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Paleo Sweet Potato Pie Recipe

February 16, 2018 Rebecca Baron 27 Comments

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Paleo Sweet Potato Pie Recipe (Gluten-Free, Clean Eating, Dairy-Free)

This Paleo sweet potato pie recipe has an awesome crust. I did a mix of almond flour and tapioca starch and it ended up being the perfect flaky texture. This pie recipe is fantastic for fall and winter. It is great for any party or holiday event. You can make this for Christmas or Thanksgiving for your family and friends or you can make it any day you want a nice warm treat to enjoy by the heater or fireplace.

Paleo Sweet Potato Pie Recipe

I have never really had sweet potato pie, to be honest, but I was so surprised by this pie. As I said, the crust was fantastic, and the filling was nice and firm. I’ve flavored it with ginger and orange zest to accent the sweet potato. The meringue on top is only sweetened with a little honey and is the perfect contrast to the firm pie.

To me, one of the best parts of this pie is that I like it a lot more than pumpkin pie. I just pretty much hate pumpkin pie. I make it because others like it, but I would much rather have other types of pies. Some types of pies are just really hard to do Paleo though and sometimes I like something a little healthy and filling in my pie, so that makes this my new go-to Paleo pie recipe.

If you don't care about eating Paleo and just want to use this recipe for the healthy filling then I recommend you use my spelt flour pie crust recipe instead of the pie crust used in this recipe.

Please let me know if you try this recipe and what you like and don't like about it. I love to hear your comments!

Gluten Free & Dairy-Free Sweet Potato Pie Recipe
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paleo sweet potato pie

Paleo Sweet Potato Pie Recipe

★★★★★ 5 from 5 reviews
  • Author: Rebecca Baron
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 120 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Paleo
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Description

I have to tell you, this crust is awesome. I did a mix of almond flour and tapioca starch and it ended up being the perfect texture. It was flaky, just like a regular pie crust. I have never really had sweet potato pie, to be honest, but I was so surprised by this pie. Like I said, the crust was fantastic, and the filling was nice and firm. I’ve flavored it with ginger and orange zest to accent the sweet potato. The meringue on top is only sweetened with a little honey and is the perfect contrast to the firm pie.


Ingredients

Scale

FOR THE CRUST

  • 1.75 cups Almond Flour *
  • .5 cups Tapioca Flour *
  • .5 teaspoon Real Salt *
  • 6 Tbl Butter (cold)
  • 1 Egg

FOR THE FILLING

  • 2.5 cups Sweet Potato Puree
  • 1 orange
  • ⅓ tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ½ tsp Real Salt
  • 1 Tbl Vanilla
  • ⅔ cups Honey
  • 2 ½ Tbl Coconut Oil (melted)
  • 3 Eggs

FOR THE MERINGUE TOPPING

  • 4 Egg Whites (room temperature)
  • 1 ½ Tbl Honey

Instructions

FOR THE CRUST:

  1. Preheat the oven to 350 degrees.
  2. Place the almond flour, tapioca flour, and salt in the bowl of a food processor. Pulse 4-5 times for a few seconds until blended.
  3. Add the butter, 1 T. at a time, processing for about 5 seconds with each addition until the butter resembles coarse crumbs.
  4. Add the egg and process until the dough comes together.
  5. Pat the dough into a 9” pie dish. It may take a little time, but press the dough into the bottom and sides, evening out and smoothing the dough with the back of a spoon.
  6. Cover the pie crust with a sheet of tin foil. Bake in preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, uncovered.
  7. Remove from oven and let cool.

FOR THE FILLING:

  1. Place the sweet potato puree in the bowl of a food processor. Add the orange zest, ginger, cinnamon, salt, vanilla, honey, coconut oil, and eggs. Process until smooth and well blended. Pour the filling into the pre-baked pie crust and tap on the counter to smooth and level.
  2. Bake at 350 degrees for 65-75 minutes, or until the filling is puffed and set. Remove from the oven and let cool completely at room temperature.
  3. Refrigerate until cold.

FOR THE MERINGUE:

  1. Place the egg whites in the bowl of a stand mixer fitted with a wire whisk. Beat until soft peaks form. With the mixer running, drizzle the honey into the bowl and whip on high speed until stiff peaks form. Placed the whipped egg whites in a pastry bag fitted with a star tip. Pipe stars of meringue on top of the chilled pie, covering the entire surface.
  2. Place under a broiler and broil just until the egg whites start to brown on top. Watch closely as this happens quickly!
  3. Remove from broiler. Serve or keep chilled until service.

Keywords: flaky, firm filling, healthy

Clean Eating Sweet Potato Pie Recipe

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Reader Interactions

Comments

  1. Felicia

    January 08, 2021 at 8:38 pm

    HI I was just wondering if l can use ghee in place of butter or coconut butter? THIs recipe loooks soo good and l can’t wait to make this!

    Reply
    • Rebecca Baron

      January 18, 2021 at 5:07 pm

      That should work fine.

      Reply
  2. J

    November 26, 2019 at 7:28 pm

    Could you substitute coconut sugar for the honey? If so, how much should be used?
    Thank you for creating a paleo recipe for a southern staple. ?

    Reply
    • Rebecca Baron

      November 29, 2019 at 3:49 pm

      I haven't tested it and it would change the wet to dry ingredients ratio so I wouldn't recommend it.

      Reply
  3. John

    October 16, 2019 at 6:09 pm

    Tomorrow will be my third annual sweet potato pie baking day!

    Reply
    • Rebecca Baron

      November 06, 2019 at 5:16 pm

      Sounds fun. Do you eat them all right away, give them away or freeze them?

      Reply
  4. Tauni Whitley

    December 04, 2018 at 10:25 am

    Where has this recipe been all my life!!!? I have had lots of sweet potato pie in my day ... not one compares to this recipe!! If you haven't made this pie ... you have not lived! I bow to you!?

    ★★★★★

    Reply
    • Rebecca

      December 10, 2018 at 6:46 pm

      I love your comment. It makes all the work to come up with the recipe worth it! Thanks for commenting.

      Reply
  5. Marisha

    May 22, 2018 at 10:04 am

    This is a wonderful recipe!

    ★★★★★

    Reply
  6. Sonja

    November 24, 2017 at 7:14 pm

    I know that this is an old thread, but I wanted to say that you can absolutely substitute coconut oil for butter in the pie crust. I did so and chilled the dough before using. It turned out fantastic.

    ★★★★★

    Reply
  7. Marilyn

    July 28, 2017 at 2:12 pm

    This looks delicious and sounds wonderful. I've never heard of sweet potato pie before but I want to try it.

    ★★★★★

    Reply
  8. Lynda M

    November 28, 2016 at 3:48 pm

    Wow....wow.....wow! Thank you for a fantastic recipe. It was without a question the star of my thanksgiving this year! I, too, had never had sweet potato pie before. Paleo or not....this is the BEST I've had. Thank you for sharing!

    Reply
    • Rebecca

      January 02, 2017 at 9:48 am

      I'm so glad you liked it! Thanks for taking the time to comment.

      Reply
  9. Janine

    November 17, 2016 at 7:26 pm

    Hi,

    I would love to make this for Thanksgiving. One family member who is joining us is allergic to coconut and nuts. What could I replace the coconut oil with in the filling?

    Reply
    • Rebecca

      November 21, 2016 at 12:15 pm

      Just whatever kind of oil this person can eat, maybe something like avocado oil or olive oil.

      Reply
      • Janine

        November 22, 2016 at 6:26 am

        Thank- you!

        Reply
  10. Debbie Montez

    October 03, 2015 at 7:58 am

    Can I use something else besides orange zest, my husband hates zest?

    Reply
    • Rebecca

      October 17, 2015 at 4:54 pm

      If you took it out it would take a lot of flavor but should still work. I can't think of anything to replace it with though.

      Reply
  11. K W

    May 12, 2015 at 10:34 pm

    this is hands down, the best paleo pie crust I’ve found. It really is flaky- I couldn’t believe it when I made the sweet potato pie…I’ve tried a lot of dessert recipes for paleo and had really stopped making them.

    Reply
  12. Carly W

    January 19, 2015 at 8:48 am

    Oh my goodness .. I can't wait to try this! I'm sure it will be a huge hit!
    I can't eat dairy though . so .. I will try macadamia oil in the pastry ...
    will let you know how it goes
    xox

    Reply
    • Rebecca

      January 21, 2015 at 11:26 am

      Awesome, yeah we would love to know how it goes for you!

      Reply
    • Tauni

      December 13, 2021 at 5:04 am

      Rebecca,
      This is STILL hands down ... the best pie and CRUST (of any kind) on the planet!! We have a handmade family recipe book that my sister started some 20 years ago. This pie recipe is the first one listed in my portion of the book. Thank you for sharing again! 💟

      ★★★★★

      Reply
  13. Emily

    December 19, 2014 at 11:15 am

    Can you substitute the butter for the crust with coconut oil (solid form)? My son has a dairy allergy. Thanks!

    Reply
    • Rebecca

      December 30, 2014 at 4:57 pm

      You could try but it won't be quite the same. A better alternative may be coconut butter.

      Reply
  14. Ashley

    December 19, 2014 at 10:54 am

    Great blog! Thank you!! Xo

    Reply
  15. Dana

    December 08, 2014 at 7:46 am

    Your pie looks delicious. I usually can't eat spp because its too sweet, but i'm glad to find one that isn't. Maybe I'll make it for my birthday next week.

    Reply
    • Rebecca

      December 08, 2014 at 8:59 am

      Please let me know if you try it!

      Reply

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Hi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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