Sweet potato pie is absolutely delicious. It’s packed with flavor and a tad denser than pumpkin pie. Sweet potato pie tastes like fall, but in the form of a pie. What could be better? Now I make sure there’s always a vegan sweet potato pie at Thanksgiving dinner. This vegan spin on a classic southern pie is pretty easy to make, as far as pies go, and it always wins over other folks who have never tried sweet potato pie…even the non-vegan ones!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: To save time, your sweet potatoes can be microwaved for about 8 minutes instead of baked. You can also bake (or microwave) your sweet potatoes a few days ahead of making the pie. Store them in an airtight container in the refrigerator. Prepare your crust while the sweet potatoes cook. Roll it out, place the dough in a pie plate, poke a few holes in it and crimp the edges. Tip: Because it can take a while to cool, it’s a good idea to make this pie a day before serving.
More Vegan Pies
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