Post by

Thanks So Much! Sweet Potato Pie – No Eggs, No Dairy, No Problem

This is Pie Season, one of our favorite times of the year. Even for those who avoid Thanksgiving, there are chilly days and holidays beyond, turning thoughts to feasts and the sweet endings they can bring.

Sweet potatoes are one of those nutrient-dense foods, with one medium sweet potato providing more than the recommended daily allowance of Vitamin A and 35-50% of daily Vitamin C. They are high in potassium (great for stressful times), calcium, folate, manganese, fiber, many B vitamins and copper. They also have lots of beta-carotene (good for the skin) and are low on the glycemic index for those who have blood sugar issues. Eaten with a little fat (like in this pie), their goodness becomes more bioavailable.

So, think of this pie, which is super easy to whip up, as a nutritious treat. Whether it’s for yourself or a dinner gift, be thankful for the sweet potato.


Sweet Potato Pie - Vegan Gluten Free Delicious


  • 4 medium or 3 large sweet potatoes, any variety (garnet, red, Japanese, yams, etc.)
  • 1/3 cup firm tofu (any, soft is easier but in a pinch, we've even used extra firm and blended more thoroughly)
  • ½ can organic coconut milk
  • ¼ cup maple syrup or other sweetener (sugar is ok), to taste
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • 1 prepared pie crust, any variety and gluten-free if indicated (we like graham cracker but you can also use a simple plain crust, frozen crust, etc.).

How To Make It:

  1. Bake the Sweet Potatoes - Wash sweet potatoes and poke with fork to make a few holes for steam to escape. Bake at 350° for about 45 minutes to an hour, turning over as they cook, until they are soft. If placing directly on oven rack, slide a sheet of foil on the rack below to catch the sweet drippings and spare your oven floor.
  2. Blend the Ingredients - Combine remaining ingredients and sweet potatoes using a food processor, stick blender or regular blender. Be sure to add sweetener a little at a time, tasting as you go, so that the pie will not overly sweet. The mixture should be smooth and creamy. Adjust flavorings if needed.
  3. Bake the Pie - Pour the blended pie filling into any prepared crust and bake at 350° for about one hour until knife comes out clean. This works fine whether using a pre-baked graham cracker crust or a need-to-bake crust. The top may crack a bit towards the end of baking, indicating it's ready.
  4. Enjoy as is or with your favorite creamy topping.

Additional Info