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.
Readers also like this Vegan Pumpkin Bread
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
Sweet Potato Brownies (Reader Favorite)
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
Have you made this recipe?
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Alison Bunce says
Wondered what sugar free goodies I could make for my diabetic husband over xmas. Your website is fantastic and has given us a whole range of options! I am so grateful to you. Thank you Xxxxxxxxxxx
A.Nguyen says
May sound like a dumb question but, is this to be served hot or cold after the refrigeration process?
Doreen says
What is a pinch of uncut stevia? I have powdered stevia in a package, so will a pinch of that work?
Julie Dove says
https://chocolatecoveredkatie.com/stevia-conversion-chart/ 🙂
Jessie Costa says
Hi! No eggs in the Sweet Potato Pie, right?
Courtney says
Omg so easy and so so good! I’m the only vegan st Thanksgiving so I decided to have a piece tonight since I’ll probabl be the only one eating it and OMG it’s seriously amazing. Does need the time to firm up but still so good! Thank you for this amazing recipe. The past few years I’ve tried various pumpkin pie recipes and they’ve all sucked so I was excited to try this new one and find it to be so good.
logan says
Is there a substitution option (or more) for the ground flax ingredient?
Final question: are there possible instructions (from Katie) for a crust-less sweet potato pie alternative?
Jason Sanford says
Cornstarch for the flax. Try Katie’s crustless pumpkin pie recipe, just subbing sweet potato, for a crustless sweet potato pie!
Zuza says
Just did it yesterday. Great recipe, I’ll be using this crust for other pies as well, easy and delicious! Thanks Katie!
Chris says
Your recipe sounds delish, but I can’t use artificial sweeteners OR sugar, so to me this isn’t a healthy recipe. Xylitol is toxic to animals and also cannot be consumed by people with IBS. I wish there was a way to have sweet potato pie (these are actually yams but yes everyone calls them sweet potatoes lol) that truly has no sugar or artificial sweeteners and is healthy. IBS sufferers also can’t eat yams. Bummer. So when I get the chance I’ll make it with what I can eat and leave out what I can’t. ?
Chris says
I stand corrected. Yams ARE sweet potatoes.
myname says
Canola is in NO WAY HEALTHY. You nerd to do research on that toxic, artery clogging oil! Fyi
Lauren says
Hi Katie,
Are the beautiful photos of the recipe made with cashew milk, or a thicker milk, like coconut milk? I know the nutrition is based on the recipe made with cashew milk, but I wondered about the photos. Thanks!
Lauren