Vegan Purple Sweet Potato Pie
Vegan Purple Sweet Potato Pie
Silky, naturally violet sweet potato custard in a crisp crust — fully vegan, no eggs, no dairy
This vegan purple sweet potato pie gets its jewel color from purple sweet potatoes — no dye, no tricks — blended silky with coconut milk and warm spices into a smooth custard that slices like a dream.
One blind-bake, a blender, and an hour of cooling. The color alone starts conversations.
Why you'll love this purple sweet potato pie
- That violet color is 100% natural — purple sweet potatoes, nothing added
- Silky custard that slices clean, no eggs or dairy
- Coconut-warm spices, classic pie flavor
- Make-ahead friendly — better chilled overnight
- The pie everyone photographs before they eat it
Health notes
- Purple sweet potato: Anthocyanins — the same antioxidants in blueberries — plus fiber and potassium.
- Coconut milk: Richness without dairy; the fats carry the spice flavors.
- Warm spices: Cinnamon and nutmeg bring the classic pie perfume.
- No eggs: Starch and fiber set the custard — simpler than you think.
Key element — roast, then blend silky
Roasting purple sweet potatoes whole concentrates their sweetness and deepens the color; blending the filling for a full 60 seconds makes the custard truly silky. Lumpy purée bakes into a lumpy pie — no shortcuts on the blend.
Ingredients
Filling
- 2 lbs purple sweet potatoes (Stokes Purple or Japanese purple)
- ¾ cup thick coconut cream or full-fat coconut milk
- ½ cup brown sugar (or coconut sugar)
- 3 Tbsp cornstarch
- 2 Tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 1 tsp vanilla extract
- ¼ tsp salt
Crust
- 1 vegan 9-inch pie crust, store-bought or homemade
- 1 tsp plant milk, for brushing (optional)
Swaps
- Orange sweet potato: Same recipe, classic orange pie — the method is identical.
- Gluten-free: GF pie crust works; the filling is naturally gluten free.
- Lighter: Light coconut milk works — filling is slightly less rich, still silky.
- Topping: Whipped coconut cream and a dusting of cinnamon at serving.
Instructions
| 1 | Roast the potatoes. Pierce the purple sweet potatoes and roast at 400°F for 45–55 minutes, until completely soft. Cool enough to handle, then scoop out the flesh — you need about 2 packed cups. |
| 2 | Blind-bake the crust. Fit the crust into a 9-inch pie dish, prick the base, line with parchment and weights, and bake at 375°F for 12 minutes. Remove the weights. |
| 3 | Blend the filling. Blend the roasted flesh with the coconut cream, brown sugar, cornstarch, maple syrup, cinnamon, nutmeg, ginger, vanilla and salt for a full 60 seconds until completely silky. No streaks, no lumps. |
| 4 | Fill and smooth. Pour the filling into the warm crust and smooth the top with a spatula — it should sit slightly domed. |
| 5 | Bake until just set. Bake at 350°F for 45–50 minutes, until the edges are set and the center has a gentle jiggle. Shield the crust edges with foil if they bronze too fast. |
| 6 | Cool, chill, slice. Cool on the counter 1 hour, then chill at least 3 hours (overnight is best). Slice cold with a hot knife for those sharp violet wedges. |
Pro tips
- Roast, don't boil — boiling dilutes both the flavor and the color.
- Blend the full 60 seconds. Silky is a time investment, not an ingredient.
- Gentle jiggle at the center means done — overbaking cracks custards.
- Chill overnight for the cleanest slices and deepest flavor.
- Hot knife, wiped between cuts — bakery-clean wedges every time.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 290 |
| Protein | 4g |
| Net carbohydrates | 38g |
| Total carbohydrates | 42g |
| Fiber | 4g |
| Total fat | 13g |
| Sodium | 180mg |
Estimates based on purple sweet potato, coconut cream, brown sugar and a vegan pastry crust. Exact macros vary with brands and portions.
Variations
Classic orange
Orange sweet potatoes, same method — the Thanksgiving standard, veganized.
Chai spice
Cinnamon + cardamom + clove + black pepper — warm and aromatic.
Graham crust
Crushed vegan graham crackers + coconut oil, pressed — no blind-bake needed.
Ube coconut
A drop of ube extract deepens the violet to jewel-tone.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover loosely; flavour deepens by day two |
| Freezer | Up to 2 months | Freeze whole and well wrapped; thaw overnight in the fridge |
| Make ahead | 1–2 days | Best made a day ahead so the custard fully sets |
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