Sweet Potato Pie


Special Diet Notes: Sweet Potato Pie

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, and vegetarian. Optionally nut-free, gluten-free, and soy-free.

Sweet Potato Pie
  • 1 sweet potato (approximately 1 lb)
  • ½ cup non-dairy butter or margarine, softened (such as Earth Balance Buttery Sticks)
  • 1 cup white sugar
  • ½ cup dairy-free milk beverage
  • 2 eggs
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust
  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  2. Break apart sweet potato in a bowl. Add butter alternative, and mix well with mixer. Stir in sugar, almond or soymilk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.


About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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