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.
BEST Eggless Sweet Potato Pie Recipe
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 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, or homemade eggless marshmallow fluff, and candied pecans for a to-die-for dessert.
Eggless Sweet Potato Pie Ingredients:
You’ll need:
- Sweet potatoes
- Brown sugar
- Butter
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground ginger
- Salt
- Pure vanilla extract
- Bourbon (optional)
- Evaporated milk
- All-purpose flour
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
How to Make Eggless Sweet Potato Pie:
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 bake 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.
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.
3 – Make the Filling and Bake!
- 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.
- Spread filling into prepared pie crust. Smooth top with a spatula.
- Mix the eggless egg wash 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.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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.
Frequently Asked Questions:
How do you avoid a soggy bottom?
To avoid a soggy bottom, I recommend blind bake the pie crust before adding the filling to ensure a crispy pie crust. See instructions on the recipe card.
Should a sweet potato pie be refrigerated?
This Eggless Sweet Potato Pie can be store covered at room temperature for up to 24 hours. If you need to store for longer, I would suggest refrigerating it.
How do you know when sweet potato pie is done?
The easiest way to tell if your pie is done is to give it a jiggle, the center will wobble but the edge will be set.
How to Serve Eggless Sweet Potato Pie
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.
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 rubber heatproof 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.
Storing:
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 to come to room temperature before slicing.
Looking for More Eggless Pie Recipes?
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- Easy Eggless Pumpkin Pie
- No-Bake Eggless Chocolate Cream Pie
Easy Eggless Sweet Potato Pie
Ingredients
Crust:
- 1 unbaked pie crust (homemade or store-bought)
- Eggless Egg wash: 1 tablespoon (15ml) milk or heavy cream + 1 1/2 teaspoons (7.5 ml) maple syrup
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 tablespoon (30 ml) bourbon (optional)
- 1 can (12 fl. oz | 354 ml) evaporated milk
- 2 tablespoons ( 18 g) all-purpose flour
Instructions
Crust:
- If using a homemade pie crust, prepare my pie crust recipe. After the chilling time, place dough on a floured surface, roll to 1/4" thick, and place into a pie dish, crimping or flute the edges.
- If using a store-bought pie crust, follow packet instructions. Place the dough into a pie dish, crimping or flute the edges.
- At this point, you have two options, adding the sweet potato filling over the unbaked pie crust or blind bake 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.
To Prepare the Sweet Potatoes:
- Oven: Preheat the oven to 375 degrees F. Pierce sweet potatoes several times with a knife and place on a foil-lined baking sheet. Bake at 375º F for 50 – 60 minutes, or until softened through.
- Stovetop: Place sweet potatoes in a large saucepan. Cover them with water, then bring 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, remove allow to cool until they are easy to handle. Cut tops and bottoms of the potatoes and peel skins off.
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.
- Spread filling into prepared pie crust. Smooth top with a spatula.
- Mix the eggless egg wash 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, apply a pie crust shield or a ring of aluminum foil to protect it.
- Remove 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 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.
- 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 rubber heatproof 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.
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- Easy Eggless Pumpkin Pie
- No-Bake Eggless Chocolate Cream Pie
Nutrition
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