Healthy Sweet Potato Pie Recipe For Easter Day 2024

This easy and healthy sweet potato pie is made with coconut sugar, coconut cream and fresh sweet potatoes. It’s dairy-free, vegan and can easily be made gluten-free as well. 

 2-3 medium/large sweet potatoes, scrubbed and washed 3/4 cup coconut sugar 1 cup canned coconut cream 1 teaspoon vanilla 1 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 2 1/2 Tablespoons cornstarch 1/4 teaspoon salt 1 unbaked 9″ pie crust, use store-bought or make your own coconut whipped cream, for topping


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Step 1

Heat oven to 400°F for sweet potatoes. Poke sweet potatoes and arrange on baking sheet. To tenderize, roast 45 minutes. Sweet potato peel should be discarded after cooling. Mash flesh to 3 cups in medium dish with fork. Keep extras.  


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Step 2

Meanwhile, place pie crust in a 9″ inch pie pan and pre-bake according to package/recipe instructions. Reduce oven temperature to 350°F.

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Step 3

Mix filling ingredients in a stand mixer with the flat beater or a powerful blender or food processor. Sweet potato puree in batches and whisk in filling in a basin if blender can't handle it. Mixing everything in Vitamix.  

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Step 4

Transfer filling into the baked pie shell. Cover the crust with aluminum foil or use pie protectors to keep the edges of the crust from getting too brown.

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Step 5

Bake: Bake at 350°F for 25 to 30 minutes or until pie has set 

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Step 6

Cool + Chill: Allow to cool and then transfer to the fridge to set up and chill for at least 8 hours, preferably overnight. Serve chilled with whipped topping.

Also See

Sweet Potato Bites Recipe For Easter Day 2024