This vegan sweet potato pie is rich, creamy, and lightly spiced for amazing flavor. A delicious dairy-free and egg-free dessert that's perfect for holidays and special occasions!
Preheat the oven to 400°. Poke a few holes in each sweet potato using a sharp knife.
Place the sweet potatoes directly on the oven rack and bake them until very soft, about 45 minutes (Note 1).
When the sweet potatoes are done baking, slice them open to allow the steam to escape. Allow them to sit for a few minutes to cool.
Prepare the pie crust while the sweet potatoes bake. If you're not using a premade crust, roll out your dough and drape it into a 9-inch pie pan. Press it into the pan, trim the excess, and crimp the edges if desired.
Use a knife or fork to poke a few holes in the bottom and sides of the crust.
Line the inside of the crust with a sheet of foil or parchment paper, then fill it with pie weights, dried rice, or beans.
Bake the crust for 15 minutes, then remove it from the oven and place it on a cooling rack.
Lower the oven temperature to 350°.
When the sweet potatoes are cool enough to handle, scoop out the insides and place them into the bowl of a food processor fitted with an s-blade (Note 2). Add the coconut milk, maple syrup, cornstarch, vegan butter, vanilla extract, cinnamon, ginger, nutmeg, cloves, cardamom, and salt.
Blend the ingredients until smooth, stopping to scrape the bowl as needed.
Transfer the batter to the pie crust and smooth out the top with a spatula.
Bake the for about 45 to 50 minutes, or until set. Keep an eye on the pie and, if needed, cover the edges with foil or pie shields after about 15 minutes to prevent burning.
Remove the pie from oven and allow it to cool completely before slicing.
Serve with dairy-free whipped cream and a sprinkle of cinnamon, if you'd like.