Make this homemade southern sweet potato pie recipe from scratch using whole, unrefined ingredients this Thanksgiving! It’s so easy to make and your guests won’t even know it’s healthy! This post is sponsored by Bob’s Red Mill.
For Thanksgiving every year, I’ve always made a pumpkin pie with my family. It started off with me baking with my mom and now is me baking with my girls.
Last year, we added a pecan pie to the mix, which was really tasty, and fun to try something new.
This year, I learned about Southern Sweet Potato Pie and how it’s a super big deal out here in the South.
So, I set out to learn all about it and to make a clean eating version I could share with you.
Sweet Potato Pie vs. Pumpkin Pie
The absolute first thing I had to do was learn was what the heck the difference is between a sweet potato pie and a pumpkin pie. Here’s the breakdown. Sweet potato pie is lighter on the spices than pumpkin pie, and actually only requires cinnamon and nutmeg (not the cloves and allspice typically added to pumpkin spice blends). Southern sweet potato pie is also usually sweetened and flavored with molasses, though I chose to use a pure maple syrup instead for mine. You can use either.
Overall, the two types of pies are quite similar and both are easy to make. Woot. After trying both, my best way to describe sweet potato pie is like pumpkin pie without the clove and allspice and all that pumpkin autumn flavor plus it’s a little thicker. Both easy pies, luckily, are perfectly paired with a whole wheat pastry flour crust. Both are great for a Thanksgiving dessert. And both are yummy when topped off with some homemade whipped cream and chopped pecans.
How to Make Sweet Potato Pie Vegan
Making pie from scratch is a super easy way to control the ingredients and keep the recipe vegan, if you’d like. If you’re non-dairy, this pie recipe is perfect for you because it uses unsweetened almond milk instead of regular milk. To make sweet potato pie without milk, just use any other milk of your preference, such as almond milk, coconut milk, hemp milk, etc. This southern sweet potato is also almost completely vegan, but does use a couple eggs to thicken and bind the pie together.
How to Make Sweet Potato Pie Without Eggs
To make this sweet potato pie without eggs, you have a few options. You can entirely remove the two eggs this recipe calls for, which will cause the mixture to be a little thicker and not as smooth. Or you can replace with flax “eggs.” Flax “eggs” are an easy vegan egg substitute. They’re a great baking alternative for eating vegan and for those who have allergies to eggs. To do so, you’ll need to make one flax egg, which is made by combining flaxseed meal and water.
To Replace The 2 Eggs In This Recipe With Flax Eggs:
- 2 tablespoons of ground flaxseed
- 6 tablespoons of water
Stir well, and then allow the mixture to set for about 5-10 minutes. Then, use as you would regular eggs in this easy sweet potato pie recipe. This can also be done using ground chia seeds.
Best Sweet Potato Pie Crust
It’s not a good pie, in my opinion, unless it also has a good crust. The crust might be my fave part of the pie, in all honesty. That’s why I like to make my own homemade pie crust for this sweet potato pie. I make a whole wheat pie crust which goes perfectly with the sweet potato pie filling. I use Bob’s Red Mill’s whole wheat pastry flour which is absolute magic in this sweet potato pie crust.
I also use coconut oil instead of butter to keep it healthier. If you don’t like the taste of coconut, make sure to use a refined coconut oil like this one which will have a more neutral scent and flavor. If you’d prefer to use butter instead of coconut oil, make sure to choose unsalted, organic grass-fed butter to keep it clean.
Southern Sweet Potato Pie
- 1/2 cup coconut oil
- 1 1/4 cups Bob’s Red Mill whole wheat pastry flour
- 1/2 tsp sea salt
- 1/2 tsp coconut sugar
- 6-8 tbsp ice water plus more if needed
- 2 1/2 cups (approx. 2 large) mashed sweet potatoes, mashed and peeled
- 1/2 cup pure maple syrup
- 2 eggs
- 1 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 2 tbsp. Bob's Red Mill whole wheat pastry flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 2 tbsp raw pecans, finely chopped
- 1 13.5 oz. can full fat coconut milk, refrigerated
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- To get the coconut oil solid so we can break it into pieces, spread out the coconut oil into an even layer over a sheet of parchment paper and then place into the freezer for about 15-20 minutes to fully harden.
- In a food processor, combine the whole wheat pastry flour, sea salt and coconut sugar. (You could also combine in a large bowl and mix with your hands.)
- Pulse the food processor a few times to mix.
Break the hardened coconut oil into small chunks using your hands.
Add the pieces of hardened coconut oil to the flour mixture in the food processor, pulsing just as much as necessary to break the pieces into even pea-size lumps.
Add ice cold water, 1 tablespoon at a time, pulsing in between, until the dough sticks to itself when pinched. (I always need more water, but I start with just 3-4 tbsp. to be safe.)
- Remove flour mixture from the food processor and place onto a clean, dry, flat surface, then gently shape into a disk.
- If the dough is too crumbly and refuses to cooperate, you can add more water, tablespoon by tablespoon, as needed.
- Wrap the disk in plastic wrap. Place in fridge for 10 minutes to harden some.
- Remove the chilled disk from the refrigerator and let sit at room temperature for a couple minutes to make it easier to roll out.
- Flour your surface with more of the whole wheat pastry flour.
- Using a rolling pin on your well-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and generously flour each side so as not to have the rolled-out dough stick to the surface. (If it doesn’t cooperate, despite heavy flouring, roll it back up into a ball and start again. That’s ok.)
- Place the rolled-out dough onto a 9-inch pie plate.
- Gently press the pie dough down so that it meets the bottom and sides of the pie dish.
Using a knife, carefully trim the dough around the top edge of the pie dish as needed, leaving about a 1/4-inch to 1/2-inch overlap.
- Fold the edge of the over and under the edge of itself, pressing together.
- You could leave the edge as is, or to style it more, you can either crimp the edges using your thumb and forefinger or press with a fork.
- Preheat oven to 350 degrees.
In a large mixing bowl, add the mashed sweet potatoes, eggs, pure maple syrup, melted coconut oil, pure vanilla extract, whole wheat pastry flour, unsweetened almond milk, ground cinnamon, ground nutmeg, and sea salt. Stir together until evenly mixed.
- Carefully pour the filling into the prepared pie crust and smooth out with a spoon.
- Place in the oven and bake for 45-65 minutes, or until the center is set. You will know it is set because it doesn't giggle nearly at all when gently shaken.
- Once set, remove the pie from the oven and allow to cool on a rack.
- Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best).
- Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.
- Add the coconut cream to a large mixing bowl, followed by the maple syrup, and vanilla extract.
Thank you Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons and find stores near you at BobsRedMill.com. This post contains affiliate links for products I use regularly and highly recommend.
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