Vegan Sweet Potato Pie: A Nutty, Creamy Delight

Name: Vegan Sweet Potato Pie: A Nutty, Creamy Delight
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10-12
Cuisine: Vegan
Ingredients: 1 cup (120g) raw almonds, unsalted; 1 cup (120g) raw hazelnuts; 1½ cups (170g) oats; 100g buckwheat flour, white spelt flour, or white flour; 2 tbsp (30g) flax seeds; ¾ cup (60g) coconut sugar or ½ cup (50g) brown sugar; 1 tsp (5g) salt; 1 cup (100g) grated unsalted butter or coconut oil; 1 tsp (5g) baking powder; 1 tsp (5g) ground cinnamon; 2 tbsp water; 2 medium sweet potatoes (about 1kg, pre-baked weight); 75g Demerara sugar or coconut sugar; 1 tbsp fresh ginger, grated; 1 tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp nutmeg; ¼ tsp cardamom; 1 tbsp (15g) lemon juice; 1 tsp salt; 200g oat milk or other unsweetened plant-based milk; ¼ cup flour (white, spelt, rice, or oat); ¾ cup unsweetened soy cream; 1 tbsp powdered sugar; ¼–½ cup sunflower seed oil or neutral-flavored oil; Pinch of salt; Dash of plant milk, if needed

Vegan Sweet Potato Pie

WITH WHIPPED CREAM

A Dessert That Steals the Show

Let’s talk about the pie—the one that sold out every single night at our restaurant. Yes, it’s this Vegan Sweet Potato Pie. The combination of a buttery, nutty crust, naturally sweet and creamy sweet potato filling, and a cloud of homemade soy whipped cream is nothing short of magical.

The crust alone could headline its own dessert recipe, with its blend of oats, hazelnuts, and almonds. But the real star is the rich filling, which strikes the perfect balance between caramel notes and warm spices like cinnamon and nutmeg. It’s cozy, comforting, and completely plant-based.

This pie only gets better with time, so do yourself a favor and make it a day ahead. Overnight chilling enhances the flavors, and the texture becomes even dreamier. Let’s get baking!

⬇️ JUMP TO RECIPE ⬇️

Bringing It All Together

Nutty Crust

A satisfying blend of almonds, hazelnuts, and oats gives this crust its unique texture and flavor.

Pro Tip: Use pre-ground nuts and oats for a quicker assembly, or grind them yourself for a more rustic texture.

Velvety Sweet Potato Filling

The naturally sweet, spiced filling is creamy without being heavy, thanks to the magic of roasted sweet potatoes.

Pro Tip: Roast the potatoes a day ahead to save time.

Fluffy Soy Whipped Cream

This whipped cream is smooth, luscious, and the perfect topping for the pie.

Customization Idea: Sprinkle crushed roasted almonds or a dusting of cinnamon for a decorative touch.

Rated 5.0 stars by 1 users

Cuisine

Vegan

Author:

Lucy Albert

Servings

10-12

Prep Time

60 minutes

Cook Time

30 minutes

A rich and creamy vegan sweet potato pie with a nutty crust, topped with fluffy soy whipped cream for the perfect dessert.

Image of Vegan Sweet Potato Pie: A Nutty, Creamy Delight

Ingredients

Crust

1 cup (120g) raw almonds, unsalted
1 cup (120g) raw hazelnuts
1½ cups (170g) oats
100g buckwheat flour, white spelt flour, or white flour
2 tbsp (30g) flax seeds
¾ cup (60g) coconut sugar or ½ cup (50g) brown sugar
1 tsp (5g) salt
1 cup (100g) grated unsalted butter or coconut oil
1 tsp (5g) baking powder
1 tsp (5g) ground cinnamon
2 tbsp water

Sweet Potato Filling

2 medium sweet potatoes (about 1kg, pre-baked weight)
75g Demerara sugar or coconut sugar
1 tbsp fresh ginger, grated
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
¼ tsp cardamom
1 tbsp (15g) lemon juice
1 tsp salt
200g oat milk or other unsweetened plant-based milk
¼ cup flour (white, spelt, rice, or oat)

Soy Whipped Cream

¾ cup unsweetened soy cream
1 tbsp powdered sugar
¼–½ cup sunflower seed oil or neutral-flavored oil
Pinch of salt
Dash of plant milk, if needed

Directions

Make the Crust

Blend almonds, hazelnuts, oats, flax seeds, sugar, salt, baking powder, and cinnamon until smooth.
In a mixing bowl, combine the blended mixture with grated butter and water, mixing until the dough is malleable.
Press the dough into a greased pie pan lined with baking paper. The sides should be about 1 cm (¼ inch) thick.
Pre-bake the crust at 180°C (350°F) for 15 minutes, or until golden brown. Set aside to cool.

Prepare the Sweet Potato Filling

Roast sweet potatoes at 200°C (400°F) for 45 minutes, or until soft. Allow them to cool, then remove the peels.
Blend sweet potatoes with sugar, spices, lemon juice, milk, and flour until completely smooth.
Pour the filling into the pre-baked crust. Bake at 200°C (390°F) for 30 minutes.
Turn off the oven and leave the pie inside with the door closed for another 15–30 minutes.
Cool completely, then refrigerate overnight.

Make the Soy Whipped Cream

Blend soy cream, powdered sugar, and salt on low speed. Slowly drizzle in oil until the mixture thickens.
Add a dash of plant milk if needed to adjust the consistency.

Assemble the Pie

Spread a generous layer of whipped cream over the cooled pie.
Top with roasted almonds or cinnamon if desired.

A Slice of Pure Joy

This Vegan Sweet Potato Pie is proof that plant-based desserts can be indulgent, satisfying, and downright irresistible. Whether it’s for a holiday gathering or a cozy night at home, this pie delivers all the flavor and comfort you crave.

Show us your creations by tagging @juicymarbles on social media—we can’t wait to see your golden slices!