Sweet Potato Pie Recipe – Super Healthy Kids

This made from scratch version of Sweet Potato Pie has a deliciously crunchy coconut oat crust, filled with a smooth and creamy sweet potato filling bursting with warm Fall spices. It is a must serve at your Thanksgiving gatherings.

Sweet Potato Pie Love

As a kid I never really liked pumpkin pie. Maybe it’s because I accidentally stepped in ours one year (true story), but it was always my least favorite at the pie table. Pumpkin cookies and bread were favorites, but something about pumpkin pie didn’t strike me.

One year I was helping plan and make holiday pies and I decided to try sweet potato pie out. My hope was to make something that would appease all the pumpkin pie lovers and maybe even be something I would like. And it worked! The sweet potato pie was a huge hit.

Ingredients Needed to Make Sweet Potato Pie

Crust

• Oats: Quick oats and old fashioned oats both work for this recipe because you pulse them.
• Flour: All-purpose flour
• Coconut Flakes: You can use unsweetened or sweetened depending on how sweet you want your crust.
• Brown Sugar: Light brown sugar is the best for this crust.
• Coconut Oil: Gives this crust a crunchy texture and delicious flavor.

Filling

• Sweet Potatoes: True sweet potatoes with orange flesh and a rosy brown skin
• Eggs
• Cinnamon
• Brown Sugar: Light brown sugar
• Coconut Milk: Full fat coconut milk from a can
• Flour: All-purpose flour

How to Make Sweet Potato Pie

How to Make Oat Crust:

If you know people who don’t love traditional pie crust, this is definitely the crust recipe for you!

1. The first step is to pulse the ingredients for the crust in a food processor.
2. Add the coconut oil and pulse until mixed.
3. Press the mixture into a greased pie pan and press until it covers the bottom and sides.
4. Place in the fridge while you make the filling.

How to Make the Filling for Sweet Potato Pie

1. You’ll need your sweet potatoes pre-cooked. You can either cook them the day before or start baking them before you work on the crust. Either way, I cooked mine by pricking, wrapping in tin foil, and baking for about 50 minutes at 425* F.
2. Once cooked, allow to cool or run under cold water until you can touch them. Peel off the sweet potato skins with your fingers – they should come off really easily.
3. In a large mixing bowl or stand mixer, combine all the filling ingredients: skinned sweet potatoes, cinnamon, brown sugar, 2 eggs, coconut milk, and 2 tablespoons of flour. Beat until well combined, making sure that no clumps of sweet potato remain. Pour the filling into your pie crust and smooth the top.
4. Bake at 375* F 50-60 minutes or until the crust is lightly browned and the middle is set. If the middle does not look set but the crust is getting too brown, place a sheet of tin foil on top. This prevents burning while allowing the middle to cook.

What Goes Into Traditional Sweet Potato Pie?

Traditional sweet potato pie has more of a custard type filling. Egg yolks are an important ingredient for making everything bind together and giving the filling that custard texture. My version has eggs and so is definitely thick like a custard.

How Do You Store Sweet Potato Pie?

Because sweet potato pie has eggs in it, you shouldn’t leave it at room temperature for longer than 2 hours. After 2 hours, move it to the fridge and cover it. It will stay good stored in the fridge covered for up to 5 days.

Should Sweet Potato Pie be Served Warm or Cold?

This is mostly up to preference. You can serve it chilled right out of the refrigerator with a dollop of cold whip cream, or you can serve it at room temperature as well. If you prefer your pie warm, you can heat it up and serve with vanilla ice cream.

Tips and Questions about Making Sweet Potato Pie

More Favorite Sweet Potato Recipes

Filling

• 3 medium sweet potatoes 2 cups mashed
• 2 teaspoons cinnamon
• 2 large eggs
• 1/2 cup brown sugar
• 1 1/4 cups coconut milk
• 3 tablespoon flour all-purpose

Crust

• In a food processor, pulse the oats, flour, coconut flakes, and salt until coarsely ground. Add the coconut oil and pulse until mixed in.

• Grease a 9-inch deep-dish pie dish. Press the crust into the dish so that it covers the bottom and sides evenly. Crimp the edges with fingers or a fork. Place in the fridge until ready to fill.

Filling

• Preheat oven to 375°F. Once sweet potatoes are baked, allow them to cool or run them under cold water until cool enough to handle. Peel off sweet potato skin with your fingers, and add to a large bowl. Beat them with a mixer until smooth.

• Add in cinnamon, eggs, brown sugar, coconut milk, and flour. Mix well, until no sweet potato clumps remain and all ingredients are well incorporated. Pour into pie crust and smooth the top.

• Bake for 50-60 minutes, or until a toothpick comes out clean from the filling and the crust is browned. If the crust is done before the filling is done, place a piece of tin foil lightly over the top of the pie to prevent burning.

• Allow to cool before serving. Top with whipped cream and extra cinnamon.

Calories: 404kcal | Carbohydrates: 49g | Protein: 6g | Fat: 22g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 222mg | Potassium: 479mg | Fiber: 5g | Sugar: 20g | Vitamin A: 12092IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg