Get ready to transform your dessert game with a mouthwatering Sweet Potato Pie that's not just delicious, but completely milk-free! Imagine a creamy, rich pie that melts in your mouth, packed with warm spices and natural sweetness, without a drop of dairy. Whether you're lactose intolerant, vegan, or simply looking for a healthier dessert option, this recipe will become your new obsession. Prepare to wow your family and friends with a pie so incredible, they won't believe it's made without traditional milk ingredients!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup brown sugar
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 prepared pie crust
Instructions
- Preheat the oven to 375°F (190°C) and position the rack in the center of the oven.
- Wash and pierce sweet potatoes with a fork, then bake or microwave until completely soft and tender, approximately 45-50 minutes.
- Allow sweet potatoes to cool slightly, then carefully peel off the skin and transfer the flesh to a large mixing bowl.
- Mash the sweet potatoes thoroughly using a potato masher or electric mixer until smooth and free of lumps.
- Add brown sugar, melted coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes.
- Mix all ingredients together until well combined and create a consistent, smooth filling.
- Prepare the pie crust by placing it in a 9-inch pie dish, crimping the edges decoratively.
- Pour the sweet potato mixture into the prepared pie crust, spreading evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
- Remove from oven and let the pie cool completely on a wire rack for at least 2 hours before serving.
- Optional: Serve with dairy-free whipped topping or a sprinkle of additional cinnamon.
Tips
- Choose the Right Sweet Potatoes: Select orange-fleshed sweet potatoes for the richest color and sweetest flavor.
- Moisture is Key: Ensure your sweet potatoes are thoroughly cooked and soft to create a smooth, creamy filling.
- Coconut Oil Hack: Melt the coconut oil completely before mixing to ensure a uniform texture in your pie filling.
- Crust Perfection: For an extra crispy crust, brush the edges with a little maple syrup before baking.
- Cooling Matters: Allow the pie to cool completely to let the filling set properly - patience is crucial!
- Make Ahead: This pie actually tastes even better the next day, so don't hesitate to prepare it in advance.
- Storage Tip: Cover and refrigerate for up to 4 days, bringing to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 18g
Saturated Fat: 15g
Cholesterol: 0mg
