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.
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
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More vegan desserts
Vegan Strawberry Ice Cream with White Balsamic
Vegan Chocolate Pumpkin Pie
Vegan Salted Caramel Brownies
Key Lime Pie with Tofu and Coconut
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.
https://www.theendlessmeal.com/vegan-purple-sweet-potato-pie/
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.
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
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More vegan desserts
Vegan Strawberry Ice Cream with White Balsamic
Vegan Chocolate Pumpkin Pie
Vegan Salted Caramel Brownies
Key Lime Pie with Tofu and Coconut
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.
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
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
