Love vegan holiday desserts? Try my healthy pumpkin pie, sweet potato cake, pumpkin blondies, and sweet potato brownies next. If there’s one pie that rivals my famous pecan pie, it’s my sweet potato pie. Every bite is pure heaven: mouthwatering, comforting, and sweet! I’ve given this classic holiday dessert a completely vegan makeover (thanks to my sister, who has suddenly become vegan). It’s all completely plant-based, from the buttery crust to the creamy filling to the meringue topping. Confession—I can’t even tell the difference.
Why I love this recipe
No eggs or dairy. The vegan in my recipe name probably gave it away, but this pie doesn’t need any eggs, butter, or milk whatsoever, but anyone you serve it to would never be able to tell. Incredible flavor. Why is my sweet potato pie so good? The secret’s in the filling. Made from mashed sweet potatoes, sugar, melted vegan butter, and warm spices, every bite tastes like heaven and practically melts in your mouth. Light and airy meringue. And no, we aren’t using egg whites for this. But don’t fret- it’s just as light and sweet as you’d expect. 100% homemade. Yes, friends- we are making the pie crust from scratch (and it’s so easy. I promise).
Ingredients needed
Vegan pie crust. For the most impressive dessert, make your own pie crust. Don’t be intimidated! It’s easier to make than you think, either by hand or in a food processor, using cold butter, flour, salt, and ice water. If you can find a pre-made store bought pie crust, you are welcome to use that. Sweet potatoes. Two to three medium sweet potatoes will be enough for one pie. Warm spices. Cinnamon and nutmeg are the backbone of an amazing sweet potato pie. A sprinkle of ground ginger would be nice, too. Vegan butter. Those creamy, melt-in-your-mouth bites of sweet potato pie are nothing short of decadent, and it’s all thanks to melted butter. Use a vegan butter from a block, not a spread or tub. My favorite brand is Miyokos because it melts and tastes like dairy butter. Sugar. Granulated white sugar sweetens up the filling, while superfine sugar adds structure to the meringue topping. Chickpea liquid. The magical ingredient that can replicate a meringue topping without using egg whites. You’ll need one can of chickpea liquid to cover the whole pie. Use the leftover chickpeas to make some chickpea cookie dough (seriously). Cream of tartar and salt. To hold the meringue together.
How to make a vegan sweet potato pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. The potatoes need to be cooked and mashed before you start the filling. If you want a speedy option, make either my air fryer baked sweet potatoes or microwave sweet potatoes. Scrape off the peels and mash the orange flesh with a potato masher, then set aside until it’s pie time Step 5- Make the meringue topping. Beat the aquafaba until foamy, then add the salt and cream of tartar. Once soft peaks form, gradually beat in the sugar until stiff peaks form. Fold in the vanilla. Spread the meringue on top of the chilled pie and caramelize the top with a hand-held torch. Slice and enjoy!
Arman’s recipe tips
Always chill the dough. Cold dough won’t shrink in the oven and tastes much more buttery and flaky. You’ll know the pie is baked to perfection when the filling no longer jiggles and a toothpick inserted in the middle comes out clean. Wait for the pie to cool as it will be sturdier and much easier to slice this way! I like to chill the pie in the fridge overnight and serve the next day for the best results. Be gentle with the meringue. Avoid knocking the air out of the meringue by gently folding in the vanilla extract with a silicone spatula. If you don’t have a hand-held torch, I tested browning the meringue by placing the decorated pie under the broiler for a few minutes. Just watch it very carefully so the meringue doesn’t melt!
Storage instructions
To make ahead: Save on time and stress this holiday season by making the pie dough and mashed sweet potatoes ahead of time. The pie dough can be wrapped in a layer of plastic and stored in the fridge for 1 week or kept frozen for up to 3 months. Store the mashed potatoes in an airtight container in the fridge for 3 to 4 days ahead of time. To store: Cover the baked and cooled pie or individual slices in a layer of plastic and store in the fridge for 3 to 4 days. To freeze: You can freeze the pie (without the meringue) for up to 3 months.
Frequently asked questions
More show stopping vegan dessert recipes
Vegan lemon meringue pie Vegan brownies Vegan chocolate cake Vegan chocolate chip cookies Or any of my vegan desserts
Originally published October 2023, updated and republished October 2024
