This rich, dairy-free sweet potato pie recipe was originally adapted from a beloved recipe on Allrecipes. We opt to bake the sweet potatoes for more natural sweetness and flavor, reduce the added sugar, and swap in lite coconut milk for a seamless finish. We originally posted this recipe way back in 2006, but recently gave it another test run and update! Fortunately, good recipes never get old.

Special Diet Notes: Dairy-Free Sweet Potato Pie

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, optionally soy-free, and vegetarian.

To keep it traditional, this dairy-free sweet potato pie recipe does use eggs. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy? If you need an egg-free and vegan version, enjoy this Vegan Caramel Sweet Potato Pie.



5.0 from 2 reviews Dairy-Free Sweet Potato Pie Print Prep time 15 mins Cook time 105 mins Total time 2 hours Several tweaks to a popular online recipe, and this delicious dairy-free sweet potato pie was born. It's a rich, sweet, and special holiday dessert. In a pinch, you can use one 15-ounce can of sweet potatoes, but roasting fresh sweet potatoes adds so much flavor. Author: Adapted from Allrecipes Serves: 1 (9-inch) pie Ingredients 1 pound sweet potatoes

½ cup dairy-free buttery spread

⅓ cup firmly packed brown sugar(can sub coconut sugar)

⅓ cup cane sugar (can sub coconut sugar)

½ cup lite coconut milk

2 eggs

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Pinch salt

1 (9-inch) unbaked dairy-free pie crust (use a gluten-free crust, if needed) Instructions Preheat your oven to 400ºF and line a rimmed baking sheet with a piece of foil. Prick the sweet potatoes several times and place them on your prepared baking sheet. Bake for 45 to 60 minutes, or until the sweet potatoes are very tender. Reduce the oven temperature to 350ºF. Once the sweet potatoes are cool enough to handle, cut them open and scoop all of the flesh into a mixing bowl. Add the buttery spread and beat with a hand mixer until relatively smooth. Add the sugars, coconut milk, eggs, vanilla, cinnamon, nutmeg, and salt. Beat with your hand mixer on medium speed until mixture is smooth. Pour the filling into the unbaked pie crust. Bake for 55 to 60 minutes, or until a knife inserted in the center of the pie comes out clean. The pie will puff up a bit like a souffle and sink a bit as it cools. Let the pie cool completely at room temperature and then refrigerate until set, at least 2 hours or overnight. 3.5.3226

Key Pantry Supplies: Dairy-Free Sweet Potato Pie





More Holiday Pies

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