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.
I made this and was delicious… the crust didnt hold together well though….. What did i do wrong?
The crust is a little crumbly, but it should still hold together. If you try making a ball of it and it doesn’t hold together, add a little extra melted coconut oil or a little extra honey. This will help bring it together. 🙂
is it really suppose to be 4 cups of the yams? My pie filing had no wiggle room and I followed direction as said perfectly, I even added a bit extra of the coconut milk, I used a culinary grade coconut milk. Is it suppose to be lose or thick in consistency?
The filling is a lot thicker than regular sweet potato pie filling as there are no eggs to thicken it as it cooks. 🙂
I want to try this pie out, but i am not a vegan and i don’t like coconut. Is there something i can sub. Thanks.
You can definitely use this recipe as a base and experiment with a non-vegan/ coconut version. Instead of the coconut milk, you can use a couple of eggs and some milk. Also, any crust will work. If you want a more traditional pastry crust that would be good, too!
What could I use as a substitution for the almond flour? My daughter has a tree nut allergy, but I know she will be attracted to this pie by its color.
If you have another pie crust recipe you like, you could always swap that instead. Any crust that would be good with a sweet potato or pumpkin pie like a regular pastry crust or graham cracker crust would also be delicious. 🙂
Can I use almond flour for crust instead of almond meal?
Yes! I’ve used both and both work.
Could i sub corn starch or something else for the tapioca starch ?
Absolutely you can!
Do you use virgin unrefined or refined coconut oil?
Either works in this recipe. 🙂
Honey is not vegan, so if people need this recipe to be vegan, def use the maple syrup!
We are going to be in Los Angeles with vegan friends for Thanksgiving. I know you mentioned this recipe as it relates to Easter, but I think it works for any occasion!
Absolutely it does! It would make a great change to the usual pumpkin pie!
Would you make this the day before or the day of serving? If the day before, do you refrigerate over night? Thanks!
I always leave it on my counter, sometimes for a few days. But … the fda might not approve of that. It’s really your call.
I make it the day/night before. But I do not put it in the refrigerate before serving. I don’t like cold pie. But I would not recommend leaving it out uneaten for several days.
Hi there! I cannot find purple sweet potatoes anywhere nearby 🙁 Would adding beet juice to orange sweet potatoes create a vibrant color as well? Thanks!
Oh no! Ya, they are tough to find sometimes. I’m really not sure if that would work, but I have to admit it is a brilliant idea. If you try it, let me know how it goes!
Hi! Since coming back from the Philippines, I’ve been loved ube.
Can I use arrowroot powder instead of the tapioca starch?
I haven’t tried it, but it should work jsut fine. Those two are pretty interchangable. Hope you love the recipe as much as I do!
Can I make any part of the recipe ahead? Crust? Filling?
Thanks! It is going on my T-giving menu this year to appease my vegan relatives 😉
You can definitely make the crust ahead of time! You could probably make the filling ahead of time, too. I haven’t actually tried making that part ahead though so I can’t say 100%. If you baked the whole thing in the morning it will still be great at dinner. Happy thanksgiving!
I made this pie yesterday and it was thick I think there was to much ube used
Hi Linda! Yes, the filling is quite thick. As there are no eggs in this recipe to bind the filling together (like in a traditional sweet potato pie) the extra ube keeps the filling from being runny.
Made this tonight as a trial Thanksgiving pie recipe…so delicious! Thank you for this fun recipe.
I’m so glad you like it! Yay!!
Hi when I saw this recipe I knew I had to make it. I LOVE sweet potatoes!!! One question though, can I mash the sweet potatoes by hand, or do they have to go into a food processor? ( Unfortunately I don’t have a food processor, just a little Ninja.)
You can definitely mash them by hand, it will just take a little more work. 🙂
Would this recipe still be standout without the addition of ginger? I am unfortunately allergic, but would love to try this!
Absolutely! Just leave it out. 🙂
Made it (for a close cousin) good stuff! One extra I added is a little coconut manna aka coconut butter.
Great idea about adding some coconut butter!
Mmmm. Love coconut butter!! How much? And did you add to the crust or to the pie filling??
Do you mean coconut oil? There’s 1/4 cup in the crust. 🙂
Look at that color!! Gorgeous! That’s a show-stopping dessert!
Thank you!!!