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4.77 from 21 votes

Healthy Sweet Potato Pie

Brittany Mullins, Certified Health CoachUpdated Oct 22, 2026

DFDairy FreeVVeganVGVegetarian

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38 Comments

Servings: 8

9 hrs 45 mins

I make this healthy sweet potato pie with coconut cream, coconut sugar and warm spices for a rich, creamy filling without eggs or dairy. A store-bought crust keeps it simple, and you can make it ahead for Thanksgiving.

A friend brought his mom’s sweet potato pie to our Friendsgiving a few years ago, and one bite had me reconsidering my loyalty to pumpkin pie. I loved the sweetness and texture of the sweet potatoes, and I wanted to make a vegan version that was just as satisfying.

After a couple of test batches, I landed on this combination of coconut cream, coconut sugar and warm spices. The filling was so good I ate a slice for breakfast the next morning! Like my healthy sweet potato casserole, it puts sweet potatoes at the center of a holiday favorite. Just plan to make the pie the day before so it has time to chill before slicing.

Why You’ll Love This Sweet Potato Pie

• No eggs or dairy needed. Coconut cream gives the filling richness, while cornstarch helps it set into slices.
• An easy crust shortcut. Use your favorite store-bought vegan pie shell so you can focus on the filling.
• Made ahead for the holidays. The pie needs an overnight chill, which means dessert is ready before the Thanksgiving cooking begins.
• A delicious way to use baked sweet potatoes. Bake them ahead using my baked sweet potato recipe, then measure out the mashed flesh when you’re ready to make the filling.

Healthy Sweet Potato Pie Ingredients

• sweet potatoes – you’ll need 3 cups of cooked, mashed sweet potato, which the recipe estimates as 2–3 medium-large potatoes. Measure after cooking and removing the skins, since potato sizes vary.
• coconut sugar – adds a caramel-like sweetness that pairs nicely with the sweet potatoes and spices.
• canned coconut cream – gives the filling its rich, creamy texture without dairy. Choose unsweetened coconut cream, not sweetened cream of coconut.
• vanilla extract – rounds out the flavor of the filling.
• cinnamon and nutmeg – bring the warm spice flavor I love in a holiday pie.
• cornstarch – helps thicken the egg-free filling so it holds together when sliced.
• salt – balances the sweetness and brings out the other flavors.
• 9-inch pie crust – I like Wholly Wholesome organic pie shells for a convenient vegan option. Use a store-bought shell or your favorite homemade crust, and follow its instructions for prebaking.
• coconut whipped cream – optional, but a dollop on each chilled slice is my favorite way to finish this pie.

Preparing Sweet Potatoes for Pie

I prefer baking the sweet potatoes for this pie, but boiling works if you’re short on time. Choose orange-fleshed sweet potatoes and cook them until completely tender so they blend easily into the filling.

• Baked: Pierce the skins with a fork and bake at 400°F until a knife slides easily into the center. Let them cool enough to handle, then scoop out the flesh.
• Boiled: Peel and cube the sweet potatoes, cover with water and simmer until fork-tender, about 15 minutes depending on the size of the pieces. Drain thoroughly and let the excess steam escape before mashing.

Either way, measure 3 cups of cooked, mashed sweet potato for the filling. Save any extra for another recipe.

How to Make Healthy Sweet Potato Pie

Step 1: Cook the sweet potatoes using one of the methods above, then peel, mash and measure 3 cups. Meanwhile, prebake your 9-inch pie crust according to its package or recipe instructions. Set the oven to 350°F for the pie.

Step 2: Blend the mashed sweet potatoes, coconut sugar, coconut cream, vanilla, cinnamon, nutmeg, cornstarch and salt until smooth.

Step 3: Pour the filling into the prepared crust and smooth the top. Cover the crust edges with foil or a pie shield, then bake for 25–30 minutes, until the filling is set.

Step 4: Let the pie cool, then refrigerate for at least 8 hours, preferably overnight. Serve chilled with coconut whipped cream, if desired.

For exact measurements and detailed instructions, check out the recipe card below or jump straight to the recipe.

How to Serve Sweet Potato Pie

Serve this pie chilled, after the filling has had time to set overnight. Here are a few ways to finish each slice:

• Whipped cream: Coconut whipped cream keeps it dairy-free and adds a light, fluffy topping.
• A little crunch: Sprinkle chopped toasted pecans over the whipped cream just before serving.
• Something to sip: Pair a slice with coffee or my homemade hot chocolate for an afternoon dessert.

How to Make Ahead and Store Sweet Potato Pie

Make ahead: Bake the pie the day before serving so it has at least 8 hours to chill and set. Add whipped cream and other toppings just before serving.

Storage: Let the pie cool briefly, then refrigerate within 2 hours of baking. Keep covered in the refrigerator for 3–4 days.

Freezing: I haven’t tested freezing this particular pie, so making it a day ahead and refrigerating is my recommendation for the best texture.

Healthy Sweet Potato Pie FAQs

More Holiday Desserts to Try

VGVegetarian

Healthy Dutch Apple Pie

Easy Pecan Pie

GFGluten-FreeDFDairy FreeVGVegetarian

Pumpkin Brownies

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Pumpkin Coffee Cake

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4.77 from 21 votes

Healthy Sweet Potato Pie

By: Brittany Mullins

Fresh sweet potatoes, coconut cream and warm spices make a rich, creamy filling for this vegan sweet potato pie. Use a prepared crust for convenience and chill overnight before serving.

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Chilling Time: 8 hours hours

Total Time: 9 hours hours 45 minutes minutes

Servings: 8

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Ingredients  

1x2x3x

• ▢ 2-3 medium/large sweet potatoes, scrubbed, enough to yield 3 cups cooked and mashed
• ▢ ¾ cup coconut sugar
• ▢ 1 cup canned coconut cream, unsweetened
• ▢ 1 teaspoon vanilla
• ▢ 1 ¼ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ 2 ½ Tablespoons cornstarch
• ▢ ¼ teaspoon salt
• ▢ 1 unbaked 9″ pie crust, use store-bought or make your own
• ▢ coconut whipped cream, for topping

Instructions 

• Heat oven to 400°F. Pierce the sweet potatoes several times with a fork and place on a baking sheet. Roast until completely tender, starting to check around 45 minutes; larger potatoes will need longer. Let cool enough to handle, remove the skins and mash. Measure 3 cups for the filling and save any extra for another use.
  2-3 medium/large sweet potatoes
• Meanwhile, place pie crust in a 9″ inch pie pan and pre-bake according to package/recipe instructions.
  1 unbaked 9″ pie crust
• Reduce oven temperature to 350°F.
• Combine the 3 cups mashed sweet potatoes, coconut sugar, coconut cream, vanilla, cinnamon, nutmeg, cornstarch and salt in a blender, food processor or stand mixer fitted with the flat beater. Mix until smooth. If needed, blend the sweet potatoes in batches, then transfer to a bowl and mix in the remaining ingredients.
  ¾ cup coconut sugar, 1 cup canned coconut cream, 1 teaspoon vanilla, 1 ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, 2 ½ Tablespoons cornstarch, ¼ teaspoon salt
• Transfer filling into the baked pie shell. Cover the crust with aluminum foil or use pie protectors to keep the edges of the crust from getting too brown.
• Bake at 350°F for 25 to 30 minutes or until pie has set.
• Let the pie cool briefly, then refrigerate within 2 hours of baking. Chill for at least 8 hours, preferably overnight, until firm before slicing. Serve chilled with coconut whipped cream, if desired.
  coconut whipped cream

Video

Notes

• Boiling option: Peel and cube the sweet potatoes, cover with water and simmer until tender, about 15 minutes. Drain thoroughly, mash and measure 3 cups.
• Make ahead: Bake the day before serving and refrigerate overnight. Add toppings just before serving.
• Storage: Keep covered in the refrigerator for 3–4 days.

Nutrition

Serving: 1slice without whipped cream | Calories: 313kcal | Carbohydrates: 50g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 185mg | Fiber: 2g | Sugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

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