Dairy Free Sweet Potato Pie
Sweet potato pie is one of those deeply comforting desserts that deserves a spot on every holiday table, and this version delivers all the warmth and nostalgia without a drop of dairy. The filling gets its silky, custardy richness from full-fat coconut milk, which blends seamlessly with roasted sweet potato, brown sugar, and a classic lineup of cinnamon, ginger, and nutmeg. You'd never guess anything was missing — the texture is smooth, the spice is perfectly balanced, and the flavor is genuinely stunning. The from-scratch crust uses cold dairy free butter worked into flour the old-fashioned way, giving you those flaky, buttery layers that make every slice feel special. Blind-baking the shell before adding the filling is the move that keeps the bottom crisp rather than soggy, so the whole thing holds together beautifully when you cut into it. It makes 8 generous slices, which means it's built for sharing — bring it to a gathering and nobody will be asking what's different about it. A dollop of non-dairy whipped topping on top is optional, but honestly, it's the finishing touch that takes it over the edge.
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- 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
- 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)
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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