Why should pumpkin get all the fame and glory when it comes to pie? Sweet potato pie is a Southern comfort staple, whereas pumpkin has much more of a national flair around the holidays. You can easily substitute out the sweet potato for pumpkin, but I for one love the flavor and texture of the sweet potatoes.
1 Nutty Pie Crust recipe
2 cups (400 g) sweet potatoes, peeled, boiled and mashed
1 tablespoon (15 ml) butter or coconut butter, melted
2 large eggs
1 teaspoon (5 ml) cinnamon
¼ teaspoon nutmeg
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
¼ teaspoon salt
2/3 cup (160 mL) coconut milk
1 teaspoon (5 ml) apple cider vinegar
¼ cup honey (optional)
- Prepare pie crust as stated in Nutty Pie Crust recipe (recipe here).
- Preheat oven to 400°F (205°C).
- In a large bowl or food processor, mix sweet potatoes and butter. Add in eggs and mix until fluffy.
- Meanwhile, in a separate bowl, combine cinnamon, nutmeg, baking soda, baking powder and salt.
- Combine coconut milk, apple cider vinegar and mixture of spices to the bowl containing the sweet potatoes.
- Mix until fully combined. Add honey if desired.
- Pour contents into prepared pie crust and bake for 10 minutes at 400°F (205°C), then reduce heat to 325°F (165°C) and bake for 30 minutes or until set.
Do Ahead—Especially if you are making this pie for Thanksgiving or some other holiday, make your crust a day or two ahead of time and keep refrigerated until ready to use. It will make your to-do list that much shorter on your actual holiday! Come to think of it, make the whole thing a day or two before serving. It just lets all those flavors meld together.
More Recipes You'll Love
Sweet potato pie gets a paleo transformation with a Nutty Pie Crust and a silky, warmly spiced filling. Mashed sweet potatoes blend with eggs, coconut milk, cinnamon, and nutmeg, then bake into a smooth custard pie that slices like a dream.
Pro Tips
- Mash the boiled sweet potatoes while they're still warm — cold potatoes lump up and won't give you that smooth, custardy filling.
- Mix the coconut milk with apple cider vinegar before it joins the potatoes; the slight tang brightens the sweetness of the potatoes and honey.
- The two-stage bake matters: 10 minutes at 400°F (205°C) sets the crust, then 30 minutes at 325°F (165°C) gently cooks the custard to a soft set.
- The pie is done when the centre still has a slight wobble — it firms completely as it cools, and overbaking makes the filling crack.
- The honey is optional: the sweet potatoes bring plenty of natural sweetness on their own, especially if they're the orange-fleshed kind.
Frequently Asked Questions
What is Nutty Pie Crust?
It's the grain-free crust used here — a nut-based pastry that bakes up crisp and golden under the filling. The recipe is linked alongside this one.
Is sweet potato paleo?
Yes, sweet potato is a whole, unprocessed tuber and fits most paleo approaches, especially as the nutrient-dense base of a dessert like this.
Can I make this pie ahead of time?
Absolutely — bake it a day ahead, cool completely, and refrigerate. The filling sets beautifully overnight and slices even cleaner the next day.
How do I know when the pie is set?
Give the pan a gentle nudge at 40 minutes: the edges should be firm while the centre wobbles slightly like set custard. It continues to set as it cools.
Recipe Card
Ingredients
Method
- Preheat oven to 400°F (205°C).
- In a large bowl or food processor, mix sweet potatoes and butter.
- Add in eggs and mix until fluffy.
- Meanwhile, in a separate bowl, combine cinnamon, nutmeg, baking soda, baking powder and salt.
- Combine coconut milk, apple cider vinegar and mixture of spices to the bowl containing the sweet potatoes.
- Mix until fully combined.
- Add honey if desired.
- Pour contents into prepared pie crust and bake for 10 minutes at 400°F (205°C), then reduce heat to 325°F (165°C) and bake for 30 minutes or until set.
