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Dairy Free Sweet Potato Pie

Dairy free sweet potato pie is not only a perfect dessert for a dairy free Thanksgiving but also year-round. This one bowl recipe couldn’t be easier and is more likely to come out picture perfect than most.

Dairy Free sweet potato pie in a homemade pie crust on a marble counter

Sweet potato pie is popular in the South and is the counterpart to the North Pumpkin Pie.

They both share a similar autumn flavor but they each have their own unique flavor.

Sweet potato pie became popular on Thanksgiving since it became a national holiday during the Civil War.

While the North and South were at war one thing they could agree on was their love and pride of America.

Since pumpkins were common in the North and not in the South, the South rejected the dessert.

Instead, they made sweet potato pie their holiday dessert.

Sweet potato pie recipes first appeared in printed cookbooks in the 1700’s as a savory vegetable dishes.

However, 1800’s it was more commonly classified as a dessert. Then it wasn’t long until it was adopted as a popular Thanksgiving dessert.


A problem a sweet potato pie can have is that it’s prone to having is a soggy crust.  One technique used to have a perfect crust is blind baking it.

Do this by first covering the crust with baking paper or tin foil and filling it with pie weights, sugar, beans, or pennies and bake at 375°F or 190°C 30 minutes.  

Then remove the filling and bake for another 10 minutes to brown the bottom.

While the crust is still hot, you can brush it lightly with egg whites.  Let them set and do not add the filling until the crust has cooled completely.  

Doing this creates a barrier for the filling.


Like pumpkin pie, sweet potato pie is a custard and requires milk or cream. Clearly, this is not possible when making a dairy free sweet potato pie.  

A good dairy free substitute is coconut milk due to its cream like consistency. Other milks alternatives are too thin.

Don’t worry though, you cannot taste the coconut at all.

Microwaving The Sweet Potato

To save a lot of time you can microwave the sweet potato instead of boiling it.

Wash sweet potatoes thoroughly, pat dry, and poke 3 or 4 times with a fork. Then microwave 5 minutes.

If your potato isn’t fork tender after 5 minutes, continue microwaving in 30 second increments until done.


Using an electric mixer will help you get a smoother filling by breaking up the clumps. It also helps catch the little fibrous strings that must be removed through a blending process.


The filling can be made a day in advanced. In fact, doing so allows the flavor of the spices to develop.

Freshly baked sweet potato pie, will keep for about 3 to 4 days if covered and refrigerated.


No. It has a custard filling, so it needs to be refrigerated.


Let cool to room temperature. Cover loosely with plastic wrap or foil. Refrigerate for up to 3 to 4 days.


Let cool Let cool to room temperature. Wrap in plastic wrap until tightly sealed. Then wrap in a layer of aluminum foil.

If you do not have plastic wrap and aluminum foil, place it in a resealable freezer bag.

Place on a level freezer shelf and freeze for up to 1 to 2 months. After this, the pie is still safe to eat but the quality begins to degrade.


When you are ready to defrost the pie, transfer it to the refrigerator. Let thaw for at least 12 hours.

Yield: 8 Slices

Dairy Free Sweet Potato Pie

Dairy Free sweet potato pie in a homemade pie crust on a marble counter

Dairy free sweet potato pie is perfect year year-around and is a favorite in the south for Thanksgiving.

Prep Time 15 minutes
Cook Time 55 minutes
Additional Time 40 minutes
Total Time 1 hour 50 minutes



  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. You know it's done when you're able to pierce at least half way through it with ease.
  2. Run cold water over the sweet potato. Remove the skin and mash the sweet potatoes in a bowl. 
  3. Add oil, sugar, coconut milk, vanilla, lemon, nutmeg, cinnamon and salt.  Mix using an electric mixer until combined and smooth. 
  4. Preheat oven to 350˚F or 175˚C.
  5. Add eggs and mix until well incorporated.
  6. Pour filling into an unbaked pie crust. Bake for 55 to 60 minutes or until the center sets.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 291Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 137mgCarbohydrates: 42gFiber: 2gSugar: 31gProtein: 3g

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