Saturday, February 2, 2008

Vegan Sweet Potato Pie Recipe

This recipe was inspired by The New Farm Vegetarian Cookbook.

2 cups sweet potatoes
1 cup soymilk
1/2 cup sorghum, honey, or maple syrup (or 3/4 cup brown sugar)
1 Tbsp Molasses (optional - not needed if you use sorghum)
3 Tbsp oil
1/4 cup cornstarch
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp powedered ginger
1/4 tsp powdered cloves
1.5 tsp cinnamon

Boil or pressure cook peeled sweet potatoes. Mash or blend in food processor. Add rest of ingredients and mix thoroughly. Pour into unbaked vegan pie crust. Bake at 400 degrees for 50-60 minutes.

Serve with Tofu Whipped Topping.


HotCake said...

Looks awesome! I will be trying it soon.

Murph1004 said...

Hotcake, how was it?

Joey said...

The pie looks good, but you didn't say how much sorghum, honey or maple syrup to use, you just said 1/2. I am assuming it's cup but want to be sure.

Amy Skyhouse said...

@Joey - Yes, it's supposed to be 1/2 cup. Thanks for pointing that out. Hope you enjoy the pie!

Joey said...

Thanks for the quick response Amy. I'm going to make a pie tomorrow, I am sure we will enjoy it. We grew our own sweet potatoes so it will be fresh to be sure. :)

Joey said...

Hi Again Amy:

I decided to leave the oil out and added 1/2 cup firm tofu and cut back the agave to 1/3 cup. Everything else was the same. It turned out really good. This is such a delicious recipe. Thank you for posting it.

Anonymous said...

Amy, do you know if this recipe works the same with canned sweet potato puree? Or would that be runnier and therefore I'd need to compensate for that? Thanks for your help!

Amy Skyhouse said...

@Anonymous - I haven't tried it with canned sweet potato, but I imagine you could make a swap without adding any compensation. If you decide to try it, please let me know how it goes!

Ms. Christine said...

I used this recipe for the filling my Vegan sweet potato pie. However, I only needed about half a cup of soymilk and I cut out the molasses. I used maple syrup. All the omnis who tried it tonight enjoyed it! For the crust, I veganized a recipe I found online that uses shortening. Trans fatty, yes, but I forgave myself for the trans fat tonight considering I never eat trans fat otherwise!

Anonymous said...

So I used this recipe with the 1/2 cup of tofu and 2 tbs of oil and I think 1 tsp of sugar (I did it to taste?). It came out really good but then I decided to try it again with brown sugar on top and carmelized it in the broiler on my oven. It was delicious, like creme brulee but with sweet potatoes! :)

Susie (ethical vegan) said...


Then this recipe can't POSSIBLY be vegan!

Since those of us diehard vegans do it for all the right reasons (animal protection), it bothers me when a recipe includes a non-vegan ingredient -- and yes, even if you can use another source OTHER than honey (in this case). We're trying our damndest to get more humans to try going vegan, so that's why this negatively surprised me.

Hope that makes sense.

Tony Skyhouse said...

Hi Susie,

I'm sorry that my suggestion of honey as an option in this recipe offends you.

I would politely suggest that there are many compelling reasons to be vegan. For me, ecological impact is my highest concern as I feel that such things as habitat loss will cause much pain and suffering for both humans and animals.

While the pain and death that animals face at the hands of humans is of critical import to me, extinction and the destruction of whole ecosystems is an even higher priority.

Thus for me I make compromises on some values based on other values I hold. I choose to eat honey because it is available locally from bee keepers I know personally and respect. I have seen how the bees are kept and have participated in the honey harvest. I choose this sweetener over ones requiring land to grow (aka former habitat), energy to process and ship, and energy and waste for packaging (honey comes in a refillable 5 gallon bucket from 3 miles away).

I have no illusions that bees are not harmed in the process of producing honey. I'm also aware that some native insect populations might be displaced. Honey does not meet all my ideals but it feels like an appropriate choice for me given careful consideration of all the factors.

I hope that in our efforts to end animal suffering and protect the planet there can be room for people to make different choices.

Anonymous said...

super easy & made with ingredients from around the house.

despite my best intentions, i ate the whole thing by myself in 3 days.

i meant to share, really. i'll share the next one!

Siobhán said...

Please never let this recipe go offline. I use it every few months...I can't live without it.... :) :) :) It is the finest!

Anonymous said...

This pie came out tasting wonderful, but i was having trouble getting the middle of the pie to bake completely (without burning the crust) even after 60 minutes :/ did anyone else have that problem ?

Tony Skyhouse said...

It can be tricky to get this pie to set up in the middle. You can try to cut back on the soymilk or making sure the sweet potatoes have no water in them.

If your crust is threatening to burn you can lower the temperature for the second half of the baking time.

Smaller diameter and less deep pies also set up better.

Hope this helps!

Tara said...

If you don't want your crust to burn, you can always wrap aluminum around it once it reaches the color you like.

Tara said...

If you don't want your crust to burn, you can wrap aluminum foil around the crust once it reaches the color you like.

NergySaver said...

I have cooked a squash and cranberry pie in the oven for 75 minutes before with no problem burning the crust. I just cover the edges with foil after they have browned, usually 20 minutes in.

NergySaver said...

I have cooked a squash pie for 75 minutes before with no problems. However, the pie crust in cooked until light brown before hand (wonder if that would help your center set better?). I just covered the crust edges with foil after its browned. Usually about 15-20 minutes.