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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 3 votes
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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!