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5 from 1 vote

Vegan Crème Brûlée Sweet Potato Pies

Creamy, plant-based mini sweet potato pies topped with sugar and bruleed until crunchy!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Servings: 24
Calories: 148kcal
Author: Lauren Boehme

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