Low Sugar Dairy Free Sweet Potato Pie

Total time3 hr 45 min

Prep time30 min

Cook time1 hr 15 min

Roasted sweet potato is mashed silky-smooth and blended with rich coconut milk, warm cinnamon, ginger, and nutmeg for a filling that's naturally deep and satisfying, poured into a flaky, hand-crimped crust that's blind-baked until crisp. The custard bakes low and slow until the edges set and the center holds just a gentle wobble, giving you that classic sliceable, creamy texture in every piece. A splash of vanilla rounds out the spice blend, and a dollop of non-dairy whipped topping makes a pretty finish if you're serving it up for company. This is a genuinely solid pick if you're watching added sugar, since the flavor here leans on roasted sweet potato and warm baking spices rather than a heavy-handed sweetener. Make it a day ahead if you can — the full cool-down time lets the filling firm up into cleaner slices. It's a cozy, spiced dessert that still feels indulgent without tipping into overly sweet territory.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt
½ cup dairy free butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

1 ½ lbs sweet potatoes (about 2 medium)
¾ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 can (13.5 oz) full-fat coconut milk
3 large eggs
2 tbsp dairy free butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt

For serving

non-dairy whipped topping, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Pierce the sweet potatoes all over with a fork and place them on a foil-lined baking sheet. Roast at 400°F (205°C) for 45–55 minutes, until a knife slides through the thickest part with no resistance. Set aside until cool enough to handle, then peel and mash the flesh until completely smooth — you need about 1 1/2 cups of mash.
2
While the sweet potatoes roast, make the crust. Whisk together the flour, granulated sugar, and 1/2 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

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