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  • Prep-time: / Ready In:
  • Makes one 9-inch pie

This classic Southern dessert gets a plant-based twist with apple sauce and plant-based milk replacing all the dairy products used in traditional versions of the recipe. Our vegan sweet potato pie is packed full of warming spices, and the crust—made of oat and sunflower seed butter—makes it extra scrumptious. Top each slice with a dollop of Aquafaba Whipped Cream for a truly decadent experience. To make this recipe gluten-free be sure to use certified gluten-free oats.

Tip: To bake sweet potatoes, scrub potatoes. Preheat oven to 450°F. Use a fork to poke holes in sweet potatoes in several places. Bake on a foil-lined baking sheet 45 minutes or until tender when pierced with a fork. For an extra-creamy filling, puree all the filling ingredients together in a blender.

Ingredients

  • 1½ cups rolled oats
  • 4 tablespoons flaxseed meal
  • 3 tablespoons sunflower seed butter
  • 2 to 4 tablespoons unsweetened, unflavored plant-based milk
  • 1½ lb. baked sweet potatoes (about 3 large)
  • ¾ cup unsweetened applesauce
  • ¾ cup unsweetened, unflavored plant-based milk
  • ⅓ cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 1 recipe Aquafaba Whipped Cream

Instructions

  1. Preheat oven to 375°F. For crust, in a food processor combine oats, 3 tablespoons of the flaxseed meal, and the sunflower seed butter. Pulse until mixed. With food processor running, slowly add the 2 to 4 tablespoons milk until mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake 5 to 8 minutes or until lightly browned. Cool on a wire rack.
  2. For filling, in a small bowl combine the remaining 1 tablespoons flaxseed meal with 2 tablespoons water. Peel sweet potatoes and place pulp in a large bowl; mash with a fork. (You should have about 1½ cups mashed sweet potato.) Add flaxseed mixture and the next seven ingredients (through salt). Whisk until combined. Spoon into crust.
  3. Bake 40 minutes or until a knife inserted in center comes out clean. Cool on wire rack 30 minutes. Cover and refrigerate at least 2 hours or up to 24 hours before serving.
  4. Cut into slices. If desired, top with Aquafaba Whipped Cream and sprinkle with additional cinnamon.

Comments (15)

(5 from 4 votes)
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Birtee1 month ago
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Did anyone try it and have a taste opinion? I don’t see any comments about the taste.

Peg Oetjen2 months ago
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There were instructions and pictures (a link) to make the sunflower seed butter in one version of this recipe but cannot find again! The “lumpy” crust
look so good and I would really like to try it. Thanks for your assistance.

EUGENIA BERRY-MELECKY2 months ago
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I was reading you answer regarding honey and bees being animals. Bees are insects belonging to the animal kingdom. Bees make the honey from the pollen and nectar of the plants (without the pollen and nectar of plants no honey). Mushrooms are not plants either, but I notice you use them in your WFPB recipes. Mushrooms are fungi and not plants. And if you do further research into mushrooms, you will find scientist believe mushrooms are closer to animals than plants. Maybe WFPB needs to rethink Honey usage. Honey just like Mushrooms are covered under “whole food.” Both have health benefits, which is what it is all about.

Eddy4 months ago
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I usually have tahini in my pantry, is it okay to use in place of the sunflower butter?

Bhakti Karla Sikora1 month ago
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Hi Eddy, I have made a crust very similar to this for an apple pie that was featured ~ it didn’t call for and “fats” that I remember, however, I made it again with the addition of walnuts ~ like 1/2 cup, but less would work for sure. It was very delish!! I used this crust for another FOK recipe called “pumpkin squares” and I bet this sweet potato recipe also work well. Have fun and enjoy!

Sue1 month ago
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I was wondering about using Miyoko’s‘s butter instead of the sunflower butter?

Tam Mc3 months ago
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Eddy, I don’t know if tahini would be an equivalent sub for sunflower butter, however, that sounds yummy and I think it would taste great! You should try it!

KK6 months ago
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Is this pie baked at 375 just like the crust? Just asking because it seems a bit high. Preparing ingredients to make this pie right now. Thanks!

Susan3 months ago
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I’m baking this pie at 375 but after 60 minutes the middle is still like pudding. Any suggestions? I followed the recipe exactly.

Mario Laginha7 months ago
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Can anyone help with a question. Why is honey excluded from all recipes?

Mark2 weeks ago
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The aspect of animals that is important here is the fact that they have a central nervous system and can feel pain. There are, as you say, many similarities between mushrooms and animals, but this is not one of them. Hence, honey is excluded because it is a product produced by bees for bee consumption.

Malou3 months ago
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Because honey is not vegan, duh

Karyn M7 months ago
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Hi Mario- honey is excluded from all vegan (plant based) recipes because it comes from bees and not plants. Whole-food plant based diets do not use any form of animal products.

Denise Peller11 months ago
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Could I sub pumpkin purée for the sweet potato?

Tess Challis10 months ago
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Yes, those are generally able to be swapped out with similar results.

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Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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