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Sweet Potato Pie With Coconut Whipped Cream

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About The Pie

This easy sweet potato pie vegan dessert with graham cracker crust and coconut whipped cream is out of this work delicious. The flavors are cozy and festive for Fall and Winter too. This easy vegan dessert will please the entire family regardless if they’re vegan or not! In fact no one will even know this pie is plant based.

See the sweet potato pie recipe video

Sweet potato pie recipe video

What do you need to make this vegan dessert recipe? For the crust you will need: 

  • 1.5 cups ground graham crackers
  • 7 tbsp vegan butter room temp 
  • 1/2 tbsp vanilla extract 
  • 3 tbsp brown sugar 

Best Vegan Graham Crackers?

Are graham crackers vegan? Yes as long as they don’t contain honey! The following brands are cruelty free:

  • Nabisco Original Grahams
  • Keebler Original Grahams Crackers
  • S’moreables Graham Style Crackers
  • Kroger Original Graham Crackers
  • Keebler Ready Crust Graham Pie Crust
  • Nabisco Teddy Grahams (cinnamon or chocolate flavor) 
  • Annie’s Homegrown Organic Bunny Grahams

How do you make the crust for this easy sweet potato pie vegan dessert?

Blend the graham crackers and add ingredients
Blend the graham crackers and add ingredients

First you need to blend up the graham crackers in your food processor then add the vegan butter, brown sugar, and vanilla extract. Grease your standard pie pan and mold the crust into the pan. Set the crust aside, or in the refrigerator, while you continue making the pie filling. What ingredients do you need for the pie filling? 

easy sweet potato pie vegan recipe
easy sweet potato pie vegan recipe
  • 3 cups cooked sweet potato without skin
  • 1/3 cup vegan butter – room temp 
  • 1 tbsp cinnamon 
  • 4 tbsp corn starch 
  • 1 cup sugar 
  • 1 tbsp maple syrup 
  • 1/2 tsp salt 
  • 1/2 tbsp vanilla extract 
  • 1 tsp baking powder 
  • 1 tsp baking soda 
  • 1 tsp agar powder (optional but helps the pie hold shape better)

What Is Agar Gelatin?

You might be wondering what is agar powder? This optional ingredient is a great egg replacement for vegan cakes and pies. It is like a vegan jello or gelatin that comes from seaweed but has no smell or flavor. You can leave this ingredient out or use 1/2 a banana, flax egg, or egg replacement of your choice

How do you make the filling for this easy sweet potato pie vegan dessert?

Boil the sweet potatoes
Boil the sweet potatoes

Boil 3-4 large sweet potatoes in a big pot of water for 40-50 minutes until they are fully cooked. Drain them from the water and allow them to cook down before removing the skin. Mix the cooked sweet potato with the rest of the filling ingredients and beat, whisk, or purée until thoroughly smooth and combined. Pour the batter on top of the crust in the pie pan and bake at 375 degrees F for 45-50 minutes. 

easy sweet potato pie vegan recipe
Pour the pie filling over the crust

How do you make the coconut whipped cream? Gather your ingredients: 1 can of full fat coconut milk, 1 cup powdered sugar, and 1 tsp vanilla extract. Make sure the coconut milk is fully chilled in the refrigerator over night. It also helps to chill the beater sticks and the mixing bowl. Scoop the coconut cream from the top of the can into the mixing bowl and beat with the powdered sugar and vanilla until it becomes fluffy. 

Jump To Recipe: Sweet Potato Pie With Coconut Whipped Cream

The flavors in the pie are delicious and festive for Fall and Winter. This dessert will please the entire family.

Course Dessert
Cuisine American
Diet VeganDiet
Prep Time 12 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 12 minutes
Servings 10 Slices
Calories 377 kcal
Author vegrecipesblog


For The Crust

  • 1.5 Cups graham cracker crumbs
  • 7 Tbsp vegan butter room temp
  • 1/2 Tbsp vanilla extract
  • 3 Tbsp brown sugar

For The Filling

  • 3 Cups cooked sweet potato without skin
  • 1/3 Cup vegan butter
  • 1 Cup sugar
  • 1 Tbsp cinnamon
  • 4 Tbsp cornstarch
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1 Tsp agar powder optional but helpful as an egg replacement
  • 1 Tbsp maple syrup
  • 1/2 Tsp salt
  • 1/2 Tbsp vanilla extract

For The Whipped Cream

  • 1 Cup coconut milk full fat, from the can
  • 1 Cup powdered sugar
  • 1 Tsp vanilla extract


  1. Start by boiling 3-4 large sweet potatoes for 40 minutes until they are thoroughly cooked then drain from the water and allow them to cool off so you can remove the skin and measure out 3 cups 

  2. Make the crust by blending your graham crackers (about 8 large ones) into crumble then blend in 7 tbsp room temp vegan butter followed by 1/2 tbsp vanilla extract and 3 tbsp brown sugar 

  3. Scoop it into a standard greased cake pan and press it down into the bottom to form the crust and set it aside

  4. Combine the 3 cups cooked sweet potatoes with 1/3 cup butter – (room temp), 1 tbsp cinnamon, 4 tbsp corn starch, 1 cup sugar, 1 tbsp maple syrup, 1/2 tsp salt, baking soda, baking powder, 1 tsp agar powder, and 1/2 tbsp vanilla extract 

  5. Whisk the ingredients vigorously until thoroughly combined- if you don’t like lumps you can use a soup purée to smooth it out even more or even blend or beat 

  6. Preheat the oven to 375 degrees F 

  7. Pour the pie batter on top of the graham cracker crust in the cake pan 

  8. Bake for 45 -50 minutes then set aside to cool 

  9. Use a fresh mixing bowl to beat the coconut milk with the vanilla and powdered sugar until it becomes fluffy (if the cream is not properly cold from the refrigerator it will not fluff up, it also helps to store the beater sticks in the freezer for 20 minutes ahead of time as well) 

  10. Allow the pie to cook down before serving with fresh whipped cream ! 

Recipe Notes

Nutrition Facts

Servings: 10

Amount per serving

Calories 377

% Daily Value*

Total Fat 13.4g 17%

Saturated Fat 9g 45%

Cholesterol 16mg 5%

Sodium 375mg 16%

Total Carbohydrate 65.5g 24%

Dietary Fiber 3g 11%

Total Sugars 40.7g

Protein 2.3

Vitamin D 4mcg 21%

Calcium 44mg 3%

Iron 12mg 65%

Potassium 426mg 9