Vegan Purple Sweet Potato Pie
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This is a showstopper of a pie! This vegan purple sweet potato pie has a natural, bright purple color and a sweet and creamy filling, and is surrounded by a coconut almond crust. Add some vegan coconut whipped cream, and you’re in heaven!
Like the sister to pumpkin pie, this vegan purple sweet potato pie is just as flavorful, using all the soul-warming spices: cinnamon, allspice, and ground ginger.
Using ingredients like coconut milk, maple syrup, and almond meal ensures that this recipe is gluten-free, dairy-free, and entirely vegan—so no one will be left out of this perfect dessert moment!
What are purple sweet potatoes?
Never seen purple sweet potatoes or yams before? Let’s break down the magic behind that bright purple pie!
This pretty vegan purple sweet potato pie is made with a type of yam called purple sweet potato. These yams are similar to purple ube yams and range in color from lavender to vibrant purple.
Yams and sweet potatoes are not the same thing, but they’re pretty close. For the purposes of this vegan purple sweet potato pie recipe, purple yams are easily substituted for traditional sweet potatoes. No one eating this cream pie will know the difference, especially when there’s no compromise on flavor or texture—it’s delicious!
Do purple sweet potatoes taste different?
Purple yams are sweet; however, they are more starchy than orange yams or sweet potatoes. They’re quite similar, so you can use them all the same in your cooking or baking.
Where do you get purple sweet potatoes?
If you don’t spot purple yams or purple sweet potatoes in your local grocery store, you may have to head to an Asian market or store to find them.
Recipe FAQs
Is sweet potato pie like pumpkin pie?
It’s a close cousin to pumpkin pie, sharing some of the same ingredients and flavors as well as a similar texture.
Can I use orange yams or sweet potatoes instead of purple?
You can absolutely swap in any orange variety of yam or sweet potato to make this vegan purple sweet potato pie.
How to store sweet potato pie?
Let the pie cool completely before storing it. Cover the pie with a reusable wrapper or tin foil and place in the fridge for 2-3 days. If wrapped tightly in parchment paper and then tin foil, it will keep in the freezer for a couple of months.
Vegan Purple Sweet Potato Pie Recipe
Ingredients
The Crust
- 1 cup almond meal
- 1 cup unsweetened shredded coconut
- ¼ cup melted coconut oil (plus more for the pan)
- ¼ cup maple syrup
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Pie Filling
- 2 lb purple yams (peeled and cut into 1-inch rounds (about 4 cups worth))
- ¾ cup canned coconut milk (not light!)
- ½ cup maple syrup (see notes)
- 2 tablespoons tapioca starch
- 1 tablespoon lime juice
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ – ½ teaspoon cayenne pepper (neither amounts are very spicy but the ½ teaspoon does stand out more)
- ¼ teaspoon ground cloves
- Coconut whipped cream (to serve)
Instructions
The Crust
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9" pie pan with coconut oil.
- Mix all the crust ingredients in a large bowl then transfer them to the prepared pie pan. Wet your hands lightly to prevent the crust from sticking to them then press the crust into the pan, making sure it is even on the sides and bottom.1 cup almond meal, 1 cup unsweetened shredded coconut, ¼ cup melted coconut oil, ¼ cup maple syrup, ½ teaspoon baking soda, ½ teaspoon sea salt
- Bake the crust in the oven for 10 minutes. When you remove it from the oven, the crust will be puffed up and light golden brown. Use the back of a spoon to gently push the crust down so there is room for the filling.
Pie Filling
- Bring an inch of water to a boil in a medium-sized pot. Add the purple yams and steam for 10 minutes, or until the yams can be pierced with a fork. Drain the yams then put them in a high-powered blender or food processor.2 lb purple yams
- Add the rest of the pie filling ingredients and blend on high until everything is smooth and creamy.¾ cup canned coconut milk, ½ cup maple syrup, 2 tablespoons tapioca starch, 1 tablespoon lime juice, 2 teaspoons ground cinnamon, 1 teaspoon sea salt, 1 teaspoon ground ginger, ½ teaspoon allspice, ¼ – ½ teaspoon cayenne pepper, ¼ teaspoon ground cloves
- Pour the pie filling into the baked pie shell and smooth out the top. Bake for 45 minutes, or until the pie has set but still has a little jiggle in the middle. Remove the pie from the oven and let it cool completely before serving it.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Great recipe! I steamed the sweet potatoes in a pressure cooker. The leftover water was a deep purple color and tasted sweet so I added a little to the coconut whipped cream which resulted in a beautiful lavender-colored whipped cream. I used a frozen gluten-free pie crust and substituted a “pumpkin spice” mix for the various spices.
Aw, I love this so much — what a clever (and beautiful!) idea with the sweet potato water. Lavender-colored coconut whipped cream sounds absolutely gorgeous, and I bet it tasted amazing too. Your swaps sound perfect, and I love how you made it work with what you had on hand. Thanks so much for sharing your creative twist! 💜
It was never jiggly– the filling was always a thick paste. It turned out well even though the crust was rather hard to cut through. The combo of the coconut and the sweet potato was delicious!
2lbs of potatoes is a lot more than 4 cups. Then this made so much extra filling–I have over half another pie worth that I don’t know what to do with now. Your measurements are way off so much so that I’m not sure I’d make this again due to so much waste
Hi Vera. The sweet potatoes weight is for raw purple sweet potatoes – before you trim them and peel them. Sorry for that confusion. Typically, 2 lb of root vegetables = 4 cups of mashed, which is what this recipe measured for me.
This pie is absolutely excellent! I love every bite! Made it for thanksgiving and for my work family. They love it too. Thank you!
Super excited to try this delicious Vegan Purple Sweet Potato Pie , seems amazing . Thanks for sharin
This Vegan Purple Sweet Potato Pie seems super delicious , can’t wait to try this one. Thanks for sharing this with us, will love to try this one.
This did not set, at all. I left it in the oven for way longer than 45 minutes and I let it stand until it was completely cool. It is mush.
Super excited to try this Vegan Purple Sweet Potato Pie, seems amazing and unique . Thanks for sharing this one with us.
I’m so excited to make this tomorrow! I was wondering what alterations for time and temp I should make if I’m making 2 of these pies at the same time. Also, if it’s possible to substitute some dates for the shredded coconut in the crust. Thank you Kristen for sharing this lovely recipe!
They may need to cook a few minutes longer if you’re baking 2 of them. Just keep an eye on them and once they stop giggling in the center, they’re done.
And some dates in the crust should work!
hi Jocelyn! I’m curious how your pie crust turned out with the dates substitution instead of shredded coconut! Thinking of making this for christmas and I have dates and no coconut. Thanks in advance!
Hi can this be made the night before and heated in the the next day ? Or will it not taste as good? I’m trying to do as much prepping/cooking/baking the day before to save time
Yes! You can gently reheat it in the oven.
This looks so beautiful and tasty. thank you so much for the recipe
I’m so sad! My pie tastes amazing but it didn’t set well at all. I have to eat it out of a bowl. Is there a way to fix it? Bake it more perhaps? I must have gone wrong somewhere in the recipe!? But I followed it exactly so I’m not sure what happened.
It sounds like it needed a little more time in the oven. 🙂
If you can’t find Ube yams, can you use the powdered form and reconstitute it? Or would that just taste nasty?
I’ve honestly never heard of powdered yams before so I’m not at all familiar with how they would turn out. You could substitute regular orange sweet potatoes. It would still be delicious, just a different color.
So i am using this repicpe for school and we are just wondering could we use filo pastry on top of the pie as a top part would that affect anything
Thanks 🙂
I haven’t tried making it with filo on top but it’s hard to imagine that filo would do anything other than make it even better!
I’m hoping i can get a quick answer. I’m making this pie right now for Easter. I have two pounds of potatoes, but the yield is like 8 cups. Wondering if i should go with the 2lbs or the 4 cups.
Thanks!
I hope I’m not too late! I would go with the 4 cups. 🙂
The crust of my pie became soggy ?. I made it yesterday night and after half an hour or so covered it with a kitchen towel and left on the counter top. In the morning when I cut the pie it was having a soggy crust. Is there something I can do about it.
PS: I did try warming for 20 min at 350 degree F and it didn’t help.
My guess is the crust went soggy because it wasn’t completely cool when you covered it. If there is any heat left in the pie (any pie) and it is covered the crust will go soft. I would leave it out for longer or pop it in your fridge for a little while to make sure it is completely cool before covering it. I hope that helps!