Dairy-Free Purple Sweet Potato Pie Recipe

Dairy-Free Purple Sweet Potato Pie Recipe

How To Make Dairy-Free Purple Sweet Potato Pie

Whip up this vibrant sweet potato pie made with creamy coconut milk and purple sweet potatoes over a sweet date crust, for an appetizing dessert!

Preparation: 20 minutes
Cooking: 1 hour 25 minutes
Cool Time: 2 hours
Total: 3 hours 45 minutes



For Crust:

  • 2cupspecan
  • 8Medjool dates,pitted, skins removed, chopped
  • 3tbspcoconut oil,melted
  • ¼tspkosher salt

For Pie Filling:

  • 3lbpurple sweet potato,(about 3 to 4 medium potatoes)
  • 12.2ozevaporated coconut milk,(1 can)
  • ½cupmaple syrup
  • 2eggs
  • 1tbsplemon juice,fresh
  • 1tspcinnamon
  • 1tspnutmeg
  • tspground cloves
  • ½tspkosher salt

For Coconut Whipped Cream:

  • 1cancoconut cream,chilled
  • ½tbsppowdered sugar
  • ½tspvanilla extract


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.

  3. Bake the sweet potatoes for 45 to 60 minutes, until very easily pierced with a fork.

  4. Reduce the oven temperature to 350 degrees F.

  5. Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30 to 60 minutes, then transfer to the refrigerator to cool completely for about 1 hour.


  1. In a food processor, pulse the pecans until broken down into pea-sized pieces. Add the dates, coconut oil, and salt. Blend for 20 to 30 seconds, until crumb-like in texture.

  2. Transfer the crust to a 9-inch pie dish. Using fingers, press the crust into an even layer. Transfer the pie dish to the refrigerator to cool completely.

  3. Once the sweet potatoes have cooled completely, remove the skins. There should be about 4 cups of sweet potato flesh.

  4. Transfer the sweet potatoes to a food processor, along with the evaporated coconut milk, maple syrup, eggs, lemon juice, cinnamon, nutmeg, cloves, and salt. Blend for 60 to 90 seconds, until completely smooth.

  5. Pour the filling into the cooled pie crust and use a spatula to smooth the top.

  6. Bake the pie for 40 to 45 minutes, until the filling is set and slightly darkened in color. If the crust or filling is browning too quickly, cover with foil for the final 15 minutes of baking.

  7. Remove the pie from the oven and place on a wire rack to cool for about 30 minutes. Transfer to the refrigerator and cool completely, for at least 2 hours, up to overnight.

Coconut Whipped Cream:

  1. Scoop the coconut cream that has solidified at the top of the can into a medium metal bowl, leaving behind any coconut water left in the bottom. Reserve the coconut water for another use.

  2. Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.

  3. Slice the pie and top with the coconut whipped cream, serve, and enjoy!


  • Calories: 770.56kcal
  • Fat: 52.91g
  • Saturated Fat: 31.86g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 12.02g
  • Polyunsaturated Fat: 5.99g
  • Carbohydrates: 74.96g
  • Fiber: 10.57g
  • Sugar: 36.57g
  • Protein: 9.69g
  • Cholesterol: 39.99mg
  • Sodium: 295.89mg
  • Calcium: 128.01mg
  • Potassium: 1181.34mg
  • Iron: 4.84mg
  • Vitamin A: 1225.68µg
  • Vitamin C: 7.12mg
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