Sweet Potato Pie

This pie y’all. Sweet potato pie is my absolute favorite. It’s the one that my mom makes especially for me every year. My brothers are all about the chocolate cream pie, the cherry, and the pecan, but for me, it’s not Thanksgiving without a Sweet Potato Pie. Warmly spiced and sturdy enough to hold up to a mountain of whipped cream. This pie is sure to be a crowd pleaser.


My husband and I have a long running disagreement about the merits of pumpkin pie versus sweet potato. He claims there is no difference, but I find the pumpkin itself to have a blander flavor and, in my opinion, pumpkin pie is usually too light on the spices for my taste. This being said, it is still an excellent substitution if you already have canned pumpkin on hand.


One of the best things about making this sweet potato pie at home is that I can make it how my mother does. She leaves the sweet potato with small pieces of intact potato so you get a slightly varied texture throughout. I grew to love it this way, and I encourage you to try it out.  My husband prefers it well blended.

This pie can be made 1-2 days ahead of time and warmed slightly before serving or served cold. Be sure to have some whipped cream on hand for topping, though it is delicious without.



If you don’t have access to a gluten and dairy free pie crust, this pie is also delicious baked in small ramekins. We often do this, and the kids love having their own personal little, crust-less pies.

Sweet Potato Pie


1 gluten and dairy free pie crust

1 egg

1 1/4 cup canned sweet potato (may use fresh cooked sweet potato)

2/3 cup sugar

1/4 t salt

3/4 t ground cinnamon

1/4 t ground ginger

1/8 t ground cloves

1 1/4 c full fat coconut milk


  1. Preheat oven to 425°.
  2. Beat egg slightly.
  3. Drain sweet potatoes in a strainer in the sink to remove excess syrup.
  4. Add all ingredients to a large mixing bowl and mix until well blended
  5. Bake at 425° for 15 minutes.
  6. Reduce heat to 350° and bake until knife inserted comes out clean (about 45-60 minutes).
  7. Let cool and serve. Can be made 1 day ahead of time.





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