Easy Vegan Sweet Potato Pie Recipe

Quick and easy homemade vegan sweet potato pie
Quick and easy homemade vegan sweet potato pie Photo by flickr user Hana
  • 100 mins
  • Prep: 10 mins,
  • Cook: 90 mins
  • Yield: 1 pie; serves 8
Ratings

This easy vegan sweet potato pie recipe uses a pre-made crust so it's very quick and easy to make. You can have it in the oven in ten minutes flat, or even five if you're really quick! Plus (like many quick and easy vegan pie recipes), because this recipe uses tofu to carry the sweet potato flavor, you're getting a healthy boost of soy protein too. It's the perfect vegan dessert for vegetarians and vegans!

There's certainly more ways to make a vegan sweet potato pie, but for the quickest and simplest way, stick with this recipe: all you have to do is stick a few ingredients in the blender, including canned sweet potatoes, spices and some tofu to tie it all together, blend it up and then pour it into a prepared pie crust and stick it in the oven and you're good to go! Pick up a prepared pie crust (Mrs. Smith frozen pie crusts are actually vegan, and Whole Foods sells a vegan pre-made pie crust, for example; most other natural foods groceries will carry at least one brand). 

Or, if you prefer to make your own homemade vegan pie crust, this easy vegan pie crust recipe is the most simple and basic one you'll fine and goes well with this dairy-free sweet potato pie. 

If you're new to cooking and baking with tofu, you might also want to see this article: What's the difference between silken and regular tofu?

What You'll Need

  • 1 14-oz container soft (silken) tofu
  • 1 14-oz container firm or extra-firm tofu
  • 1 24-oz can sweet potatoes in syrup
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 1/2 cup sugar
  • 1 pre-made or store-bought pie crust

How to Make It

  1. First, preheat the oven to 350 degrees and thaw your prepared pie crust if it's frozen and needs to thaw. 
  2. Next, drain most of the liquid from the sweet potatoes in syrup, reserving about two tablespoons of the liquid to use.
  3. Place the silken tofu, extra firm tofu, the sweet potatoes and the reserved liquid in a blender or a food processor and process until smooth, creamy and free of lumps. Add the cinnamon, ginger, nutmeg, salt, vanilla extract and the sugar and process again (you'll probably need to stop and scrape the sides down a couple times in order to get everything fully incorporated). 
  1. Once the batter is fully smooth, feel free to give it a quick taste, then adjust the spices to taste. Pour into the pie shell and bake for 1 1/2 hours, or until toothpick inserted in the center comes out clean.

This vegan sweet potato pie recipe is reprinted with permission from The Compassionate Cook Cookbook.