Dairy-Free Sweet Potato Pie
Prep time
Cook time
Total time
Several tweaks to a popular online recipe, and this delicious dairy-free sweet potato pie was born. It's a rich, sweet, and special holiday dessert. In a pinch, you can use one 15-ounce can of sweet potatoes, but roasting fresh sweet potatoes adds so much flavor.
Serves: 1 (9-inch) pie
  1. Preheat your oven to 400ºF and line a rimmed baking sheet with a piece of foil.
  2. Prick the sweet potatoes several times and place them on your prepared baking sheet.
  3. Bake for 45 to 60 minutes, or until the sweet potatoes are very tender.
  4. Reduce the oven temperature to 350ºF.
  5. Once the sweet potatoes are cool enough to handle, cut them open and scoop all of the flesh into a mixing bowl. Add the buttery spread and beat with a hand mixer until relatively smooth. Add the sugars, coconut milk, eggs, vanilla, cinnamon, nutmeg, and salt. Beat with your hand mixer on medium speed until mixture is smooth.
  6. Pour the filling into the unbaked pie crust.
  7. Bake for 55 to 60 minutes, or until a knife inserted in the center of the pie comes out clean. The pie will puff up a bit like a souffle and sink a bit as it cools.
  8. Let the pie cool completely at room temperature and then refrigerate until set, at least 2 hours or overnight.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-sweet-potato-pie