This easy and healthy sweet potato pie is made with coconut sugar, coconut cream and fresh sweet potatoes. It’s dairy-free, vegan and can easily be made gluten-free as well.
I don’t think you guys are mentally prepared for this recipe! It is SO good I ate it for breakfast the morning after recipe testing. Oops!
My first experience with sweet potato pie was a few years ago when a friend brought his mom’s sweet potato pie to our Friendsgiving celebration. One bite and I was hooked. I’ve always loved pumpkin pie, but if you were to make me choose between pumpkin and sweet potato pie today, I’d pick sweet potato. With sweet potato pie, the filling has more texture and tastes a bit sweeter too, which makes sense given that pumpkin is a bit more watery and bland tasting, in my opinion.
Sweet potato pie is a holiday staple in African-American and Southern homes. This stems from sweet potatoes and yams being major crops in the South and common go-to options for slaves when preparing food (for themselves and the white families they served). The filling consists of mashed sweet potatoes, evaporated milk, sugar, spices (like nutmeg) and eggs. The texture can be silky smooth or dense, it just depends on the recipe.
Since I adore the sweet potato pie that my friend’s mom makes, I decided it would be fun to try my hand at a vegan version with coconut cream and coconut sugar. After a couple test batches, I landed on this recipe and I have to say, it’s pretty darn good! I need to make one for my friend’s mom to see what she thinks of it. 🙂
The best part about this pie? It’s crazy simple to make, especially if you use a store-bought pie shell! Once you’ve baked your sweet potatoes, the filling takes no time at all to prepare.
When shopping for sweet potatoes, look for firm, unwrinkled skins. Sweet potatoes come in all different colors – creamy white, deep orange and purple. I usually buy the orange or cream ones most often just because that’s what is typically available at my local store. The orange sweet potatoes are usually sweeter than the cream sweet potatoes. Store you sweet potatoes in your pantry or on the counter top at room temperature. They’ll last about a week before they start to go bad (which usually means getting wrinkly and softer).
Mash – If you haven’t already, mash your cooked sweet potatoes. I like to leave some chunks for texture!
Mix – Add the mashed sweet potatoes, coconut sugar, canned coconut cream, vanilla, cinnamon, nutmeg, cornstarch and salt to a stand mixer, blender or food processor and combine until smooth. I combined everything in my Vitamix.
Fill pie shell – If using a pie shell, make sure to pre-bake it according to package/recipe instructions. Pour the filling into the pre-baked pie shell and use a spatula or spoon to smooth out the top. If you’re not using a shell, pour the filling into a greased pie tin.
Bake – Bake at 350ºF for 25-30 minutes.
Cool + chill – Allow the pie to cool and then transfer to the fridge to set up and chill before slicing and serving, for at least 8 hours, preferably overnight.
Most pumpkin and sweet potato pies can be frozen for up to one month. If you want to prepare this pie ahead of time and freeze it, here’s what I would do:
Let the pie cool completely, on a wire rack at room temperature for at least 4-8 hours. You want to make sure the pie has ample time to cool.
Wrap the pie tightly in a couple layers of plastic wrap, then wrap in a layer of aluminum foil.
Place a label on the pie with the date and freeze.
To thaw, bring pie out of the freezer the day before you plan to serve it. Remove the foil if using and thaw in the fridge overnight. Serve as normal.
To be fully transparent, I haven’t tried freezing this specific recipe so if you try it, please let me know how it works for you in the comment section. I’d love to know if the flavor and texture turn out well after freezing.
If you try this recipe for easy sweet potato pie please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.