Thanksgiving dessert can be delicious, and even a little good for you!, with this Homemade Sweet Potato Pie Recipe. Simply swap in coconut milk with the pumpkin puree and fall spices, and bake it all together in a flaky, buttery pie crust. This recipe is the perfect sweet for all your holiday celebrations, and it can easily be gluten-free and vegan, if needed!

Sweet potato pie served on a plate with a dollop of whipped cream on top.

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.

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.

Not only does this pie have the exact same creamy 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 hurt!)

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!

Sweet potato, sugar, maple syrup, spices, and eggs are the ingredients for Sweet Potato Pie.

Ingredients

The simple ingredients for Homemade Sweet Potato Pie include:

  • Pie Crust. The best type to use is a Homemade Pie Crust.  You can also 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. 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. Maple syrup and sugar are both used in the base. If needed, you can sub in coconut sugar.
  • Flour or Starch. Either all purpose flour or a starch such as tapioca starch or cornstarch may be used.
  • 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 ground nutmeg compliment the sweet potato filling beautifully. Any warm spice will work, though.
  • 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!
  • Flour. Regular, all-purpose flour is great, but you can also use a gluten-free 1-to-1 blend.

How to Make Homemade Sweet Potato Pie

The simple steps to follow to make this Southern sweet potato pie recipe are:

Make the Crust

This homemade pie crust is flaky, easy to make, and is perfect to use for this recipe.  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.

Roll out the pie dough. Then fit the crust to a 9-inch pie pan.  Crimp the edges and you’re ready to go!

Prepare 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 the sweet potato flesh along with the maple syrup, sugar, milk, eggs, flour, teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg in a large food processor. If you are using an electric mixer, keep it at medium speed.

Process the ingredients for 20-30 seconds or until smooth.

Baking the Pie

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

Preheat the oven to 375°F

Pour pie filling into the crust. Spread the mixture out evenly.

Bake the pie in preheated oven for 20 minutes.

Reduce oven temperature to 350°F and continue cooking for 35-45 minutes.

The pie is done when the middle no longer jiggles when you shake it.

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

Meal Prep and Storage

  • To Prep-Ahead: You can easily throw together the pie crust up to 2 days in advance, or even up to a month if it’s frozen. You can also make the sweet potato puree a day early.
  • To Store: 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.
  • To Freeze: You can freeze sweet potato pie for up to 6 months, but the taste and texture will be slightly affected.
  • To Reheat: Defrost in the refrigerator, then bake in a 350°F oven for 10 minutes. You can also pop refrigerated slices in the microwave for 10-20 seconds.

FAQS

Do you put eggs in a sweet potato pie?

Yes! Eggs are essential to bind the base and create a custard-like texture.

Why is my sweet potato pie not firm?

There are a few reasons why the pie isn’t firm. If your filling was too loose or you didn’t bake it long enough, the pie won’t set right.

What are sweet potato pies made of?

Sweet potato pies are a Southern favorite made from pureed sweet potatoes, milk, eggs, and spices in a flaky crust.

Sweet potato pie is cut into slices and served on white plates for Thanksgiving.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Vegan: Substitute the eggs for flax eggs and the butter in the crust for vegan buttery sticks or margarine.
  • Dairy-Free: Use 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.

Expert Tips and Tricks

  • DIY. Make your own pie crust and sweet potato puree to really take this pie up a level.
  • In moderation. Granulated sugar is the best option for this recipe, but you can sub if needed.
  • Keep it real. Be sure both the maple syrup and vanilla extract are the real deal, not imitation.
  • Make it spicy. You can really change the flavor profile by adding in cloves or even ginger to the sweet potato pie filling.
  • Top it off. Don’t forget the dollop of whipped cream just before serving!
Southern sweet potato pie is served from a pie pan on the counter.

More Pie Recipes

No holiday spread would be complete without PIE! Here are a few more of my favorite pie recipes:

Tap stars to rate!

5 from 3 votes

Sweet Potato Pie Recipe

Thanksgiving dessert can be delicious and good for you with this Homemade Sweet Potato Pie Recipe. Simply swap in coconut milk with the pumpkin puree and fall spices, and bake it all together in a flaky, buttery pie crust.
A slice of sweet potato pie is served on a white plate with a fork.
Yield 8 servings
Prep 15 minutes
Cook 50 minutes
Total 2 hours 55 minutes

Ingredients 

  • 1 9-oz. pie crust gluten-free, if needed
  • 1 ¾ cups sweet potato puree homemade or canned
  • ½ cup pure maple syrup
  • ¼ cup sugar or coconut sugar
  • ½ cup coconut milk canned, full-fat, or regular milk
  • 2 eggs*
  • 1 tsp. vanilla
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 2 Tbsp. all purpose flour or a gluten-free 1-to-1 blend
  • Whipped Cream for serving

Instructions 

  • Preheat oven to 375°F.
  • If you're not using a store-bought crust, follow the directions to make this homemade pie crust.
  • Place the prepared dough into a 9-inch glass or ceramic pie plate. Crimp the edges decoratively and refrigerate while preparing the filling.
    1 9-oz. pie crust
  • In the bowl of a large food processor combine sweet potato puree, maple syrup, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and flour.
 Process for 20-30 seconds, scraping down the sides halfway through.

    1 ¾ cups sweet potato puree, ½ cup pure maple syrup, ¼ cup sugar, ½ cup coconut milk, 2 eggs*, 1 tsp. vanilla, ½ tsp. cinnamon, ¼ tsp. nutmeg, 2 Tbsp. all purpose flour
  • Pour filling into the pie crust. Spread mixture evenly into the crust.
  • Bake sweet potato pie in preheated oven for 20 minutes. Reduce heat to 350°F and bake for an additional 35-45 minutes. The pie is done baking when the middle no longer jiggles when it is slightly shaken.
  • Let pie cool completely, at least 2-3 hours, before serving.
  • Serve sweet potato pie with whipped cream and enjoy!

Tap stars to rate!

5 from 3 votes

Notes

Meal Prep and Storage

  • To Prep-Ahead: You can easily throw together the pie crust up to 2 days in advance, or even up to a month if it’s frozen. You can also make the sweet potato puree a day early.
  • To Store: 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.
  • To Freeze: You can freeze sweet potato pie for up to 6 months, but the taste and texture will be slightly affected.
  • To Reheat: Defrost in the refrigerator, then bake in a 350°F oven for 10 minutes. You can also pop refrigerated slices in the microwave for 10-20 seconds.

Nutrition

Calories: 316kcal, Carbohydrates: 46g, Protein: 4g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 65mg, Sodium: 130mg, Potassium: 283mg, Fiber: 3g, Sugar: 21g, Vitamin A: 8380IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 2mg

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

Made this recipe?Leave a comment below!
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Comments

  1. In the “recipe”, ingredient list includes 2 tbsp. flour or gluten free substitute.
    In the following instructions, it says to add “tapioca” to the other filling ingredients in the mixer.

    In the “Prepare the Filling” section, higher up in the article, it doesn’t mention either.

    This is inconsistent and confusing.

    Please clarify and edit this.
    Especially since sweet potato pie sounds like a nice change from pumpkin, much as I like that.

    Also, since sweet potatoes are already very sweet, and plain pumpkin isn’t at all, I think the amount of sugar in the recipe can be reduced quite a bit.
    I think my own pumpkin pie recipe has 1/2 cup of sugar, so I think sweet potato would need much less.

    1. Thanks so much for catching this! I’ve updated the recipe to reflect the changes (there’s no tapioca starch, but flour is in it!) And yes- feel free to adjust the sugar to your personal preference!

  2. 5 stars
    The pie was delicious and easy to make. The corn syrup gave a good flavor. I will be making this recipe for any occasion.

    1. Yay! So happy to hear you enjoyed the recipe, Marge! Thanks so much for taking the time to leave a comment and rating!