Sweet Potato Pie Recipe
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This sweet potato pie recipe gives you all the deliciousness without all the junk.
Sweet Potato Pie is a staple for most American Thanksgiving celebrations. Second, only to pumpkin pie, this delicious dessert is never ignored at the dessert table.
This recipe is a little different. I’m just beginning to convert my kitchen to my new style of clean eating. No, I’m not just getting started with clean eating, I’m ramping it up a notch. My doctor told me to cut all grains from my eating plan for a few months to see if it will help with some issues I’m having.
Now, I have to tell you, this is no small undertaking. In fact, I’m panicking just a little bit here. But the truth is, making this pie made me feel so much better about the whole thing. I can still enjoy a wonderful dessert for Thanksgiving while starting down this new road. And thankfully, I’m also a little excited to get started!
Oh, and don’t worry. I have a regular “grains-included” option as well as a crustless option for this recipe. So most of you should be covered for this one!
And in the meantime, I hope you will enjoy not only this pie but the upcoming holiday season. Let’s make this the best year yet, shall we?
HOLIDAY PIE RECIPES
Please Note: This is a very soft pie. It will not “gel” like a pumpkin pie does. But it’s very, very good.
SWEET POTATO PIE RECIPE:
Sweet Potato Pie
- Stick blender
- 1 ½ cups sweet potato puree (I made my own with baked sweet potatoes)
- ½ cup maple syrup
- 1 tsp. ground cinnamon
- ½ tsp. ground allspice
- ¼ tsp. ground nutmeg
- 4 large eggs (whisked with a fork)
- ¾ lb. raw cashews
- 10 medium medjool dates (pitted)
- ¼ cup honey (or maple syrup)
- Preheat oven to 350 F.
- Combine all the filling ingredients in a large mixing bowl and blend until smooth. If you don't have an immersion blender, you may want to do this in parts in a food processor or regular blender. You want this well mixed.
- Blend in a food processor and press into your pie pan.
- Bake crust for 15 -20 minutes.
- Cool the pie crust a bit, and then pour the filling into the crust.
- Bake at 350 F. for about 1 hour and 15 minutes. Check the top of the pie and crust at the 30 minute mark and every 15 minutes thereafter to be sure you don't need to cover loosely with foil to keep things from getting too brown on top.
- Cool your pie enough to get it into the fridge and chill overnight (Or at least for 4 hours).
I'm Tiffany, a cookbook author, food lover, mom, and wannabe Elvis when I'm in the shower or driving in my car.
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A bloated tummy is definitely part of the problem for me. Bad digestion, stubborn weight and a whole host of other issues is why I’m trying this. And I will say that a lot of my issues have lessened considerably since starting this. It’s really pretty amazing. You can read more on my food philosophy here: https://www.thegraciouspantry.com/my-food-philosophy/
Sadly, no. That won’t work here. You need the eggs for binding. I know some people have substituted soaked chia seeds for eggs, but I haven’t tried that with this recipe and I’m not sure the extra moisture from that would do this recipe any good. Sorry!
Yup! I did a crustless version too and it was really good!
I made this pie today and it was incredible…I did add a couple scoops of whey protein and some extra spices to amp it up a bit…I will be making it again…and soon ….thanks for the great recipe!!
My pleasure! So glad you enjoyed it!
Ya, it’s pretty good without the crust. Enjoy!
To make this crustless do I simply bake without the crust, it seems like a silly questions, I just didnt want to burn it cooking it without the crust 🙂 Thanks and cant wait to try it!
Yup! Just don’t bother with a crust at all. Pour the filling into the pie pan and bake. 🙂
Do you think an alternate nut would work for the crust, pecans or almonds maybe?
Mama765 – Pecans would be great!
Great! What size pan should I use?
Tessa – I used a standard 8 or 9 inch for this.
Would this work if I used 8 egg whites instead of 4 whole eggs?
Dijon – In theory, yes. I haven’t tried it myself though.
Looks Fantastic!! I recently learned I don’t tolerate eggs well 🙁 (Both whites and yolks). Do you have any idea what I can use in place of 4 eggs?? Id love to make this!!
AZMonika – I’ve heard of people replacing egg with chia seed gel, but I’m not sure exactly how it’s done. Sorry I’m not much help here.
You can take 1 tablespoon flax seed. grind them in a coffee grinder very very fine…
Take one tablespoon of flax mix with 3 tablespoons of water.. It will act as two eggs:)
Kelcy – Interesting. Does it change the flavor?
I am sorry I mean acts as one egg:)
I will be trying this with an almond flour pie crust. I already have huge complaints about the changes to my Thanksgiving menu so I have to make baby steps…
RandiH – Understandable. This change doesn’t happen overnight. Slow and steady wins the race!
It is really hard trying to eat clean when no one else thinks it is valuable. I will just gradually replace everything in the house and they won’t even know it is happening 😀
RahndiH – That’s what I did. I’m sneaky like that. Nobody ever noticed. 😉
How long do you think this will keep? I’m trying to figure out what I can make ahead and what needs to wait. Do you think it would freeze well?
Rachael – I would say you could make this a day or two before. I don’t recommend freezing this one. I’m not sure how the filling would hold up.
Do the cashews and dates require soaking first?
Stacy – No, do not soak them.
Your directions say to bake the piecrust for 1 hour and 15 minutes, let it cool and then pour the filling into the crust. After it cools, your directions say to put the pie into the refrigerator. This indicates the filing is NOT cooked.
Should it read that I put the filling into the piecrust before I bake it for 1 hour and 15 minutes?
If so, then how long do I pre-bake the piecrust for before I put the filling in?
Nancy – My goodness! I’m not sure what happened there, but the recipe has been updated. Thanks for asking!
Thank you! ?
Nancy – My pleasure!
First of all, the filling to this pie was amazing. Loved the flavor and all I did was added an additional tsp of cinnamon. However, overall, this was an epic fail for me. The crust was so burnt we could barely eat it. I followed the recipe to a T so I am not sure what happened but super disappointed.
Maxine – I’m sorry it didn’t work out for you! It’s always a good idea to keep an eye on your crust. If you see it getting too brown, you can place a loose piece of foil over the top to protect it while the pie finished cooking. Hope that helps.