I am so in love with this healthy sweet potato pie, with a light and flaky pie crust that melts in your mouth!
With a thick and ultra smooth filling, it’s everything you could wish for in a traditional homemade sweet potato pie.
If you grew up in the South, chances are high you’ve been to at least one family gathering in your lifetime where sweet potato pie made an appearance.
But while pumpkin traditionally reigns king in the rest of the United States, the under-appreciated sweet potato too often goes overlooked or is relegated to that ubiquitous sticky-sweet marshmallow casserole on every Thanksgiving table.
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Vegan Sweet Potato Pie
I’d argue that this healthy sweet potato pie is actually even better than pumpkin pie!
Just one bite of the sumptuously smooth sweet potato filling, and you will be converted for life.
It’s no secret how much I love sweet potatoes.
On the blog, I’ve used them in cupcakes, chili, roasted slow cooker vegetables, and in one of my site’s most popular recipes: the Crispy Sweet Potato Fries.
More Sweet Potato Recipes
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Many grocery stores will carry already-canned sweet potato puree, but it’s easy enough to make your own by roasting sweet potatoes in the oven and then blending the flesh until smooth.
Want to know the easiest way to add more sweet potatoes to your life?
Healthy Sweet Potato Recipes – Over 100 Recipes
Just take your favorite pumpkin recipe and switch out the pumpkin puree for sweet potato!
Really, it’s that easy.
The recipe was adapted from my Healthy Pumpkin Pie.
Healthy Sweet Potato Pie
Ingredients
- 15 oz sweet potato puree
- 1 3/4 cup milk of choice (really good with canned coconut milk)
- 2 tsp pure vanilla extract
- 2 tbsp oil OR more milk of choice
- 1/4 cup sugar or xylitol – Or you can decrease the milk by 1/4 cup and use pure maple syrup
- pinch uncut stevia OR 2 additional tbsp sugar
- 2 tsp cinnamon
- 1/8 tsp cloves
- 1 1/2 tbsp almond flour or oat flour
- 1 1/2 tbsp ground flax
- 1/4 tsp + 1/8 tsp salt
Instructions
- Preheat oven to 400 F, and prepare a pie crust in a 9-inch pan (I list a crust recipe below that you can use if desired). Blend or stir all pie ingredients until completely smooth. Pour the filling into the crust, then bake 30 minutes on the center rack. Don’t open the oven door, but turn off the heat and leave in the closed oven another 30 minutes. Take out the still-underbaked pie, and let it cool. Then transfer the pie uncovered or very loosely covered to the fridge, where it will firm up after 5-8 hours or overnight.Optional Crust Recipe (Or you can use your favorite pie crust instead of the one below)1 1/2 cups whole wheat pastry or all-purpose flour (Many readers have said gf all-purpose flour also works), 1 tsp salt, 1/3 cup sugar of choice or xylitol, 1/2 cup canola or vegetable oil, 2-4 tbsp water (I used 3)Preheat oven to 200 F. In a large mixing bowl, combine dry ingredients. Add the oil, and stir. Add water as needed until it just sticks together but is not yet gummy. Press evenly into a 9-inch pie pan. Put the crust in the oven and immediately increase the temperature to 350 F. The crust will rise, so either use pie weights during baking or just press the pie crust back down after baking. Bake 15 minutes. Let cool. Then use in the above sweet potato pie recipe.View Nutrition Facts
Notes
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This recipe sounds great. If I want to make it with homemade sweet potato purée, how long should I roast the sweet potato for, and at what temperature? Thank you.
It depends on the sweet potato size, but I roast mine at a MUCH higher degree than most sites will tell you. I think it really brings out a caramelized flavor. So I poke holes in the sweet potato and bake at 450 F for twenty minutes then I’ll check the potato and continue to bake it until it’s soft and the flesh is nice and caramelized.
I have never tried sweet potato pie before! Only ever pumpkin, this will make an awesome addition for our Thanksgiving dinner. Thank you!
SO GOOD! Thanks for the recipe!
While I love sweet potates/yams and do intend to try the recipe as written, I would also like to know if you think the recipe would work using canned pumpkin instead.
I would use this recipe: https://lett-trim.today/2013/11/04/healthy-pumpkin-pie-recipe/%3C/a%3E%3C/p%3E
I made this for Thanksgiving and it was a huge hit. You are a favorite in my house– we know that a Katie recipe is always going to be amazing. 🙂
Thank you so much for making it!!
Love, love, love this…. Made it for Thanksgiving & got tons of compliments.
Omg. This was by far my favorite thing I made this Thanksgiving. You’ve created a sweet potato pie loving monster out of me. I think I will have to start a blog called Sweet Potato Pie Covered Kayla. I’ve eaten a lot more of this pie since Thanksgiving than I care to admit. But hey, sweet potatoes are a vegetable which means I’ve been eating my vegetables for breakfast, lunch, dinner and dessert… hehehe. 😉 I topped this with So Delicious CocoWhip which is absolutely delicious, also.
You are adorable
I made this for my family. I LOVE it and I was told this is one of the best desserts I’ve ever made! Everyone agrees it is definitely better than pumpkin! This is sooo good. I love sweet potatoes too so I knew it was bound to be. Its texture is so great and soft and creamy. I was asked three time if there were eggs in it!
Nice flavor, but mine was still pretty goopy after being placed in the fridge overnight. I’ll probably cut the milk back if I make it again.
So I realized I didn’t have a pie crust after I made the filling so I just baked it in a pie tin and it didn’t turn out great however the flavors were all there I think it would have been great if I had made it correctly and with a smaller diameter tin b/c it was really thin with an 8″ pan. Anyway if you combine all the wet ingredients using coconut milk before adding sweet potato omg it’s one of the best things I”ve ever tasted comparable to orchata, I will be making that by itself in the future just to drink.