Get ready to embrace the cozy, comforting hug of sweet potato pie! This dessert is like a warm slice of nostalgia, with velvety sweet potatoes, a touch of spice, and that buttery, flaky crust. If you’re looking for a little slice of homemade heaven, you’ve found it right here.
Table of Contents
This recipe is…
Have you ever tried sweet potato pie? If you HAVE, then you already know that it’s magical. If you haven’t, then allow me to dispel a few of the thoughts likely running through your mind. Sweet potato pie is NOT a bunch of mashed up sweet potatoes that are then spread out in a pie crust. It’s a delicate, decadent, silky smooth pie made with a few sweet potatoes, plenty of butter, some coconut sugar, vibrant spices, and one can of milk. The first time I made it, I couldn’t get over the filling and couldn’t stop licking the spoon.
Many sweet potato pies call for sweet potatoes to be peeled and then boiled until soft. Those of you who know me well know that I like to simplify things as much as possible! As such, I chose to bake these sweet potatoes (no peeling equals less work) until perfectly soft. After allowing them to cool enough to the point that I could handle them, the peel slipped right off and I got busy preparing the rest of the components.
If you’re looking for more holiday-worthy desserts, we’ve got you. This pumpkin spice coffee bundt cake is a showstopper, these pumpkin spice rice krispie treats are perfect for a casual gathering, and these Kentucky bourbon balls are SPECIAL!
Why You’ll Love This Recipe
- It’s easy – pie may feel intimidating, but this recipe is truly so easy to pull off! Follow the instructions (with photos as the guide) below for the no-fail process.
- It’s DELICIOUS – while we do love a good classic pumpkin pie, there is something deliciously different about a sweet potato pie. It’s luscious, decadent, and if you haven’t tried it, you definitely need to.
Sweet Potato Pie Ingredients
The recipe ingredients here are super simple! You’ll need a pie crust, sweet potatoes, butter, spices, plus a couple other things to bring the recipe together. Find ingredient notes (including substitutions and swaps) below.
- Pie crust – go simple and store-bought here or make your own pie crust. If you’re making your own, we’ve got a couple to choose from: paleo pie crust + homemade gluten free pie crust.
- Coconut sugar – feel free to use brown sugar here instead of coconut sugar if you’d like!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it gluten-free – use a gluten-free pie crust to make this recipe gluten-free. There are some really great store-bought gluten-free options too, if you’d like to skip the step of making your own crust!
- Make it Paleo – in the same vein, use a Paleo pie crust to make the pie Paleo (the rest of the ingredients are already Paleo approved). It’ll be quite a bit harder to find a Paleo pie crust at the grocery store, so if you’re going this route you’re best bet is to make your own.
How to Make Sweet Potato Pie
The sweet potato pie process couldn’t be easier! The most finicky part of the entire thing is making sure that the filling cools before adding in the whisked eggs (nobody wants scrambled eggs in their pie), but even that isn’t hard. Follow along below for the full how-to.
Step 1: Place the sweet potatoes on a baking sheet and bake at 375°F for 45 minutes to 1 hour, or until they easily give with a slight pinch (wearing an oven mitt). Remove from oven and let cool enough to handle.
Step 2: Once cooled, remove the skin from the sweet potatoes and transfer to a medium-sized sauce pot over medium heat. Add the butter, sugar, spices, and coconut milk to the pot with the sweet potatoes and bring to a simmer, stirring continuously.
Step 3: Using either an immersion blender, standing blender, or food processor, blend the mixture until completely smooth. Set the filling aside to cool slightly.
Step 4: In a separate bowl, whisk the eggs with the vanilla extract and set aside.
Step 5: Once the filling is slightly cooled, whisk in the egg mixture until smooth.
Step 6: Pour the filling into the pie pan.
Step 7: Bake the pie at 350°F for one our, until the center of the pie stops jiggling when gently shaken. Let the pie cool on the counter and then transfer to the refrigerator to let it cool completely.
Step 8: Serve with whipped cream and a fresh grating of nutmeg, and enjoy!
Recipe Tip
Be sure to let the sweet potato pie filling cool completely before whisking in the egg mixture. If the filling is still to hot, the eggs will start to scramble once added!
How to Serve
Serve your sweet potato pie alongside all of the classic Thanksgiving dishes. Here’s my ideal menu, in case it’s helpful:
- Main: Oven Roasted Turkey
- Starchy Side: Creamy Mashed Potatoes (topped with traditional gravy, of course)
- Stuffing: Gluten-Free Old Fashioned Stuffing
- Veggie Side: Balsamic Roasted Brussels Sprouts with Bacon
- Dessert: this sweet potato pie!
How to Store
Store any leftover pie covered in the refrigerator. Stored this way, it’ll last for up to 5 days. Slice and enjoy at your leisure!
Frequently Asked Questions
You can absolutely freeze sweet potato pie! Simply wrap it tightly (the goal here is to let as little air into the pie as possible) and then store it in the freezer for up to 3 months. When you’re ready to enjoy it, let the pie thaw in the fridge overnight.
Yes! Sweet potato pie is a great thing to check off of your holiday prep list early. Make the pie up to 3 days in advance (stored in the fridge) or up to 3 months in advance (stored in the freezer).
Both methods work great! We chose to bake the sweet potatoes for ease, but as it turns out, baking them also imparts a little bit of roast-y sweetness on the flesh of the sweet potato.
More Favorite Holiday Desserts
If you tried this Sweet Potato Pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Sweet Potato Pie Recipe
Ingredients
- 1 pie crust, store-bought or homemade pie crust
- 3 medium-sized sweet potatoes, about 1.5 pounds
- 8 tablespoons (1 stick) butter
- ¾ cup coconut sugar
- ½ teaspoon ground nutmeg, additional for garnish
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- 1 13.5-ounce can full-fat coconut milk
- 3 large eggs
- 2 teaspoons vanilla extract
- Whipped cream, for serving, store-bought or homemade whipped cream
Instructions
- Place the sweet potatoes on a baking sheet and bake at 375°F for 45 minutes to 1 hour, or until they easily give with a slight pinch (wearing an oven mitt). Remove from oven and let cool enough to handle. Lower the oven temperature to 350°F.
- Once cooled, remove skin and transfer to a medium-sized sauce pot over medium heat.
- Add the butter, sugar, spices, and coconut milk to the pot with the sweet potatoes. Bring to a simmer, stirring continuously.
- Using an immersion blender, standing blender, or food processor, blend the mixture until completely smooth. Set the filling aside to cool.
- In a separate bowl, whisk the eggs with the vanilla extract and set aside. Once the sweet potato filling is slightly cooled, whisk in the egg mixture until smooth, and pour the filling into the pie pan.
- Bake at 350°F for one hour, or until the center stops jiggling. Let the pie cool on the counter and then transfer to the refrigerator to cool completely.
- Serve with whipped cream and a fresh grating of nutmeg, and enjoy!
Nutrition
Like this recipe?
Leave a comment
Can you use a premade gluten free crust for this?
Absolutely!
What could I use I instead of butter? Could I sub coconut oil?
Coconut oil will work!
The link to the eBook with the other crust recipe doesn’t work. Can you post the recipe please?
Thanks for letting us know! We’ll update this recipe ASAP with the crust.
Yummy!! very tasty. I loved the way it came out.My kids loved it .
I made this last night as a tester for my family’s holiday party next weekend. It was delicious! I overfilled my pan just slightly, so it bubbled over in the oven, so next time I will definitely make a little mini one with the extra filling. And thanks for the tip of rolling out the crust on wax paper! It would have been a sticky mess on my countertop without it! Can’t wait for my family to try this next weekend!
It looks very sweet and delicious, I’ll try your recipe. If successful I’ll sell it in my cafe, and for you I will give free 🙂
This looks awesome!! If I was lazy…(not saying I am :)), what would be your recommendation about how to use canned sweet potato instead of cooked sweet potato?
Haha just use it exactly the same! Skip the roasting part and go right to blending it together 🙂
Could this be frozen and just reheated the day of serving? Also, is it served cold or warm? Look delish!
Served cold and though I haven’t tested freezing it, I imagine that it would work just fine frozen and then thawed! If you give it a try, please let us know how it turns out!