Vegan sweet potato pie is a dessert that brightens everyday or special occasion fall / winter meals. Silken tofu is the perfect base for the pie filling, setting up beautifully when baked.
A dessert that’s secretly a vegetable! Sweet potatoes are one of the most ancient, nutritious, and valuable food crops of the Americas. Not to diminish the value of white potatoes, but in comparison, sweet potatoes are substantially richer in nutrients.
They’re especially high in vitamin A and the major minerals. With their natural sweetness and glorious color, sweet potatoes lend themselves to simple preparations, savory or sweet.
Pie crust sizes vary: If excess filling remains after pouring into the crust, fill a ramekin or two, and bake at the same time as the pie to make mini-puddings.
Consider serving this at your next Thanksgiving gathering or winter holiday meal as an alternative to pumpkin or squash pie. Photos by Hannah Kaminsky, BittersweetBlog.com.
Optional aquafaba whipped cream
If you have a stand mixer, you can make your own whipped cream with aquafaba — the liquid in a can of chickpeas. This is an optional component of the recipe as a topping. You can use readymade vegan whipped cream, or skip this altogether. Thanks to Hannah Kaminsky for this recipe.
1/3 cup aquafaba (the liquid from a can of chickpeas)
2/3 cup granulated sugar
1 teaspoon tapioca starch
1/2 teaspoon cream of tartar
1/8 teaspoon xanthan gum
1/2 teaspoon vanilla extract
- Place the aquafaba in your stand mixer and whisk on medium speed. Meanwhile, in a separate bowl, combine the sugar, tapioca starch, cream of tartar, and xanthan gum.
- Once the aquafaba has almost doubled in size, increase the speed to high, and slowly begin to sift the dry mixture into the bowl. Add about a tablespoon at a time and continue to beat at full speed until stiff, glossy peaks form; 10 to 15 minutes in all.
- Fold in the vanilla last, being very gentle so as not to pop that fine matrix of bubbles you just worked so hard to build.
- Transfer to a piping bag with a large star tip to use on this pie or other desserts.
- 2 scant cups cooked or baked and peeled sweet potato chunks, from 1 large sweet potato (see note)
- 12.3-ounce aseptic package firm or extra-firm silken tofu
- 2 tablespoons cashew, almond, or peanut butter
- 1/2 cup natural granulated sugar
- 2 tablespoons maple syrup
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground or fresh grated nutmeg
- 9-inch whole grain deep-dish pie crust
- Vegan whipped cream for topping, optional (see Note)
- Preheat the oven to 350º F.
- Combine all the ingredients (except crust, of course) in a food processor. Process until velvety smooth.
- Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool completely. Cut into 8 wedges. Serve with vegan whipped topping if you'd like.
Cook or bake the sweet potato ahead of time, using your favorite method. You can microwave or bake in its skin, then peel and cut. Or, peel, cut into approximately 3/4 inch chunks and combine with just enough water to cover in a saucepan. Simmer gently until tender, then drain.
Whipped topping: Use a plant-based whipped topping (several brands area available in natural foods store). Or, if you own a stand mixer, see Hannah Kaminsky's aquafaba-based whipped topping above this recipe box.
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