Epic Vegan Sweet Potato Pie

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Slice of sweet potato pie on a plate topped with coconut whipped cream

Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and perfectly sweet and spiced!

Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Just 9 ingredients stand in your way. Preheat your ovens, it’s pie time!

Roasted sweet potatoes, spices, cashews, cornstarch, maple syrup, and pie crust

Origin of Sweet Potato Pie

Sweet potato pie is a popular dessert during the holiday season, especially in the Southern United States, where it originated in the African-American community.

It’s commonly made with mashed sweet potatoes, evaporated milk, sugar, spices, and eggs. The ratio of some of these ingredients is what determines whether the pie is more light or denser in texture.

Our inspired version skips the milk and eggs and is naturally sweetened but still light and fluffy like the real deal!

How to Make Vegan Sweet Potato Pie

This EPIC vegan sweet potato pie begins with roasted sweet potatoes. Roasting instead of steaming or boiling brings out their natural sweetness and adds caramelization, yielding a pie with rich sweet potato flavor.

Using a fork to mash roasted sweet potato in a bowl

The roasted sweet potatoes take a whirl in a high-speed blender with the remaining filling ingredients: maple syrup, cashews, cornstarch, vanilla, cinnamon, nutmeg, salt, and water.

Blender with sweet potato purée, cashews, spices, and maple syrup

The result is a creamy, luxurious, perfectly sweet filling that goes into a par-baked pie crust. We like using our homemade gluten-free pie crust, but you can use any crust you like (including store-bought)!

Pouring sweet potato pie filling from a blender into a par-baked pie crust

The final steps are to bake and let cool (definitely the hardest part!).

Slicing a vegan gluten-free sweet potato pie

We hope you LOVE this vegan sweet potato pie! It’s:

Perfectly spiced
Sweet but not overly sweet
& Just like the real deal!

It’s best served cold with a scoop of dairy-free whipped cream with family and friends gathered around the table.

More Vegan Thanksgiving Desserts

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Slice of vegan gluten-free sweet potato pie with a bite removed

Epic Vegan Sweet Potato Pie

Rich, creamy, undetectably vegan sweet potato pie! A crowd-pleasing Thanksgiving dessert that's naturally sweetened, optionally gluten-free, and made with just 9 ingredients.
Author Minimalist Baker
Slice of vegan gluten-free sweet potato pie topped with coconut whipped cream
5 from 4 votes
Prep Time 4 hours
Cook Time 1 hour 35 minutes
Total Time 5 hours 35 minutes
Servings 10 (Slices)
Course Dessert
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1 (9-inch) vegan pie crust (store-bought or homemade // gluten-free as needed)
  • 1 ¾ cups roasted sweet potato purée (2 medium sweet potatoes (~2/3 lb or 300 g each) yield ~1 ¾ cups or 425 g sweet potato purée)
  • 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

FOR SERVING optional


  • ROAST SWEET POTATOES: To make sweet potato purée, halve the sweet potatoes lengthwise and place cut side down on a parchment-lined baking sheet. Bake at 375 F (190 C) for ~40-45 minutes or until very tender to the touch (up to ~1 hour if your sweet potatoes are on the larger side). After baking, move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
  • SOAK CASHEWS: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak for 15-20 minutes, then drain and set aside.
  • PIE CRUST: If making a homemade pie crust, prepare it while the cashews soak and par-bake if indicated in the pie crust recipe (or the pie crust package if using store-bought). We used our homemade gluten-free pie crust and par-baked for 20 minutes.
  • Before proceeding with the filling, double check that your oven is preheated to 375 F (190 C).
  • Place the mashed sweet potatoes into a high-speed blender with the water, maple syrup, soaked and drained cashews, cornstarch, vanilla extract, cinnamon, nutmeg, and sea salt. Blend on high until smooth and creamy.
  • Pour the filling into your prepared crust and smooth the top with a rubber spatula (if desired). Bake at 375 F (190 C) for 10 minutes. Once the 10 minutes is up, reduce the oven temperature to 325 F (162 C) and bake for 45-50 minutes until the center is just slightly jiggly. The center should be more solid than liquid with a structured jiggle instead of one that looks more liquidy. Remove from the oven and let cool at room temperature for 30 minutes before cooling it completely in the refrigerator for about 3 hours.
  • Serve cold topped with dairy-free whipped cream (coconut or cashew). Store leftovers in the refrigerator lightly covered for up to 4-5 days or in the freezer for 1 month (or longer).



*We tested with canned sweet potato purée and DO NOT recommend it. The flavor is acidic and it doesn’t set up properly.
*If you prefer only mildly sweet desserts, you can reduce the maple syrup to 1/2-2/3 cup, but we found 3/4 cup to be the perfect balance between being indulgent and becoming overly sweet.
*If nut-free, you could try replacing the water and cashews with a thick dairy-free milk, but we haven’t tested it this way and can’t guarantee the result.
*We tested with arrowroot starch in place of cornstarch and strongly preferred cornstarch. If you want to use arrowroot starch, use 1 ½ Tablespoons, but know the texture will be different. It’s a bit pudding-like and slightly gluey.
*Loosely adapted from our super talented friend Joy the Baker.
*Nutrition information is a rough estimate calculated with our homemade vegan + gluten-free pie crust and without optional ingredients.

Nutrition (1 of 10 servings)

Serving: 1 slice Calories: 288 Carbohydrates: 46.9 g Protein: 2.5 g Fat: 9.9 g Saturated Fat: 6.8 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 186 mg Potassium: 226 mg Fiber: 2.1 g Sugar: 18.3 g Vitamin A: 1148 IU Vitamin C: 2.3 mg Calcium: 46 mg Iron: 0.9 mg

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Reader Interactions

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My Rating:

  1. Risa Gluskin says

    This is a fantastic recipe! I made it a few weeks ago and am about to make it again for Christmas. I love that all it takes fluff it up is soaked cashews and some cornstarch. Thanks.

  2. LaTanya says

    I love ❤️ love ❤️ love your recipes & this one was amazing as well. It was a major hit with my family. This is the recipe I will be making in the future. I love all your simple recipes, thanks so much.

  3. Stephanie says

    Followed the recipe exactly using a date-pecan-oat crust. Even though the pie didn’t set up well, its flavor was delicious! Everyone wanted seconds of the pumpkin pudding :) Next time I might try covering the pies and not lowering the heat. Love all your recipes!

  4. Candice says

    I’d like to incorporate your date and walnut pie crust from the No-Bake Vegan Chai Cheesecake into this recipe. Given that the pie crust is designed for a no-bake dessert, can I use it for this particular recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, we haven’t tested with eggs, but think if you take out the cornstarch, you could use 2-3 eggs and maybe remove 1/3 of the water? Not positive though. Let us know if you try it!

  5. Jane says

    I would love to try this for Thanksgiving! Would I be able to use this filling for your Creamy Pumpkin Pie Bars with the almond-oat crust? That’s my usual go-to for Thanksgiving and I love the crust and ease of it, but would love to try it with this filling. Thanks!

  6. Jenny says

    Hi! So excited to see this recipe! Is there any chance you tried this with brown sugar? My favorite (not veganized) sweet potato pie recipe calls for brown sugar, and I’m wondering if it would work here (and maybe become my new fav recipe) ;). Let me know what you think!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenny, we’re excited for you to try the recipe! We haven’t tested with brown sugar, but we think it should work. Let us know if you try it!

  7. RG says

    So excited to try this. Grew up with sweet potato pie and have been mourning its absence. Cannot have cornstarch. Read the notes about arrowroot. Are there any other substitutions you can suggest?