Paleo Sweet Potato Pie

A beautiful dessert that has a creamy and spicy filling combined with a wonderfully flaky crust.

Paleo Sweet Potato Pie fully baked in the pie pan

The first thought when taking a bite of this wonderful dessert is not "oh, this must be paleo", but rather "oh, this is sooooo good". And it's really quite simple to make, which is an added bonus.

One of the benefits of using sweet potatoes for pie is the rich flavor and natural sweetness of the sweet potato. Yes, pumpkin is delicious, but there is something so wonderful about sweet potato pie! It's perfect for fall, for holidays, and any winter gathering.

How to Make Paleo Sweet Potato Pie

This recipe requires baked sweet potatoes, which is a very easy step. Simply pierce the potatoes with a fork and bake for approximately one hour in the oven. Let cool, then peel the skin and puree or mash the sweet potatoes. Measure to ensure you have two cups.

Paleo Sweet Potato Pie ingredients in a food processor

The rest is quite simple. Place all of the ingredients in a food process and blend until smooth.

Paleo Sweet Potato Pie filling blended in a food processor

Once it is blended, pour into the prepared pie crust. The crust should be partially baked, or blind baked, before adding the filling. For further instructions on how to make the crust, see paleo pie crust.

Paleo Sweet Potato Pie before baking

Bake your paleo sweet potato pie in the oven for approximately 45-55 minutes. It's best to check it at 45 minutes and bake longer if needed. When the center jiggle is about the size of a quarter, then you know it's done.

Paleo Sweet Potato Pie baked in a pie pan

Remove the pie from the oven and place on a cooling rack. Let cool. It can be served either slightly warm or at room temperature.

Slice into 8 pieces and serve. Top with a dollop of coconut milk whipped cream. Enjoy!



Please note that sweet potato pie should be stored in the refrigerator for up to 3-4 days. Serve leftovers cold or warm.

It can also be frozen for up to one month. Let thaw in the refrigerator overnight prior to serving.

Paleo Sweet Potato Pie baked in pan

Paleo Sweet Potato Pie baked in a pie pan

Paleo Sweet Potato Pie

A beautiful dessert that has a creamy and spicy filling combined with a wonderfully flaky crust.
4.50 from 2 votes
Slice of Paleo
Prep Time 15 minutes
Cook Time 1 hour
Sweet Potato Baking Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 389 kcal


  • 1 8-9 inch pie pan
  • 1 food processor


  • 1 paleo pie crust
  • 2 cups cooked sweet potato
  • 1/2 cup maple syrup
  • 1 cup canned coconut milk
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp salt
  • coconut whipped cream


  • Place a can coconut milk in the refrigerator overnight the day prior to making whipped cream if you plan to serve with the pie.
  • Pierce 2 medium sweet potatoes with a fork. Place on an aluminum foil lined pan and bake for 1 hour at 375°F. Let cool, then peel and mash with a fork or puree in a food processor. Measure 2 cups worth. (Puree can be made the day before and stored in the refrigerator until needed.)
  • Preheat the oven to 350°F. Make the paleo pie crust per instructions (see link above). Blind bake or partially bake for 15 minutes. (The crust can be made the day before and refrigerated raw in the pie pan overnight, then partially baked just prior to making the pie.)
  • Place all of the ingredients--cooked sweet potato, maple syrup, coconut milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt in a food processor. Blend until smooth. When measuring the coconut milk, try to get as much of the white cream as possible and less of the clear liquid.
  • Pour the filling into the partially baked crust. Bake pie at 350°F for 45-55 minutes. Check at 45 minutes. The center jiggle will be about the size of a quarter when it's done baking.
  • Remove from oven and place the pan on a cooling rack. Let cool to room temperature. Serve when cooled or place in the refrigerator for the next day. Make coconut milk whipped cream (see link above) and add a dollop to the pie.
  • Store pie in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. If stored in the freezer, thaw overnight in the refrigerator prior to serving.


Nutritional information is approximate and does not include whipped cream topping.


Calories: 389kcalCarbohydrates: 43gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 82mgSodium: 238mgPotassium: 515mgFiber: 4gSugar: 18gVitamin A: 13573IUVitamin C: 15mgCalcium: 76mgIron: 2mg
Keyword paleo dessert, paleo pie crust, sweet potato pie
Tried this recipe?Mention @slice.of.paleo or tag #slice.of.paleo so we can admire your work!


  1. Jazz on November 24, 2022 at 6:07 pm

    5 stars
    I’m not a huge fan of pie most of the time, but this largely exceeded all of my expectations!!! Sooo good. Especially with the added paleo whipped cream

  2. Slice of Paleo on November 24, 2022 at 6:11 pm

    I’m so pleased to hear this! Glad you enjoyed it!

  3. Cherie on December 1, 2022 at 12:45 pm

    4 stars
    I am surprised at how good this tasted. Somehow, I thought it would be really bland, but that wasn’t the case. It was really spicy and the texture was just like pumpkin pie.

    I gave this a four star rating because I have always enjoyed the Julia child crusts; but if the crust was made with the old-fashioned ingredients it wouldn’t be Paleo, would it?

    Thank you for this healthy alternative to traditional pies, I enjoyed it a lot.

  4. Slice of Paleo on December 1, 2022 at 2:18 pm

    Thank you Cherie for your review! Yes, I’m sure Julie Child’s crusts are amazing! For someone who has issues with flour or dairy, it’s nice to have an alternative. Thank you for your comment and I’m pleased that you enjoyed the sweet potato pie!

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