My favorite time of year is now right around the corner. Why is are the fall and winter holidays my favorite time of year you ask? The food, obviously. I wanted to throw together a super unique, delicious and fun dessert for you guys that would be perfect for your holiday meals. These mini vegan crème brûlée sweet potato pies are like nothing I have ever had before and the most wonderful way. I used white sweet potatoes to give it that creamy look, but any type of sweet potato will work!
What You Need For The Best Vegan Sweet Potato Pie Ever:
- Sweet Potatoes: I used white to give it that creamy look, but orange or red are fine.
- Vegan Butter: I used Country Crock Plant Butter.
- Cane Sugar: I use organic cane sugar so I know it is vegan.
- Non-Dairy Milk: I used oat milk.
- Cornstarch: This is my choice of egg replacement for this type of pie since this is an excellent thickener.
- Nutmeg, Cinnamon and Vanilla: To flavor it.
- Vegan Pie Crust: Homemade or store bought!
These vegan crème brûlée sweet potato pies are in one word, spectacular. They use very few ingredients, 9 to be exact. Plus, most of the ingredients you probably already have in your pantry, right, now. This pie recipe is also super simple. Boil the sweet potato(es) until they are tender. Then whip with the rest of the ingredients, put in the crust and bake. Once the pies have cooled, sprinkle them with sugar and torch them. Which is the most fun part!
Why Should You Make These Perfect Fall Pies?
- They are incredibly easy to make.
- You can make a ton of portions, so they are perfect for a party.
- These mini pies are so fun to eat!
- A unique spin on the classic dessert.
- They are one of the most delicious pies I have ever had!
Vegan Crème Brûlée Sweet Potato Pies
Creamy, plant-based mini sweet potato pies topped with sugar and bruleed until crunchy!
Ingredients
- 1 Pound(16oz) Sweet potatoes, I used white, but any color works
- 1/2 Cup Vegan butter, room temperature
- 1 Cup Organic cane sugar + more for topping
- 1/2 Cup Non-dairy milk, unsweetened I used oat milk
- 3 Tablespoons Cornstarch
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- Pinch of Salt
- 1 1/2 teaspoon Vanilla
- 15-16 Ounces Unbaked vegan pie crust, homemade or store bought(enough for 2 9 inch pies)*
Instructions
- Put the sweet potato(es) into a large pot of water whole without peeling. Heat on medium high.
- Bring to a boil and let boil at a low boil for 45 to 50 minutes or until the sweet potato(es) are tender.
- Drain and let cool enough to handle.
- Preheat the oven to 350 degrees(F).
- Once you can handle the sweet potato(es), peel the skin completely off and then break the sweet potato(es) up into chunks and add it to a large mixing bowl, or the bowl of a stand mixer.
- Start to whip the sweet potato chunks with the whisk attachment of a hand mixer or the stand mixer.
- Once they are broken down slightly but still chunky, add the vegan butter and then continue to whip until it starts to smooth out. A minute or 2.
- Then pour the sugar, non-dairy milk, cornstarch, cinnamon, nutmeg, salt and vanilla into the bowl.
- Continue to whip the sweet potato mixture until it is smooth and thick. This may take a few more minutes. It may still look like it has some texture to it, that is fine.
- Now spray a mini pie tin** or a muffin tin with non-stick spray.
- Roll out your pie crust if you made your own, or unroll it if you bought the store-bought rolled kind. Then cut using a circular biscuit or cookie cutter that is slightly larger than the holes in the pan you are using.
- Press the circles of crust into the holes in the pan. If you are using the mini pie pan, this recipe will make about 24 pies, if you are using a muffin tin, it will make about 18.
- Prick holes into the bottom of each pie crust with a fork.
- Fill up each crust with the sweet potato pie filling, then smooth the filling out.
- Bake for 25 to 30 minutes or until the crusts are golden brown and the filling looks firm.
- Let them cool completely, then sprinkle the tops of each mini pie with about1/4- 1/2 tsp of cane sugar. Then using a kitchen torch, torch the sugar on top of each pie. Once the sugar is brown and melted, swirl around the melted sugar to evenly coat the tops of the pies.
- Serve immediately with vegan whipped cream if desired. If you want to make them ahead, you can make them a day or 2 before you plan to serve them and then just torch the sugar on top right before serving!
Video
Notes
*My FAVORITE VEGAN PIE CRUST RECIPE and my FAVORITE STORE-BOUGHT.
**THIS is the mini pie pan I used!
THIS is the torch I used!
Nutrition
Calories: 148kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 105mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 196IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg
Okay, I tested these out to see if I wanted to make them for thanksgiving. All I can say is, wow! The most delicious pies ever! I’ll definitely be making them for thanksgiving dinner!