Sweet potato pie recipe

This made from scratch version of Sweet Potato Pie has a deliciously crunchy coconut and oat crust filled with a smooth and creamy sweet potato filling that’s bursting with warm fall spices. It’s a must-have at your Thanksgiving gatherings.

sweet potato pie love

As a kid, I never really liked pumpkin pie. Maybe it’s because I accidentally stepped into ours one year (true story), but it was always my least favorite at the cake table. Pumpkin cookies and bread were my favorites, but something about pumpkin pie didn’t catch my eye.

One year I was helping to plan and bake Christmas cakes and decided to give sweet potato cake a try. My hope was to make something that would appease all pumpkin pie lovers and maybe even be something I would enjoy. And it worked! The sweet potato pie was a smash hit.

Ingredients needed for sweet potato pie

crust

• Oats: Quick oats and old-fashioned oats both work for this recipe because you’re pulsing them.
• flour: all-purpose flour
• coconut flakes: You can use unsweetened or sweetened depending on how sweet you want your crust.
• Brown sugar: Light brown sugar works best for this crust.
• coconut oil: Gives this crust a crunchy texture and delicious flavor.

filling

• sweet potatoes: True sweet potatoes with orange flesh and rosy brown skin
• eggs
• Cinammon
• Brown sugar: Light brown sugar
• coconut milk: Canned full-fat coconut milk
• flour: all-purpose flour

How to make sweet potato pie

How to Make Oat Crust:

If you know people who don’t love traditional pie crust, this is definitely the crust recipe for you!

1. The first step is to pulse the crust ingredients in a food processor.
2. Add the coconut oil and pulse until blended.
3. Squeeze the mixture into a greased cake pan and press until it coats the bottom and sides.
4. Place in the fridge while you prepare the filling.

How to make the filling for sweet potato pie

1. You need your sweet potatoes pre-cooked. You can either cook them the day before or start baking before you work on the crust. Anyway, I cooked mine by piercing, wrapping in aluminum foil and baking at 425*F for about 50 minutes.
2. Once cooked, allow to cool or run under cold water until you can touch them. Peel the sweet potato skins off with your fingers – they should come off easily.
3. In a large mixing bowl or stand mixer, combine all the ingredients for the filling: peeled sweet potatoes, cinnamon, brown sugar, 2 eggs, coconut milk, and 2 tablespoons flour. Beat until well combined, being careful not to leave any lumps of sweet potato behind. Pour the filling into your pie crust and flatten the top.
4. Bake at 375*F 50-60 minutes or until crust is lightly browned and center is set. If the center doesn’t look set but the crust is getting too brown, place a sheet of aluminum foil on top. This will prevent scorching while allowing the center to cook.

What goes in traditional sweet potato pies?

Traditional sweet potato pie has more of a custard filling. Egg yolk is a key ingredient in holding everything together and giving the filling the pudding texture. My version has eggs so it’s definitely thick as a pudding.

How do you store sweet potato pie?

Since the sweet potato cake contains eggs, you shouldn’t leave it at room temperature for more than 2 hours. After 2 hours, place in the fridge and cover. It will keep covered in the fridge for up to 5 days.

Should sweet potato pie be served warm or cold?

This is mostly left to preference. You can serve it chilled straight from the fridge with a dollop of cold whipped cream, or you can serve it at room temperature. If you prefer your cake warm, you can reheat it and serve with vanilla ice cream.

Tips and questions for preparing sweet potato pie

For the best flavor, bake your sweet potatoes

There are other ways you can cook your sweet potatoes, but baking concentrates the natural sweetness and flavor, making the filling that much richer and flavorful without adding a ton of extra sugar.

Is this recipe vegan?

The crust is vegan, but the filling contains eggs. If you want to make this vegan, you can omit the eggs and add 2 tablespoons of cornstarch when mixing the filling for thickness.

Can I use butter in the crust?

Yes, you can substitute butter in the crust for the coconut oil in equal amounts.

More Favorite Sweet Potato Recipes

filling

• 3 Middle sweet potatoes 2 cups pureed
• 2 teaspoon Cinammon
• 2 big eggs
• 1/2 Cup Brown sugar
• 1 1/4 cups coconut milk
• 3 tablespoon flour all purpose

crust

• In a food processor, coarsely grind the rolled oats, flour, coconut flakes and salt. Add the coconut oil and pulse until blended.

• Grease a 9 inch deep dish cake pan. Press the crust into the mold so that it evenly coats the bottom and sides. Press the edges together with your fingers or a fork. Place in the fridge until ready to fill.

filling

• Preheat oven to 375°F. Once the sweet potatoes are baked, let them cool or run them under cold water until cool enough to handle. Peel the skin off the sweet potato with your fingers and place in a large bowl. Beat them with a mixer until smooth.

• Add cinnamon, eggs, brown sugar, coconut milk and flour. Mix well until there are no lumps of sweet potato left and all ingredients are well incorporated. Pour into the pie crust and smooth the top.

• Bake for 50-60 minutes or until a toothpick comes out clean from the filling and the crust is browned. If the crust is ready before the filling is ready, lightly place a piece of aluminum foil over the top of the pie to prevent burning.

• Let cool before serving. Garnish with whipped cream and extra cinnamon.

Calories: 404kcal | Carbohydrates: 49G | Protein: 6G | Fat: 22G | Saturated Fatty Acids: 18G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 2G | Trans fats: 0.01G | Cholesterol: 47mg | Sodium: 222mg | Potassium: 479mg | Fiber: 5G | Sugar: 20G | Vitamin A: 12092ie | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg

Natalie Monson

I am a Registered Nutritionist, mother of 4, an avid food lover and a strong promoter of healthy habits. Here you’ll find lots of delicious fruit and veg-packed recipes, tips on how to get your kids to eat better and become intuitive eaters, and plenty of resources to feed your family.

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