Sweet Potato Pie

How to make a vegan Sweet Potato Pie… {VIDEO}


  • 3 cups cooked sweet potato (about 3 or 4 sweet potatoes, depending on size)
  • 1 cup cooked butternut squash (about 1 butternut squash)
  • 1 cup sugar – half brown, half white
  • ½ tsp salt
  • ⅜ teaspoon ground cloves
  • 2 tsp cinnamon
  • ½ tsp nutmeg, freshly ground if possible
  • 1 cup plain unsweetened almond or soy milk
  • 4 tbsp arrowroot powder or cornstarch
  • 2 vegan pie crusts (see recipe)
  1. Cook sweet potatoes and squash by either steaming or roasting in the oven until tender to a fork.  If cooking in an oven, leave skins on.  Cool after baking, peel off skins and scoop out the insides.  Discard seeds from squash.
  2. Preheat oven to 350°.
  3. Place all of the filling ingredients into the blender or food processor, and blend until smooth.
  4. Fill the crusts with the batter, and bake for 50 minutes.
  5. Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for a few more hours or overnight.