I love sweet potato pie at Thanksgiving! There’s something about sweet potatoes that just feels like home. They’re humble, hearty, and full of natural sweetness—everything I love about Southern cooking.

Every Southern kitchen I’ve ever loved has smelled like sweet potatoes in the fall — that warm, caramel-like sweetness drifting through the house while someone hums along to an old gospel tune. Growing up, sweet potatoes weren’t fancy food — they were love food. They showed up mashed and buttered at Sunday dinners, baked into pies at church potlucks, and folded into casseroles for every celebration and comfort moment in between.

When I went plant-based, I didn’t want to lose that tradition — I wanted to reimagine it. This Sweet Potato Cheesecake was born out of that tug between memory and modern comfort. It keeps the creamy texture and cozy spices I grew up with but swaps the heavy dairy and sugar for wholesome, feel-good ingredients like roasted sweet potatoes, cashews, and maple syrup.

What I love most is that it still tastes like home. The filling is silky and spiced, the crust has a buttery-nutty crunch, and every bite reminds me of family gatherings — laughter around the table, someone sneaking the last slice, and the feeling that food, when made with care, can heal more than hunger.

Sunny Highlight

This cheesecake is naturally sweetened with maple syrup and sweet potatoes, giving it a caramel-like richness without refined sugar. The nuts and oats in the crust add heart-healthy fats and fiber, while the cashews create that luscious cheesecake texture—no dairy needed!

Pro Tip

Roast your sweet potatoes the day before. The natural caramelization adds a deep, warm sweetness that shines in the filling.

Nutrition Highlights (per slice, approx.)

Compared to a traditional cheesecake (which can hit 450–600 calories a slice, loaded with butter, cream cheese, and sugar), this version gives you all the flavor with none of the heaviness at only 300 calories and 6 grams of protein.

🌻Final Thoughts

This Sweet Potato Cheesecake is everything Southern hospitality stands for—warm, comforting, and made with love. Whether you serve it with a drizzle of maple or a dollop of aquafaba whipped cream, it’s sure to win hearts at the table.

Sweet Potato Cheesecake

This creamy, spiced Sweet Potato Cheesecake brings Southern comfort to the plant-based table—rich with roasted sweet potatoes, maple syrup, and a nutty oat crust that’s wholesome, dairy-free, and irresistibly nostalgic.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Servings: 8

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method

Ingredients

Crust

1 cup rolled oats
3/4 cup pecans or walnuts
6 Medjool dates pitted
1 tbsp maple syrup
1 tsp cinnamon
Pinch of salt

Filling

2 cups mashed roasted sweet potato
3/4 cup soaked cashews
1/2 cup maple syrup
1/3 cup unsweetened plant milk
3 tbsp lemon juice
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
Pinch salt
1 tbsp almond butter for a firmer freeze

Method

Crust

Preheat oven to 350 degrees
Blend all ingredients until just mixed in food processor
Press into 9 inch pie pan
Bake 10 minutes then cool

Filling

Blend all ingredients (except milk) until completely smooth and thick — the texture should resemble pudding.
Use the milk sparingly to help with consistency

Assembly

Poor filling over the crust and smooth on top
Cover and freeze 4-6 hours
Before serving, thaw in fridge 45-60 minutes before serving (or on the counter for about 30 minutes)

Optional Garnish