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.
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
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Preheat oven to 375°F.
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If you're not using a store-bought crust, follow the directions to make this homemade pie crust.
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Place the prepared dough into a 9-inch glass or ceramic pie plate. Crimp the edges decoratively and refrigerate while preparing the filling.
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In the bowl of a large food processor combine sweet potato puree, maple syrup, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and tapioca starch. Process for 20-30 seconds, scraping down the sides halfway through.
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Pour filling into the pie crust. Spread mixture evenly into the crust.
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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.
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Let pie cool completely, at least 2-3 hours, before serving.
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Serve sweet potato pie with whipped cream and enjoy!
Recipe 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.