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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Caramel Sweet Potato Pie

    Vegan Caramel Sweet Potato Pie

    42
    By Alisa Fleming on November 14, 2016 Dairy Free Desserts, Dairy-Free Recipes

    Pumpkin spice may be all the rage on social media, but for millions of Americans, sweet potatoes will always take the cake, or pie, as it were. But I think it’s time to bring even more pie lovers to the spud side, and this decadent salted caramel sweet potato pie should do the trick.

    Vegan Caramel Sweet Potato Pie RecipeThis post is sponsored by nutpods, an AMAZING, full-bodied, dairy-free creamer. And that opinion really is my own! But the caramel sweet potato pie recipe was created for us by the talented vegan cookbook author and photographer, Hannah Kaminsky. 

    Choosing the Right Ingredients

    A little trick to making pumpkin pie non-dairy, or caramel sweet potato pie in this case, is to swap dairy-free creamer for the evaporated milk. It has an equivalent richness that produces a delicious, melt-in-your-mouth experience. But you do want to stick with an unsweetened variety, which is just one of the reasons Hannah uses nutpods in this recipe.

    Hannah also realized that nutpods is the perfect consistency for making a restaurant-quality caramel sauce. And thus, this relatively easy, yet over-the-top decadent caramel sweet potato pie emerged from her oven.

    For egg-free needs, just a small amount of starch pairs with the dairy-free creamer to help this caramel sweet potato pie set up to the perfect slice-able consistency. If you don’t have tapioca starch available, don’t worry. Fortunately, non-GMO cornstarch or arrowroot starch can be used with similar results.

    Vegan Caramel Sweet Potato Pie RecipeAll photos by Hannah Kaminsky. 

    Special Diet Notes: Caramel Sweet Potato Pie

    By ingredients this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.

    For a gluten-free, vegan caramel sweet potato use your favorite dairy-free, gluten-free pie crust recipe or store-bought version.

    5.0 from 2 reviews
    Vegan Caramel Sweet Potato Pie
     
    Print
    Prep time
    15 mins
    Cook time
    60 mins
    Total time
    1 hour 15 mins
     
    A luscious ribbon of rich salted homemade caramel sauce sets this vegan sweet potato pie apart from the pack. And after just one bite, even pumpkin fanatics must admit that the humble spud brings far greater style and substance to the table than that silly old squash.
    Author: Hannah Kaminsky
    Serves: 8 to 10 servings
    Ingredients
    Salted Caramel Sauce
    • 1 cup granulated sugar
    • 2 tablespoons water
    • 1 teaspoon lemon juice
    • ½ teaspoon salt
    • ½ cup unsweetened dairy-free creamer (I use nutpods French Vanilla)
    Sweet Potato Filling and Assembly
    • 1 9-inch dairy-free pie crust, par-baked or blind baked
    • 1 pound (about 2 cups) mashed sweet potatoes
    • ½ cup unsweetened dairy-free creamer (I use nutpods French Vanilla)
    • ½ cup light brown sugar, firmly packed
    • ¼ cup tapioca starch
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon cardamom
    • ½ teaspoon salt
    Instructions
    Salted Caramel Sauce
    1. Combine the sugar, water, lemon juice, and salt in a medium-sized saucepan over medium heat. Once the sugar is fully moistened, do not stir the mixture. Instead, gently swirl the pan to mix. This will prevent the sauce from crystallizing.
    2. Cook the sugar, swirling the pan occasionally, until it turns deep amber in color. You want to cook it to a dark shade to give it the most flavor, but it should not smoke or smell burnt. Once it begins to color, it will progress very quickly.
    3. Once deeply colored, VERY CAREFULLY pour in the creamer. The mixture is likely to sputter and bubble up. Continue to cook the mixture for just a minute or two longer until the creamer is fully incorporated.
    4. Let cool completely before using or storing in a glass jar.
    Sweet Potato Filling and Assembly
    1. Preheat your oven to 350ºF.
    2. Add the mashed sweet potatoes, creamer, sugar, tapioca starch, vanilla, spices, and salt to your blender or food processor. Puree until perfectly smooth, stopping to scrape down the sides as needed.
    3. Transfer the filling to your par-baked crust, and smooth down the top.
    4. Drizzle about ½ cup of the cooled caramel sauce all over, and use a knife or thin spatula to marble it throughout.
    5. Bake for 50 to 60 minutes, or until the filling appears to be set and no longer shiny on top. It may still jiggle slightly when tapped, but it will continue to firm up as it cools.
    6. Let cool completely then refrigerate for at least 4 to 6 hours, for the cleanest slices.
    7. Serve with the leftover caramel sauce drizzled on top, if desired.
    3.5.3208
    Vegan Caramel Sweet Potato Pie Recipe

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    42 Comments

    1. Kelly Roenicke on November 20, 2016 2:50 pm

      I’ve never had sweet potato pie before! That caramel drizzle looks amazingly decadent!

      Reply
    2. Kortney // Allergy Girl Eats on November 19, 2016 8:52 am

      I feel like sweet potato pie is such an american thing! I have never tried it and seeing the pics I am 100% convinced I need to. The texture looks so nice and smooth.

      Reply
      • Alisa Fleming on November 19, 2016 11:09 am

        I’d even go so far as to say it’s a Southern thing Kortney! I grew up in the Northwest with nary a sweet potato pie in site. But I was happy to discover its popularity in other places!

        Reply
    3. Alicia Pope on November 18, 2016 12:59 pm

      I love anything that has sweet potatoes in it… and my boyfriend loves anything with caramel on it. This will be great! And using creamer for caramel is a great idea!

      Reply
      • Alisa Fleming on November 19, 2016 11:11 am

        Sounds like this pie is as good of a match as you two are 🙂

        Reply
    4. Gluten Free With Emily on November 18, 2016 10:48 am

      This looks extremely drool-worthy! I still need to make a sweet potato pie, (or Parfait) in my case! Love the caramel topping!

      Reply
      • Alisa Fleming on November 19, 2016 11:13 am

        I’m all about the parfaits, too Emily! Perfect for smaller households and fun for entertaining.

        Reply
    5. Elizabeth DiBurro on November 18, 2016 9:11 am

      Swapping out the evaporated milk for dairy-free creamer is genius! This is a recipe I’ll have to try. Thank you!

      Reply
    6. Nicole Dawson on November 18, 2016 8:58 am

      I’ve never come across Nutpods before but I do swap out non-dairy creamer for evap milk sometimes. I also found an amazing coconut evaporated milk that I absolutely love! I’ll have to see how it works with the caramel ingredients! It looks amazing.

      Reply
    7. Cricket Plunkett on November 18, 2016 8:11 am

      The pie crust is simply stunning! What a perfect Thanksgiving dessert!

      Reply
    8. Ricki on November 18, 2016 7:51 am

      Oh, my goodness gracious! This is just about my ideal recipe. I love (love!) anything “sweet potato”–and a pie, WITH caramel sauce–well, that just takes it way over the top! Looks amazing, Alisa! Sure wish we could get that nutpods creamer over here. (I’ll just have to wait). 😉

      Reply
      • Alisa Fleming on November 19, 2016 11:17 am

        Hopefully they will make their way to Canada soon Ricki!

        Reply
    9. laura@motherwouldknow on November 15, 2016 7:36 pm

      This looks so incredibly delicious. And it’s perfect for my kosher friend who always needs non-dairy (also known as pareve) desserts after a meat (turkey) dinner on Thanksgiving. Can’t wait to tell her about this creative, non-traditional way to enjoy a traditional Thanksgiving dessert.

      Reply
      • Alisa Fleming on November 19, 2016 11:26 am

        That’s so awesome! I hope she gets the chance to try and LOVE it Laura 🙂

        Reply
    10. Jenn on November 15, 2016 1:35 pm

      Mmmm, it looks so good! And that caramel sauce takes it right over the top!

      Reply
    11. amanda -runtothefinish on November 15, 2016 8:14 am

      I just don’t understand why you live so far away. I’d happily let you come over and cook for me all the time 🙂

      Reply
      • Alisa Fleming on November 15, 2016 10:45 am

        Right? That dang altitude – otherwise I’d be in Colorado by spring 🙂

        Reply
    12. Michelle on November 15, 2016 6:01 am

      Am gonna make this soon! Yum! What other coconut and almond free creamer could I use tho? Would a cashew milk or cashew cream work? Or pea milk?

      Reply
      • Alisa Fleming on November 15, 2016 6:55 am

        Hi Michelle, if you can’t do almonds or coconut, then yes, a light cashew cream should work. I wouldn’t use just milk beverage.

        Reply
    13. Katie Young on November 15, 2016 3:24 am

      The sweet potato pie❤ A staple in my granny’s kitchen when I was growing up. This recipe looks amazing. I plan to make it for a vegan Thanksliving potluck that I’m going to next Friday. Thanks for sharing.

      Reply
      • Alisa Fleming on November 15, 2016 6:56 am

        That’s wonderful Katie. Thank you for sharing and I hope you enjoy!

        Reply
    14. Lindsay Cotter on November 14, 2016 7:19 pm

      This looks heavenly! Love the addition of the caramel sauce!

      Reply
      • Alisa Fleming on November 15, 2016 6:58 am

        Everything is better with caramel sauce! I think that is a culinary rule along with chocolate 🙂

        Reply
    15. Sonali- The Foodie Physician on November 14, 2016 5:20 pm

      A nice change from the usual pumpkin pie! It looks like she achieved the perfect consistency with that filling and that caramel sauce looks divine!

      Reply
      • Alisa Fleming on November 15, 2016 6:58 am

        I know! Pretty amazing considering there are no eggs at all.

        Reply
    16. Chrissa - Physical Kitchness on November 14, 2016 4:02 pm

      Oooo I may have to bust this out for Thanksgiving! I think it would be perfect to bring with my mini pumpkin pies. You rock! Thanks for the inspiration.

      Reply
      • Alisa Fleming on November 15, 2016 6:59 am

        ooh yes, those would be complimentary, but different!

        Reply
    17. Kerri Olkjer on November 14, 2016 2:05 pm

      I just love this time of year. All of these amazing, creative recipes! So much fun to try.

      Reply
      • Alisa Fleming on November 14, 2016 3:18 pm

        You and me both Kerri!

        Reply
    18. Laura on November 14, 2016 1:55 pm

      Can you believe I’ve never had sweet potato pie?! I’ve eaten my fair share of pumpkin pies…but I need to try this!

      Reply
      • Alisa Fleming on November 14, 2016 3:18 pm

        Gah! Really? It’s time to change that Laura! I know what needs to be on your holiday menu this year …

        Reply
    19. Sarah- A Whisk and Two Wands on November 14, 2016 12:45 pm

      Looks delicious! I’m all about delicious desserts during the holidays and I’d love to add this one to the table. I love the use of coffee creamer to make the caramel sauce and can’t wait to give that a try.

      Reply
      • Alisa Fleming on November 14, 2016 3:17 pm

        Thanks Sarah! I know, right, it’s genius. I hope you get the chance to trial it soon!

        Reply
    20. Elizabeth Shaw on November 14, 2016 10:39 am

      What a great way to include a dairy free dessert for the holidays! I’ve never seen these creamers, but I know a few clients who will be loving this recipe! Looks divine!

      Reply
      • Alisa Fleming on November 14, 2016 12:06 pm

        Yes, caramel makes everything fun, delicious and festive! I highly recommend them – they’re different from the others.

        Reply
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