Recipe of the Week-VEGAN Sweet Potato Pie

It is actually starting to get chilly here in Los Angeles. I don’t know if it is actually chilly or I am just used to what L.A. considers cold. Regardless, I am in a sweater and I miss it! Around this time of year I definitely start missing home. The fall leaves changing, BoJangles biscuits and the real homegrown southern food. In November, the Macy’s Day parade would be on the T.V. and my family would only be allowed to eat sweet potato pie while my grandma prepared dinner. She makes the pies the night before so that is literally the only food prepared in the house. This pie is a 24/7 anytime treat. Breakfast included.

Since I do live in L.A., a lot of people here have dietary restrictions that would make our southern grandmas very upset. No fat, no sugar, no dairy, no animal based, and Gluten Free. Being a pastry chef, this causes a lot of conflict since most desserts are based off of all those things. It used to be my opinion that if it didn’t have those things, I don't want it!

To keep things trendy and tasty, I have made a VEGAN Sweet Potato Pie recipe that has even shocked me. You can barely tell that it isn’t traditional. The secret is the spices. The perfect seasonal spice blend is what makes a sweet potato pie taste from Patty Pie to OH MY pie.

Check out the recipe and let me know what twists you made for this classic southern treat! I have a fun video of me making the pie on my Youtube channel!

 Use a blender or a food processor to blend all the ingredients together nice and smooth.

Use a blender or a food processor to blend all the ingredients together nice and smooth.

 They are so fun to make as mini bites in a mini cupcake pan!

They are so fun to make as mini bites in a mini cupcake pan!

  • 3 cups sweet potato puree (1 1/2 15-ounce cans yield 2 3/4 cups)

  • 1/4 cup brown sugar

  • 1/2 cup coconut milk

  • 2 Tbsp olive oil 

  • 4 Tbsp cornstarch

  • 1/4 cup maple syrup

  • 4 Tbl Cinnamon

  • 2 Tbl Nutmeg

  • 1 Tbl Allspice

  • 1/4 tsp salt

    1. Mix ingredients into a blender and pour into a prepared vegan pie crust.

    2. Bake on 350 Degrees F for 30-45 minutes or longer until no longer wiggles when shook.

    3. Remove from oven and let cool to room temperature. Wrap and refrigerate 4 hours or overnight.


Vanessa Parish