The perfect vegan Sweet Potato Pie recipe! Made with a homemade gluten-free pie crust and cooked sweet potatoes, it’s sweetened solely with pure maple syrup, lightly spiced, and is a true Southern favorite. Rich, creamy, and absolutely delicious!
For Serving
Sweet Potatoes: If not using the canned sweet potato purée use 2 cooked medium sweet potatoes.
Make-Ahead: This pie is best when it has set in the fridge overnight so it is an excellent pie to make in advance. The flavors are even better on day 2. You can also store it at room temperature as well. Simply cover the pie tightly once it has cooled and let it sit at room temperature until you are ready to serve it the next day.
Freezing Instructions: This pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also prepare the filling and freeze for up to 3 months. Let it thaw at room temperature before using.
If omitting the coconut milk blend all other ingredients until smooth and bake in a 425˚F oven for 15 minutes, then bake at 350˚F for 45 minutes. Allow the pie to cool for 2 hours or until room temp. Then place in the fridge to set up overnight.
Find it online: https://shaneandsimple.com/vegan-sweet-potato-pie/