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.
Preheat oven to 375°F.
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.
Pour filling into the parbaked pie crust. Spread mixture evenly into the crust.
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.