making the filling.
  5. Make Filling: In a high-speed blender, combine the mashed sweet potatoes, water, maple syrup, soaked and drained cashews, cornstarch, vanilla extract, cinnamon, nutmeg, and sea salt. Blend on high until the mixture is very smooth and creamy.
  6. Assemble and Bake: Pour the blended filling into the prepared pie crust, smoothing the top with a rubber spatula if desired. Bake at 375°F (190°C) for 10 minutes. Then reduce the oven temperature to 325°F (162°C) and continue baking for 45-50 minutes, or until the center is just slightly jiggly but set with a structured jiggle. Remove from oven and let cool at room temperature for 30 minutes.
  7. Chill and Serve: After cooling, refrigerate the pie for about 3 hours to fully set. Serve chilled topped with dairy-free whipped cream. Store leftovers lightly covered in the refrigerator for 4-5 days or freeze for up to 1 month.

Notes

  • Using a high-speed blender ensures a smoother, creamier filling texture by fully pureeing the soaked cashews and sweet potato.
  • Adjust the baking time if your oven runs hot or if using larger sweet potatoes, as the filling's doneness depends on that delicate jiggle texture.
  • You can substitute maple syrup with agave or another liquid sweetener if preferred.
  • Make sure to soak cashews in hot water to soften them for smoother blending; cold water soaking will require longer soaking times.
  • For best results, let the pie chill thoroughly before serving to allow the filling to firm up properly.
  • Store leftovers in a sealed container to prevent the pie from absorbing fridge odors.

Find it online: https://cozyplatter.com/epic-vegan-sweet-potato-pie-recipe/