This easy vegan sweet potato pie recipe uses a pre-made crust so it is very quick and easy to make. You can have it in the oven in 5 to 10 minutes depending on how fast you move. Plus like many quick and easy vegan pie recipes, because this recipe uses tofu to carry the sweet potato flavor, you are getting a healthy boost of soy protein too. This is the perfect vegan dessert for vegetarians and vegans.
There are certainly more ways to make a vegan sweet potato pie, but for the quickest and simplest way, stick with this recipe. All you have to do is put a few ingredients in the blender, like canned sweet potatoes, spices, and some tofu, blend it up and then pour it into a prepared pie crust. Pop it in the oven and you are good to go.
For the pie crust, you can use Mrs. Smith frozen pie crusts, which are actually vegan, or Whole Foods sells a vegan pre-made pie crust. Most other natural foods stores will carry at least one brand.
Or, if you prefer to make your own homemade vegan pie crust, this easy vegan pie crust recipe is the most simple and basic one you will find, and it goes well with this dairy-free sweet potato pie.
Are you cooking with tofu for the first time or do you fashion yourself as a novice in the kitchen? You might want to learn more about the differences between the types of tofu used in cooking. Blended up, the creamy texture of silken tofu is a usual substitute for dairy in many vegan dessert recipes, keeping sweets lower in fat and calories with little loss of flavor. In this recipe, the addition of the extra firm tofu to the pie filling helps set and firm up the pie.
- 1 (14-ounce) container soft (silken) tofu
- 1 (14-ounce) container firm or extra-firm tofu
- 1 (24-ounce) can sweet potatoes in syrup
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 1 pre-made or store-bought pie crust
First, preheat the oven to 350 F and thaw your prepared pie crust if it is frozen and needs to thaw.
Next, drain most of the liquid from the sweet potatoes in syrup, reserving about 2 tablespoons of the liquid to use.
Place the silken tofu, extra firm tofu, the sweet potatoes, and the reserved liquid in a blender or a food processor and process until smooth, creamy, and free of lumps. Add the cinnamon, ginger, nutmeg, salt, vanilla extract, and the sugar and process again (you will probably need to stop and scrape the sides down a couple times in order to get everything fully incorporated).
Once the batter is fully smooth, feel free to give it a quick taste, then adjust the spices to taste. Pour into the pie shell and bake for 1 1/2 hours, or until a toothpick inserted in the center comes out clean.