For the crust:

  • 1 1/2 cups vegan graham cracker crumbs
  • 1/4 cup melted coconut oil
  • 2 tablespoons maple syrup

For the filling:

  • 2 cups mashed purple sweet potatoes (cooked and peeled)
  • 1/2 cup coconut milk (full fat)
  • 1/2 cup maple syrup
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt


  1. Preheat the oven: Preheat your oven to 350°F (175°C).
  2. Make the crust:
    • In a bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup.
    • Press the mixture into the bottom of a 9-inch pie dish to form the crust.
  3. Bake the crust:
    • Bake the crust in the preheated oven for about 10 minutes, or until it becomes golden brown. Remove from the oven and let it cool.
  4. Prepare the filling:
    • In a blender or food processor, blend the mashed purple sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  5. Assemble the pie:
    • Pour the sweet potato filling into the pre-baked crust.
  6. Bake the pie:
    • Bake the pie in the preheated oven for 45-50 minutes or until the filling is set. You can test the doneness by inserting a toothpick into the center – it should come out clean.
  7. Cool and serve:
    • Allow the pie to cool completely before slicing and serving. You can refrigerate it for a few hours to help it set further.
  8. Optional toppings:
    • Top the pie with coconut whipped cream, chopped nuts, or a sprinkle of cinnamon before serving.