Vegan Caramel Sweet Potato Pie

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.

This 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.

All 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