Prep: 30 mins
Cook: 1 hr 50 mins
Total: 2 hrs 20 mins
Servings: 8
Yield: 1 9-inch pie

This has long been a favorite, and everyone who tastes it says it is the best they have ever had.

  • 1 (1 pound) sweet potato
  • ½ cup “Miyoko” or “Follow Your Heart” butter, softened
  • 1 cup white sugar
  • ½ cup nut milk
  • 2 large vegan eggs
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked vegan pie crust


Step 1
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Step 2
Break apart sweet potato in a bowl. Add butter, and mix well with a mixer. Stir in sugar, nut milk, vegan eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until the mixture is smooth. Pour filling into an unbaked pie crust.

Step 3
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until the knife inserted in the center comes out clean. The pie will puff up like a souffle, and then sink down as it cools.

Original Recipe & Photo by Loving It Vegan

Enjoy Your Sweet Pie!