This Vegan Southern Sweet Potato Pie features a flaky coconut oil crust and a rich, spiced sweet potato filling made with coconut milk and warm spices, offering all the comfort and flavor of a classic Southern dessert. It’s a dairy-free and egg-free treat that’s just as delicious as the one Grandma used to make.
Y’all know there’s something special about a Southern sweet potato pie. It’s the kind of dessert that warms your soul and makes you feel like you’re back in Grandma’s kitchen. But let me tell you, this ain’t just any sweet potato pie—this is a vegan sweet potato pie, and honey, it’s every bit as delicious as the one your grandma used to make!
Now, before you start worrying that vegan means sacrificing flavor, let me assure you—this pie is rich, creamy, and packed with all those comforting spices that make Southern desserts so irresistible. And the best part? You won’t even miss the eggs or dairy. Whether you’re vegan, dairy-free, or just looking to try something new, this pie will have you wondering why you didn’t make the switch sooner.
How to Make Vegan Southern Sweet Potato Pie
Ingredients
Before we dive into baking, let’s get that shopping list ready. Here’s everything you’ll need to create this Southern masterpiece:
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup coconut oil, solid
- 3-4 tablespoons ice water
For the Filling
- 2 large orange sweet potatoes (about 2 cups mashed)
- 1 cup full-fat coconut milk
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Optional Extras
- Bourbon or rum (1 tablespoon, for a flavor boost)
- Coconut whipped cream or dairy-free vanilla ice cream for serving
Got everything? Perfect. Let’s get baking!
Instructions
1. Making the Crust
- Combine Dry Ingredients: In a large bowl, mix together the 1 1/2 cups of all-purpose flour and 1/2 teaspoon of salt.
- Add Coconut Oil: Cut the 1/2 cup of solid coconut oil into the flour mixture until it resembles coarse crumbs.
- Add Water: Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: Once chilled, roll the dough out on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
2. Making the Filling
- Prepare Sweet Potatoes: Preheat your oven to 375°F (190°C). Wash and scrub the 2 large sweet potatoes, then pierce them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are very tender. Allow them to cool slightly, then peel and mash until smooth (you’ll need about 2 cups of mashed sweet potatoes).
- Combine Filling Ingredients: In a large bowl, combine the 2 cups of mashed sweet potatoes, 1 cup of full-fat coconut milk, 3/4 cup of brown sugar, 1/4 cup of granulated sugar, 1/4 cup of cornstarch, 2 tablespoons of melted coconut oil, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground allspice, and 1/4 teaspoon of salt. Mix until smooth and well combined.
- Assemble the Pie: Pour the filling into the prepared pie crust and smooth the top.
3. Baking the Pie
- Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
- Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack before slicing. This will help the filling set properly.
When it’s time to serve, go ahead and add a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. The combination of that cool, creamy topping with the warm spices of the pie is pure heaven.
Why You’ll Love This Vegan Southern Sweet Potato Pie
This Vegan Southern Sweet Potato Pie isn’t just for vegans—it’s for anyone who loves a good, old-fashioned, homemade pie. It’s rich, flavorful, and full of Southern charm, just like Grandma used to make. So go ahead, give this recipe a try, and see if it doesn’t become a new favorite in your kitchen. Because sometimes, the best recipes are the ones that surprise you.
And who knows? Maybe this pie will become a new family tradition, just like the one Grandma used to bake—with a little extra love from your kitchen.
Pin This Recipe For Later
If you enjoyed this Vegan Southern Sweet Potato Pie, check out some of my other vegan recipes!
Vegan Southern Cornbread Dressing
Southern Style Vegetarian Meatloaf
Vegan Southern Sweet Potato Pie
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup coconut oil solid
- 3-4 tablespoons ice water
For the Filling:
- 2 large orange sweet potatoes about 2 cups mashed
- 1 cup full-fat coconut milk
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
Instructions
Making the Crust:
- Combine Dry Ingredients: In a large bowl, mix together the flour and salt.
- Add Coconut Oil: Cut the solid coconut oil into the flour mixture until it resembles coarse crumbs.
- Add Water: Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: Once chilled, roll the dough out on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
Making the Filling:
- Preheat your oven to 375°F (190°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are very tender. Allow them to cool slightly, then peel and mash until smooth.
- In a large bowl, combine the mashed sweet potatoes, coconut milk, coconut sugar, granulated sugar, cornstarch, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt. Mix until smooth and well combined.
- Pour the filling into the prepared pie crust and smooth the top.
Baking:
- Preheat your oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
- Remove the pie from the oven and let it cool completely on a wire rack before slicing. This will help the filling set properly.
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