This Easy Eggless Sweet Potato Pie is creamy, silky smooth, rich, and dense spiced! A delicious dessert to celebrate the holidays that will be a hit with your guests. The recipe includes step-by-step photos and lots of tips.
Best Eggless Sweet Potato Pie Recipe Highlights
I know that Eggless Pumpkin Pie usually steals the holiday spotlight, but this Eggless Sweet Potato Pie is certainly worthy of special occasions.
It’s creamy, silky smooth, rich, and dense spiced! Its texture is firm and luscious, and its flavor definitely autumny.
This Easy Eggless Sweet Potato Pie recipe is similar to my eggless pumpkin pie recipe (and we all know how good that is!) but has a lot more texture.
I love it because it takes advantage of the natural sweetness and smooth texture of fresh sweet potatoes.
Top it with whipped cream, homemade eggless marshmallow fluff, and candied pecans for a to-die-for dessert.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
Ingredients Notes & Substitutions
- Crust: I love making my own pie crust, but you can use homemade or store-bought. You could even use a graham cracker crust if you are short of time.
- Sweet potatoes: You can’t make sweet potato pie without sweet potatoes!
- Brown sugar: Dark or light brown sugar will work for this recipe; darker brown sugar will give you more caramel notes in the finished pie.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Spices: I use ground cinnamon, ground nutmeg, ground cloves, and ground ginger. If you prefer, you can just add 1 tablespoon of pumpkin pie spice.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Bourbon (optional): The bourbon doesn’t overpower at all and adds a unique flavor to the pie. If possible, I recommend adding it.
- Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. I have no substitution suggestions yielding the same texture, moisture, and flavor.
- Flour: Use standard all-purpose flour for this recipe; this will help for better texture.
Overview: Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Crust
You can use homemade or store-bought pie crust. After you decide what you are going to use, you have two options, adding the sweet potato filling over the unbaked pie crust or blind baking the pie crust before adding the filling to ensure a crispy pie bottom. It’s totally up to your taste, I have done it both ways, and the pie has been delicious either way.
Step 2 – Cook the Sweet Potatoes
Cook the sweet potatoes until the skins are loose and the potatoes are super soft; you can do that in the oven, stovetop, or pressure cooker.
Step 3 – Make the Filling
To make the filling, you can use an electric mixer, blender, or food processor. Beat/blend/pulse the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and beat/blend/pulse on high speed until smooth and combined. I recommend pressing the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
Step 4 – Bake
Spread filling into prepared pie crust. Smooth top with a spatula. Mix the eggless eggwash ingredients in a small bowl. Brush the edges of the crust with eggless egg wash. Bake until the center of the pie is only slightly jiggly.
Step 5 – Decorate
After your pie has cooled, decorate it as your heart desires! I usually decorate my sweet potato pie with whipped cream and candied pecan (read detail below). But if you want to take your pie to a whole other level, top it with Eggless Meringue! This is something really special to add and will make your pie totally irresistible! You can even toast it with a kitchen torch.
Tips To Make The Best Eggless Sweet Potato Pie
If you are making the pie crust, I would recommend making the dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out.
I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
Super Easy 5 Min Candied Pecans
These candied pecans are irresistible and super easy to make!
- Heat a medium non-stick skillet over medium heat.
- Add 1 cup (100 g) pecan, 1/4 cup (50 g) sugar, and 2 tablespoons (28 g) butter. Stir constantly with a heatproof rubber spatula for approximately 3- 5 minutes, or until the nuts are evenly coated in the melted sugar/butter.
- Transfer pecans to a parchment paper-lined plate. The pecans and coating will harden in 5-7 minutes.
Serving Suggestion
Eggless Sweet Potato Pie can be served at room temperature or cold. I like to add a big dollop of whipped cream and candied pecans on top.
Make Ahead
This a great pie to make 1 day in advance because the flavors get even better. Cover tightly and store at room temperature. Do not add any topping until you are ready to serve.
Storing & Freezing Instructions
STORE your sweet potato pie covered at room temperature for up to 24 hours or refrigerated for up to 3 days.
FREEZE well covered with plastic wrap or foil, for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow it to come to room temperature before slicing.
Frequently Asked Questions
To avoid a soggy bottom, I recommend blind baking the pie crust before adding the filling to ensure a crispy pie crust. See the instructions on the recipe card.
This Eggless Sweet Potato Pie can be stored covered at room temperature for up to 24 hours. If you need to store it for longer, I would suggest refrigerating it.
Gently give a little shake back and forth to the pie dish. If the filling gives you just a little jiggle in the center, and the edges look stable and set, then your pie is ready. On the other hand, if the filling gives you a wavy movement from the center to the edge, your pie isn’t ready yet.
More Egg-Free Pie Recipes You’ll Love!
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- No-Bake Eggless Chocolate Cream Pie
- Easy Eggless Pumpkin Pie
- Eggless Coconut Cream Pie
- How to Make Pie Crust from Scratch
- Easy Eggless Key Lime Pie
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Recipe Card 📖
Easy Eggless Sweet Potato Pie
Equipment
Ingredients
Crust:
- 1 unbaked pie crust (homemade or store-bought)
Sweet Potato Filling:
- 1 lb (454 g) sweet potatoes
- 3/4 cup (150 g) brown sugar
- 2 tablespoons (28 g) butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon (5 ml) pure vanilla extract
- 2 tablespoons (30 ml) bourbon (optional)
- 12 oz (354 ml) evaporated milk
- 2 tablespoons ( 18 g) all-purpose flour
Eggless Egg Wash:
- 1 tablespoon (15ml) milk or heavy cream
- 1 1/2 teaspoons (7.5 ml) maple syrup or sweetened condensed milk
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Crust:
- If using homemade pie dough, make the pie dough through step 4 according to my How to Make Pie Crust from Scratch recipe. After the chilling time, place dough on a floured surface, roll to 1/4" thick, and place into a pie dish, crimping or fluting the edges.
- If using a store-bought pie crust, follow packet instructions. Place the dough into a pie dish, crimping or fluting the edges.
- At this point, you have two options, adding the sweet potato filling over the unbaked pie crust or blind baking the pie crust before adding the filling to ensure a crispy pie bottom. It’s totally up to your taste, I have done it both ways, and the pie has been delicious either way.
- If you want to blind bake the crust: Line the chilled pie shell with a double layer of parchment paper or aluminum foil. Fill the pie with pie weights or dry beans (about 1 quart / 950 gr). Bake at 400º F (200º C) for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes.
Cook the Sweet Potatoes:
- Oven: Preheat the oven to 375º F (190º C). Pierce sweet potatoes several times with a knife and place them on a foil-lined baking sheet. Bake for 50 – 60 minutes or until softened through.
- Stovetop: Place sweet potatoes in a large saucepan. Cover them with water, then bring them to a boil on the stovetop. Boil for 45-50 minutes or until super soft.
- Instant Pot /Pressure Cooker: Pierce the potatoes with a fork. Set a heatproof trivet or steamer basket in the Instant Pot or electric pressure cooker. Add 1 cup water and place the sweet potatoes on the trivet. Lock the lid on and check that the valve is set to seal. Set to cook for 12 – 18 minutes under HIGH pressure for small/medium potatoes. When the cooking time is up, let the pressure naturally release for 10 minutes. Carefully, quick release any remaining pressure. Open the pressure cooker and remove the sweet potatoes.
- Once sweet potatoes are tender, allow them to cool until they are easy to handle. Cut the tops and bottoms of the potatoes and peel the skins off.
Make the Sweet Potato Filling:
- Preheat oven to 350°F (180° C).
- Using a handheld or stand mixer fitted with a paddle or whisk attachment (you can use a blender or a food processor for this), beat/blend/pulse the potatoes on medium-high speed until smooth.
- Add the remaining filling ingredients and beat/blend/pulse on high speed until smooth and combined. NOTE: I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
- Spread filling into prepared pie crust. Smooth top with a spatula.
- Mix the eggless eggwash ingredients in a small bowl. Brush the edges of the crust with eggless egg wash.
- Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out “mostly” clean. The center should wobble, but the edge should be set. Note: if you find the edges of the pie crust are browning too quickly, cover the edges with a pie crust shield or a ring of aluminum foil to protect it.
- Remove the pie from the oven. Place it on a cooling rack and allow it to cool for at least 2 hours at room temperature before serving.
- Decorate with whipped cream and candied pecans, if desired.
- If you are making the pie crust, I recommend making the dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out.
- I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
- During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
- Heat a medium non-stick skillet over medium heat.
- Add 1 cup (100 g) pecan, 1/4 cup (50 g) sugar, and 2 tablespoons (28 g) butter. Stir constantly with a heatproof rubber spatula for approximately 3- 5 minutes or until the nuts are evenly coated in the melted sugar/butter.
- Transfer pecans to a parchment paper-lined plate. The pecans and coating will harden in 5-7 minutes.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published on November 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
