Easy Paleo Sweet Potato Pie with a grain-free crust is a silky, smooth magically spiced perfectly sweet pie. You’d never guess this dairy-free, refined sugar-free pie recipe is actually healthier for you! Make it on repeat during the fall and winter months, and for the holidays in particular!

Much like my love for Sweet Potato Casserole, my complete adoration for sweet potato pie knows no bounds.

In fact, I typically make a few throughout the fall and winter months with no occasion necessary. I feel it is fit for daily healthy eating as it is actually not too shabby for the ol’ bod!

This isn’t our first foray into sweet potato pie on this site, oh no.

My Silky Sweet Potato Pie evolved into a Chai-Spiced Vegan Sweet Potato Pie and then got drunk for this Vegan Bourbon Orange Sweet Potato Pie.

What makes this recipe different from the other three is a bit of simplification and perfectionism.

I do believe this and my Healthy Pumpkin Pie are tied for my favorite pie to share with friends and family.

Let’s take a gander at the straightforward list of ingredients.

Healthy Sweet Potato Pie Ingredients:

For the sweet potato pie filling: cooked sweet potatoes, eggs, pure maple syrup, canned full-fat coconut milk, pumpkin pie spice, fresh ginger, vanilla extract, a touch of sea salt.

The filling turns out perfectly sweet, warmly-spiced and custardy. If you like sweeter pies, you can add more pure maple syrup. You can add orange zest if you like it or ramp up the amount of ginger if you’re a fan.

If you do dairy, replace the canned coconut milk with cream. You can replace the pure maple syrup with brown sugar if you aren’t paleo.

For the pie crust: Coconut flour, coconut oil, pure maple syrup, eggs, vanilla extract, and sea salt.

This pie crust turns out nice and dense yet flaky, just like a good pie crust should be. It also has a buttery flavor in spite of being dairy-free.

If you prefer using almond flour over coconut flour, use my Almond Flour Pie Crust recipe instead!

You can easily replace the coconut oil with melted butter if you aren’t dairy-free.

Now that we have the ingredients dialed in, let’s bake this pie!

How to Make Paleo Sweet Potato Pie:

Begin by making your pie crust. I have included instructions for my Coconut Flour Pie Crust, but you can use my Almond Flour Pie Crust instead if you prefer almond flour.

Prepare the Coconut Flour Pie Crust:

Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9-inch pie pan.

Add the coconut flour, coconut oil, pure maple syrup, vanilla extract and sea salt to a stand mixer (or food processor) and beat until combined.

Scrape the sides of the bowl and add the eggs. Beat until completely combined and a thick dough forms.

Use your hands to press the dough into the pie pan into an even layer. There is enough pie dough to form sides and create a pleated edge.

Poke the dough several times with a fork – this ensures it will bake evenly and will not bow out during the baking process.

Bake on the center rack of the preheated oven for 10 to 13 minutes, just until the crust begins to show a little color.

Remove the pie crust from the oven and allow it to cool before proceeding with the rest of your pie recipe.

Make the Sweet Potato Pie Filling:

Cook the sweet potato according to your favorite method. I chop mine up and boil it for 10 to 15 minutes, or until it is very tender. Remove and discard the peel either before or after cooking (I discard mine after boiling the potato).

Mash the sweet potato in a measuring cup to be sure you have 2 cups worth. Transfer the mashed sweet potato to a high-powered blender along with the rest of the ingredients for the pie filling. Blend until completely smooth.

Make the Pie:

Pour the sweet potato pie filling into the prepared pie crust. Use thin sheets of foil to cover the edges of the pie such that the pie crust is protected (leave the center of the pie open).

As an alternative, you can cover the whole pie with foil, but note that the pie filling will rise as it bakes and will therefore sometimes stick to the foil if fully covered.

Bake the pie at 350 for 45 minutes to 1 hour, or until the pie has set up in the center.

Allow the pie to cool then transfer to the refrigerator and chill until completely cool.

Serve with homemade or store-bought whipped cream and enjoy! I use store-bought or make my Coconut Whipped Cream.

Can I Make this Pie Vegan?:

Yes, absolutely! To do so, use your favorite vegan pie crust recipe (mine contains eggs) and replace the eggs in the sweet potato filling with 3 tablespoons of tapioca flour or cornstarch.

Prep Ahead:

If you like breaking recipes into parts, this one is great for that! The sweet potatoes can be cooked up to 4 days ahead of time (for the best result) and store in the refrigerator until you’re ready to compile the pie.

You can also prepare the pie crust dough up to 4 days ahead of time and store it as a ball of dough covered in plastic in the refrigerator until you’re ready to make the pie.

And that’s it! Everything you need to know about this special adventure. I hope you love this pie as much as we do!

More Healthy Pie Recipes:

I hope you love this luscious custardy silky healthy sweet potato pie as much as I do!

If you make this sweet potato pie recipe, feel free to share a photo on Instagram and tag me @The.Roasted.Root!