Homemade Sweet Potato Pie Recipe

Velvety smooth and creamy Sweet Potato Pie is made with a homemade puree and a buttery and flaky pie crust.  This Southern Sweet Potato Pie recipe is easy to make and is the perfect dessert for Thanksgiving day.  It can also be made gluten-free and vegan with a few simple ingredient swaps.  

Sweet Potato Pie Recipe

Up until about 2 weeks ago I would have sworn up and down that Pumpkin Pie was the ONLY pie worthy of appearing on the Thanksgiving Day table.

I was blindly loyal to the traditional custard-like dessert.

So much so, that I would scoff when others claimed sweet potato pie had their heart.

That is, until I actually made a sweet potato pie from scratch.  The homemade pie crust, sweet potato puree and all.

And you guys – my jaw hit the ground when I had my first bite.  Like, for realz.

Because I. WAS. IN. AWE.

Not only does this pie have the exact same creamy and luxurious filling as pumpkin pie, but it is also naturally SWEETER.  Which in my books means it tastes SO much better.

Because of this natural sweetness, it also doesn’t need an exorbitant amount of spices to complement the potatoes.  It is already bursting with flavor all on its own!

(But a little cinnamon and nutmeg never hurts!)

Whether you want to make a sweet potato pie in good ole’ fashioned Southern style and make it completely from scratch, or if you want to take a few shortcuts and use store-bought ingredients, I’ve got you covered!

We’ll go over a bunch of different ingredients and variations you can try below.

Ingredients

Traditional sweet potato pies are made with loads of refined sugar, dairy, and often heavy cream.  But much like the Pumpkin Pie recipe you’ll find here on the site, you can still enjoy all of those incredible flavors but with much healthier ingredients.  So let’s take a look at the ones you’ll need:

• Pie Crust – The best type of 9-inch crust to use is a Homemade Pie Crust.  If you want to skip the homemade crust, you can also always opt for a store-bought kind.  My recommendation would be the Pillsbury pie crust if you’re not gluten-free, or the Gluten-Free Nation pie crust that’s found in the freezer section at your grocery store.
• Sweet Potato Puree – Once again another option to either make this ingredient from scratch or buy it at the store.  I will have to say, making Homemade Sweet Potato Puree is by far the better choice.  Not only does it have a better texture, but it’s also full of flavor that the canned kind falls short on.
• Sweeteners – In place of sugar we’ll be use a combination of pure maple syrup and coconut sugar.  These are slightly healthier for your and also impart a lovely, rich flavor to the pie that regular white sugar doesn’t.
  • If you want to make it the traditional way, you can always substitute with equal parts regular white sugar instead.
• Eggs – Two large eggs help the filling to rise and hold together.  If you’re vegan or allergic to eggs, you can also use 2 flax eggs instead.
• Spices – A little bit of cinnamon and nutmeg compliment the sweet potato filling beautifully.
• Milk – In place of heavy cream, full-fat coconut milk is used.  It has a similar thickness to heavy cream but without the dairy.  It does give the pie a very, very mild coconut flavor, but it is hard to notice unless you’re looking for it!
• Starch – Tapioca, arrowroot, or corn starch may all be used interchangeably in this recipe.

Homemade Pie Crust

As mentioned previously you can either buy a pie crust at your grocery store or make one from scratch.

This homemade pie crust is flaky, easy to make, and is a perfect crust to use for this pie.  It only has 4 ingredients and you’ll need less than 20 minutes to make it.  It can also easily be made gluten-free by using Bob’s Red Mill 1-to-1 baking blend.

Add the tablespoon of sugar mentioned in the recipe to give it a slightly sweet taste, too!

If you are vegan or dairy-free, simply use vegan buttery sticks in place of the butter.

You can make the crust up to 2 days in advance if stored in the refrigerator or up to a month in advance if frozen.

When ready to use, let it thaw until it reaches room temperature before rolling out and parbaking.

Fit the homemade pie crust to a 9-inch pie plate.  Parbake the crust in a 375°F oven for 15 minutes.

Mixing the Filling

There are a few different appliances you can use to mix your filling ingredients:

• Hand mixer – This is probably the most common, but is a little more difficult to get a super creamy pie filling.
• Stand mixer – If you have a KitchenAid, add the ingredients and let it do the work for you.
• Large food processor – This is by far the best method.  You will get a super creamy filling with no unwanted lumps.

Combine sweet potato pie filling ingredients in a large food processor. (step 3 above)

Process ingredients for 20-30 seconds or until smooth. (step 4 above)

Baking the Pie

Once you have the pie crust prepared and the filling mixed together, it’s time to put it together and bake it in the oven!

1. Pour pie filling into the partially baked crust. (step 1 above)
2. Spread mixture evenly into the crust. (step 2 above)
3. Bake pie in preheated oven 375°F oven for 15 minutes. (step 3 above)
4. Reduce oven temperature to 350°F and continue cooking for 30-35 minutes.

Cook’s Tip: If you are worried about the filling overflowing, place a baking sheet under the pie pan in the oven.

FAQS

How long does it bake?

Bake at 375°F for 15 minutes.  Reduce heat to 350°F and bake for an additional 30-35 minutes.

How to tell when sweet potato pie is done baking?

It is done baking when the center no longer jiggles when shaken.

Does it need to be refrigerated?

Yes, a sweet potato pie is much like a custard and needs to be stored in the refrigerator.

Once done baking let pie come to room temperature.  Cover with a piece of aluminum foil or plastic wrap and store in the refrigerator for 3-4 days.

How long does sweet potato pie last?

It will last when stored in the refrigerator for up to 3-4 days.

Can you freeze it?

Yes, you can freeze sweet potato pie but the taste and texture will be slightly affected.

How to serve?

This pie recipe tastes great served with homemade coconut whipped cream and a sprinkle of additional cinnamon or nutmeg.

Vegan and Gluten-Free Substitutions

This pie recipe can easily be made vegan, dairy-free, and gluten-free with a few easy substitutions:

Vegan: Substitute the eggs for flax eggs and the butter in the crust for vegan buttery sticks or margarine.

Dairy-Free: Use coconut milk in place of the condensed milk and vegan buttery sticks in place of the butter.

Gluten-Free: A gluten-free flour (1-to-1 blend) can be used in place of all purpose flour in the pie crust.  Just make sure it has xanthan gum or another “gum-like” ingredient.

3.67 from 3 votes

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Sweet Potato Pie Recipe

Velvety smooth and creamy Sweet Potato Pie is made with a homemade puree and a buttery and flaky pie crust.  This Southern Sweet Potato Pie recipe is easy to make and is the perfect dessert for Thanksgiving day.  It can also be made gluten-free and vegan with a few simple ingredient swaps.

Course Dessert

Cuisine American

Keyword dessert, gluten free, holiday, Thanksgiving

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 2 hours 55 minutes

Servings 8 servings

Calories 316 kcal

Author London

Ingredients

• 1 homemade pie crust gluten-free
• 1 ¾ cups sweet potato puree homemade or canned
• ½ cup pure maple syrup
• ¼ cup coconut sugar
• ½ cup coconut milk full-fat canned
• 2 eggs*
• 1 tsp. vanilla
• ½ tsp. cinnamon
• ¼ tsp. nutmeg
• 2 Tbsp. tapioca starch

Instructions

1. Preheat oven to 375°F.

2. Partially bake a 9-inch homemade pie crust for 15 minutes.

3. In the bowl of a large food processor combine sweet potato puree, maple syrup, coconut sugar, coconut milk, eggs, vanilla, cinnamon, nutmeg, and tapioca starch.
 Process for 20-30 seconds, scraping down the sides halfway through.


4. Pour filling into the parbaked pie crust. Spread mixture evenly into the crust.

5. Bake sweet potato pie in preheated oven for 15 minutes. Reduce heat to 350°F and bake for an additional 30-35 minutes. 
The pie is done baking when the middle no longer jiggles when it is slightly shaken.

6. Let pie cool completely, at least 2-3 hours, before serving.
7. Serve sweet potato pie with homemade coconut whipped cream and enjoy!

Recipe Notes

• To make this recipe vegan use 2 flax eggs in place of regular eggs.
• Nutritional facts are calculated using this Homemade Pie Crust recipe.
• Cook time is based on the homemade pie crust already being prepared.

Nutrition Facts

Sweet Potato Pie Recipe

Amount Per Serving

Calories 316 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 65mg22%

Sodium 130mg6%

Potassium 283mg8%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 21g23%

Protein 4g8%

Vitamin A 8380IU168%

Vitamin C 2mg2%

Calcium 63mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.