• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Vegan Desserts

    Vegan Purple Sweet Potato Pie

    Published: Nov 2, 2022 by Megan · This post may contain affiliate links.

    Jump to Recipe
    pie with text "purple sweet potato streusel pie".

    This easy Vegan Purple Sweet Potato Pie is topped with a pecan streusel and coconut whipped cream for a truly epic dessert. It makes the perfect dairy-free & egg-free Holiday pie to bake.

    piece of purple potato pie with streusel, coconut whipped cream, and cinnamon on top.

    While I may not make pie often, this plant-based Purple Sweet Potato Pie is truly worth the extra effort! It's so darn creamy, perfectly sweet, and topped with the most amazing pecan streusel topping.

    Honestly, it's the only pie I will be making for Thanksgiving this year because it's truly that good!

    Ingredients:

    labeled purple sweet potato pie and pecan streusel ingredients.

    How to make a purple sweet potato pie

    Steam the purple potatoes

    First, peel & dice the sweet potatoes. Fill a pot of water with 1 inch of water, add the steamer basket, and fill with the sweet potatoes.

    Then, steam for 15-20 minutes until the potatoes are tender and easily piercable with a fork.

    peeled and diced purple sweet potatoes on cutting board and in steamer.

    Blend pie filling ingredients

    Add the steamed sweet potatoes to a blender with the coconut milk, sugar, maple syrup, tapioca powder, and spices. Then, blend until smooth.

    You will likely have to stop the blender a few times to scrape down the sides as it is a pretty thick mixture. Then, set aside.

    blending sweet potato pie filling ingredients in a blender.

    Make the pecan streusel topping

    Add the crushed pecans, rolled oats, sugar, and spices to a bowl and whisk together. Then add in cubes of cold vegan butter and cut them into the dry ingredients until you have clumps of streusel.

    Assemble the pie & bake

    To assemble the pie add the sweet potato filling to your pie crust and use a spatula to smooth it out. I decided to use Diamond Nuts Pecan Pie Crust but you can use whatever pie crust you prefer!

    pie crust with purple sweet potato filling inside.

    Then, sprinkle the pecan streusel over the sweet potato pie filling. Add the pie to the oven and bake for 30-35 minutes.

    pecan streusel on top of sweet potato pie before baking.

    Add toppings & serve

    Chill the pie to set for at least 2 hours (or ideally overnight). Then, slice, top with coconut whipped cream, and serve!

    P.S - this is a great coconut whipped cream recipe if you are looking to top this eggless sweet potato pie with a homemade whipped cream!

    slices of purple sweet potato pie with streusel topping on a plate.

    FAQ & Tips:

    What pie crust can I use with this pie?

    I used Diamond Nuts' premade Pecan Pie crust that required no par-baking time and highly recommend it.

    However, this is a great homemade pecan pie crust or general vegan pie crust. If you are looking for a gluten-free option you can also make use my Gluten-Free Tart Crust.

    Just make sure to par-bake the crust if the recipe calls for it! The crust I used required no par-baking which saved a lot of time.

    Can I make this with regular sweet potatoes?

    Definitely- just use the same amount in grams! It will taste slightly different but works just as well with orange sweet potatoes.

    How do I store this vegan sweet potato pie?

    Sweet Potato Pie can be covered in plastic wrap and stored in the fridge for 3-5 days.

    It can also be stored in a closed container in the freezer for up to 1 month. I highly recommend pre-slicing the pie and storing it as individual slices before freezing.

    slice of purple sweet potato pie with streusel and coconut whipped cream topping with a bite taken out.

    I can't wait for you to try this creamy & delicious Vegan Purple Sweet Potato Pie with a pecan streusel topping. It's the perfect Holiday pie for Thanksgiving, Christmas, or even to celebrate Pi day. Enjoy!

    -TSG

    More vegan desserts you will love for the Holidays:

    • fresh pear tart on a baking sheet
      Vegan Pear Tart
    • glaze being poured onto plate with cinnamon roll and chopped pecans
      Vegan Sweet Potato Pecan Cinnamon Rolls
    • two cookies topped with a gooey apple pie filling propped against each other.
      Vegan Apple Pie Cookies
    • plate of pumpkin muffins with chocolate chip and pepitas.
      Vegan Pumpkin Muffins

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    a slice of purple potato pie with streusel, coconut whipped cream, and cinnamon on top.

    Vegan Purple Sweet Potato Pie

    This easy Vegan Purple Sweet Potato Pie is topped with a pecan streusel and coconut whipped cream for a truly delicious dessert.
    5 from 1 vote
    Print Pin
    Course: Vegan Desserts
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Chill Time: 2 hours
    Total Time: 3 hours 10 minutes
    Servings: 8 slices
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Sweet Potato Pie Ingredients:

    • 1 premade pecan pie crust *any works, I used Diamond Nuts ready-made Pecan Pie Crust
    • 1.25 pounds purple sweet potato peeled, diced, and steamed
    • ¾ cup canned coconut milk *only the thick & creamy white part on top
    • ½ cup organic sugar
    • ¼ cup maple syrup
    • 2 Tablespoons tapioca starch
    • 2 teaspoons cinnamon
    • 1 teaspoon cardamom
    • ½ teaspoon ginger
    • ½ teaspoon salt

    Pecan Streusel Ingredients:

    • ½ cup chopped pecans
    • ¼ cup rolled oats
    • 2 Tablespoons sugar
    • ¼ teaspoon cinnamon
    • ¼ teaspoon cardamom
    • ¼ teaspoon ginger
    • ¼ teaspoon nutmeg
    • 2 Tablespoons cold cubed vegan butter

    Instructions

    • *Please note if you are using a different pie crust that is not ready-made you may have to par-bake it*
    • First, prep the sweet potatoes. Peel 2-3 large sweet potatoes and cut them into evenly sized chunks (570 grams in total).Then, fill a pot with 1 inch of water, add to a steamer basket and add the sweet potatoes to the basket. Turn on the heat, cover with a lid, and steam for 15-20 minutes until the potatoes are soft and easily piercable.
    • Remove the sweet potatoes from the steamer basket and add them to a blender with the remaining filling ingredients including the canned coconut milk, sugar, maple syrup, tapioca powder, cinnamon, cardamom, ginger, and salt. Blend together until completely smooth, stopping to scrape the filling from the blender sides as needed.
    • Set the filling aside, preheat the oven to 350F, and make the pecan streusel.
    • Add the chopped pecans, rolled oats, sugar, cinnamon, cardamom, ginger, and nutmeg to a bowl and whisk together. Then, add in the cold cubed vegan butter and use a fork to cut the butter into the dry ingredients until you have large clumps.
    • Fill the ready-made pie crust or par-baked pie crust with the sweet potato pie filling. Use a spatula to smooth it out completely.
    • Then, sprinkle on the pecan streusel so that it evenly covers the sweet potato filling. Add the pie to the oven and bake at 350F for 30-35 minutes.
    • Remove the pie from the fridge and let it cool completely. Once cooled, cover with plastic wrap and chill for at least 2 hours or ideally overnight to allow the pie to set.
    • Remove the pie from the fridge when ready to serve. Slice, top with coconut whipped cream, and a sprinkle of cinnamon. Enjoy!

    Notes

    • The leftover pie can be covered in plastic wrap and stored in the fridge for 3-5 days. You can store it whole or pre-slice it.
    • It can also be stored in a closed container in the freezer for up to 1 month. I highly recommend pre-slicing the pie and storing it as individual slices before freezing.

    Nutrition

    Serving: 1slice | Calories: 275kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Sodium: 198mg | Potassium: 366mg | Fiber: 4g | Sugar: 26g | Vitamin A: 10060IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Vegan Pumpkin Vodka Pasta
    Vegan Chocolate Cupcakes »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less!

    Reader Interactions

    Comments

    1. Elle says

      December 20, 2022 at 6:04 pm

      I would love to make this in muffin tins to make small little pies, would i need to change the temperature in the oven? i know it would probably take less time to cook

      Reply
      • Megan says

        December 20, 2022 at 8:14 pm

        I don't think the oven temperature would change- you just would need to make sure to prebake any crust you are using if needed!

        Reply
    2. Ava says

      November 21, 2022 at 2:16 am

      Hi! Do you think cornstarch would be a good substitute for tapioca starch?

      Reply
      • Megan says

        November 22, 2022 at 2:36 am

        It will change the texture slightly, but I think you would want to use 1/2 the amount of cornstarch. I haven't tested it any other way so not completely sure but that would be my best guess for substituting it 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Citrus Season Favorites:

    • overhead shot of dried citrus wheels including blood oranges, navel oranges, limes, and lemons
      How to make dried/dehydrated citrus
    • Grapefruit Olive Oil Cake with a slice cut out on top of a cake stand with grapefruit glaze and dried grapefruits on top
      Vegan Grapefruit Olive Oil Cake
    • plate of lemon pasta with peas, leeks, and fresh oregano on top
      Vegan Lemon Butter Pasta with Peas & Leeks
    • multiple lemon poppyseed muffins with lemon glaze and fresh lemons
      Vegan Lemon Poppy Seed Muffins
    • orange cookies with glaze and orange zest layered on a white wood board
      Vegan Orange Cardamom Sugar Cookies
    • a martini cocktail glass filled with a lemon drop with a dried lemon slice and dried lavender spring as garnish
      Lavender Lemon Drop Martini

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2023 ShortGirlTallOrder®. All Rights Reserved.