Vegan Caramel Sweet Potato Pie

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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
 
Prep time
Cook time
Total time
 
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.
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.
Vegan Caramel Sweet Potato Pie Recipe

About Author

Alisa is the founder of GoDairyFree.org, Senior 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. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

40 Comments

    • 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!

  1. 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.

  2. 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). 😉

  3. 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.

  4. 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?

  5. 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.

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