Vegan Sweet Potato Pie (Gluten-Free) - Rhian's Recipes (2024)

This Vegan Sweet Potato Pie issuper creamy, warmly spiced, and has aflaky, crispy crust. It's also gluten-free and refined sugar free, and there's no rolling pin or floured surface needed, no pre-baking required, and no need to chill the pastry. It makes an excellent alternative to Pumpkin Pie for a Thanksgiving dessert!

I've made a no-bake chocolate pie using sweet potatoes before, so I was keen to try out a baked sweet potato pie too!

How to make this recipe

Scroll down to the bottom ofthis post for the fullrecipe.

• Peel the sweet potatoes and cut into thin slices.
• Place in a pan, cover with water and turn on the heat.
• Bring to the boil then turn down the heat and cook for around 15 minutes until soft enough to gently pierce with a fork.

• Drain the sweet potatoes and place in a food processor.

• Whizz until completely smooth.

Tip: You may need to mix it around a few times.

• Place the puréed sweet potatoes in a pan with all the other ingredients for the filling (you can use the same pan as the one you used to cook the sweet potatoes).

Tip: Use ameasuring jugto measure out the plant-based milk.

• Stir well, ensuring that the cornflour (cornstarch) has dissolved completely.
• Once the mixture is mixed well, cook on a medium heat, stirring regularly, until thickened and gently bubbling - you might want to use aballoon whiskto make this easier, though a spoon and some elbow grease should do the trick.

Tip: Depending on the consistency and texture of your puréed sweet potatoes, they may not properly mix into your milk - if this is the case you can transfer the mixture back into the food processor to blend it until completely smooth.

• Leave the filling to cool slightly before pouring into the pastry.
• Combine all ingredients for the pastry dough in a glass mixing bowl.

Tip: Add the water a few tablespoons at a time so that you don’t add too much!

• Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish.

• You can use a fork or your fingers to create a pretty pattern around the edge if you like.

• Pour the filling into the pie crust just before putting in the oven - otherwise the dough might 'melt'.

• Bake in the oven for around 40 minutes, until the pastry crust is firm to the touch and golden brown.

• Leave to cool completely before cutting, ideally putting the pie in the fridge for a couple of hours, to allow the filling to set properly.

Substitutions you can make

• You can use any type of plant-based milk: I used cashew milk which gives the creamiest texture, butalmond milk, oat milk, soy milk, rice milk etc all work.
• You can use regular orange sweet potatoes, white sweet potatoes or purple sweet potatoes.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the gluten-free flourin the pastry crust with rice flour.
• You can replace the gluten-free flour with plain flour if you’re not gluten-free.
• The cornflour (cornstarch) can be replaced with arrowroot.

How long does this Sweet Potato Pie keep for?

This Sweet Potato Pie does taste best when fresh, but keeps covered in the fridge for up to a few days.

More vegan pie recipes

• Pecan Pie
• Cherry Pie
• Apple Pie
• No-Bake Pumpkin Pie
• Lemon Pie
• Coconut Cream Pie
• Pumpkin Pie
• Blueberry Pie
• Apple Galette
• Pumpkin Pie Bars
• Apple Pie Bars
• Lemon Tart
• Pecan Pie Bars

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make this recipe

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