Desserts
This vegan sweet potato pie delivers all the classic comfort of traditional pie—creamy, spiced, and irresistible—without a single crumb of butter. 🌟 The secret lies in coconut milk and coconut oil, which create that signature velvety texture while keeping the crust flaky.
I developed this recipe after years of perfecting dairy-free desserts that actually taste indulgent, not like a compromise. What sets this apart is how the spices come together: cinnamon, nutmeg, and ginger create layers of warmth that balance the natural sweetness of the sweet potatoes.
The crust stays crisp while holding its shape, and the filling remains silky-smooth even after chilling. No one will guess it's dairy-free—just pure, comforting sweet potato pie.
The result is a pie with a golden, crackly crust and a filling that's rich, spiced, and perfectly set—not too runny, not too firm.
The coconut milk adds a subtle richness that mimics the creaminess of butter, while the maple syrup enhances the natural sweetness of the sweet potatoes without overpowering the spice profile.
Serve it warm with a dollop of coconut whipped cream or a drizzle of maple syrup for the ultimate dessert experience. Here's how to make it!
Ingredients for sweet potato pie recipe no butter
Creamy filling meets crisp crust—all without butter or dairy. These ingredients transform simple sweet potatoes into velvety pie perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Sweet Potatoes 🍠 | 2 ½ lb | Peeled and cubed (about 4 cups) |
| Full-Fat Coconut Milk 🥥 | 13 ½ oz | Canned, well-shaken |
| Coconut Oil 🫒 | ½ cup | Unrefined, solid form |
| Pure Maple Syrup 🍯 | ½ cup | Grade B for depth |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | 1 tsp | Freshly grated nutmeg |
| Ground Ginger 🌿 | 1 tsp | Freshly ground |
| Salt 🧂 | ½ tsp | Fine sea salt |
| All-Purpose Flour 🌾 | 1 ½ cups | For crust, unsifted |
| Granulated Sugar 🍚 | ¼ cup | For crust sweetness |
| Cold Water 💧 | ½ cup | For crust binding |
| Vanilla Extract 🌸 | 1 tbsp | Pure alcohol-free |
| Vegan Shortening 🧈 | ¼ cup | For crust flakiness |
The sweet potatoes are the heart of this pie. Look for vibrant orange ones—the deeper the color, the sweeter and richer the flavor. Trader Joe's and Whole Foods carry the best organic varieties, but any large sweet potatoes work. Peeled and cubed, they'll cook down to about 4 cups, so don't skimp on the amount. The coconut milk must be full-fat—no light versions—for that signature creamy texture. I always buy Thai Kitchen brand because it's affordable and consistently rich. For the crust, King Arthur flour is my go-to—it has just the right protein level for flaky layers.
No coconut milk? Full-fat cashew cream works beautifully—blend soaked cashews with water for a similar texture. Running short on maple syrup? Agave nectar or date syrup are perfect substitutes, though they'll have slightly different flavors. The spices are non-negotiable—Penzeys or McCormick ground spices are reliable, but freshly grated nutmeg makes all the difference. For the crust, if you can't find vegan shortening, extra coconut oil works in a pinch, though the texture might be slightly softer. The vanilla extract should be pure—alcohol-free versions are ideal for those avoiding alcohol in their diet.
Sweet potatoes can be peeled and cubed up to 2 days ahead—store them in airtight containers in the fridge. The crust dough should be chilled for at least 1 hour before rolling to prevent shrinking. This pie tastes even better the next day—3-4 days in the fridge is perfect. For longer storage, freeze the assembled pie (before baking) for up to 3 months. Thaw overnight in the fridge before baking. The filling keeps its velvety texture even after reheating, making it perfect for potlucks or holiday gatherings.
Why You'll Love This Recipe
- No Butter, No Problem: The coconut oil keeps it rich without the guilt—just one pan, 10 minutes of hands-on work, and you’re done. Honestly, the ease of roasting those sweet potatoes whole until tender (then scooping them out) feels like cheating.
- Sweet & Spiced Magic: That full-fat coconut milk makes it velvety, while the maple syrup and cinnamon? Pure autumn in every bite. Between us, it’s the kind of dessert that disappears faster than I can say “second slice.”
- Pie for Any Occasion: Bring it to a potluck, pack slices for lunch, or just eat it straight from the oven. The texture holds up for days, and it’s the one dessert that’s always a crowd-pleaser—no one questions the lack of butter.
- Budget-Friendly Luxury: Sweet potatoes and coconut milk stretch this recipe far, and you’re using whole ingredients, not pre-made mixes. I’ll be real: it’s the kind of treat that feels fancy but costs next to nothing to make.
Step-by-step instructions for sweet potato pie no butter
Here's how to create a silky-smooth filling and flaky crust without dairy—every step ensures perfect texture.
👨🍳 Step 1: Roast Sweet Potatoes to Perfection
Preheat oven to 400°F. Toss the 2.5 lb peeled and cubed sweet potatoes with 1 tablespoon coconut oil and ¼ teaspoon salt on a rimmed baking sheet. Roast for 30-35 minutes until fork-tender with caramelized edges. You want them soft enough to mash completely but not mushy—press with a fork to test.
While roasting, scrape the coconut cream from the top of the 13.5 oz canned full-fat coconut milk (reserve the liquid for later). This thick cream will replace butter in the filling, creating that velvety texture. Let the roasted sweet potatoes cool slightly before mashing—this prevents excess moisture in your filling.
🍳 Step 2: Create the Spiced Filling
In a large mixing bowl, combine the mashed sweet potatoes with the reserved coconut cream, 0.5 cup coconut oil, 0.5 cup pure maple syrup, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, and 0.25 tsp salt. Mix until completely smooth—no lumps should remain. The coconut oil helps emulsify the mixture, creating that signature pie consistency without dairy.
Add the 1 tbsp vanilla extract and mix again. Taste the filling and adjust sweetness if needed—Grade B maple syrup adds depth, but personal preference matters. The filling should be thick but pourable; if too stiff, whisk in 1-2 tablespoons of the reserved coconut milk from the can until smooth.
🥘 Step 3: Make the Vegan Crust
In a food processor, combine 1.5 cups all-purpose flour, 0.25 cup granulated sugar, 0.25 cup vegan shortening, and 0.5 tsp salt. Pulse until the mixture resembles coarse crumbs with pea-sized shortening pieces. Add 0.5 cup cold water and pulse until the dough just comes together—don't overwork it or the crust will toughen.
Turn the dough onto a floured surface and roll it into a 12-inch circle (about ⅛-inch thick). Transfer to a 9-inch pie dish, pressing gently to fit. Trim excess dough, leaving a ½-inch overhang. Crimp the edges with your fingers or a fork. Chill the crust for 30 minutes while you preheat the oven to 375°F.
🔥 Step 4: Assemble and Bake the Pie
Pour the spiced filling into the chilled crust, spreading it evenly. The filling should come about ½-inch from the crust edges—this prevents overflow during baking. For extra flair, brush the crust edges with a bit of reserved coconut milk and sprinkle with extra cinnamon.
Bake for 50-55 minutes until the filling is set but still slightly jiggly in the center (it will firm up as it cools). The crust should be golden brown. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool completely on a wire rack before slicing—this ensures clean cuts and prevents filling from sliding out.
Pro Tips For Making Sweet Potato Pie Recipe No Butter
- Bake Sweet Potatoes First: I learned this the hard way—skipping this step means your filling will taste like it’s fighting with raw potato. Roast the sweet potatoes at 400°F (200°C) for 45-60 minutes until fork-tender, then scoop out the flesh while still hot. The residual heat breaks down the starches, making the filling silky instead of gummy.
- Use Coconut Oil Sparingly: Full-fat coconut milk is rich enough that you don’t need much oil—just 1-2 tablespoons total for the crust or filling. Overdoing it turns the pie dense, and coconut flavor can overpower the sweet potatoes. Melt it gently in a saucepan (not the microwave) to avoid burning, then cool before mixing.
- Don’t Overmix the Filling: After blending the roasted sweet potatoes with coconut milk, syrup, and spices, stop stirring the second everything’s just combined. Overworking it introduces air, which makes the pie dense and can cause cracks during baking. A few small lumps? Doesn’t matter—your pie will still be creamy.
- Chill Before Baking: This isn’t the prettiest method, but it’s the tastiest. After assembling the pie, refrigerate it uncovered for at least 2 hours (or overnight). The filling firms up slightly, preventing leaks, and the crust gets a better rise. Skip this, and you’re risking a soggy bottom—trust me, it’s worse than it sounds.
Make-ahead tips for this dish
Prep Ahead
Peel and cube the sweet potatoes up to 2 days ahead—store them in an airtight container in the fridge. This saves time on baking day, and the flavor actually intensifies as they sit.
I like to prep mine the night before so I can focus on mixing the filling the next morning. 🍠
Crust Prep
Roll out the crust dough and line the pie dish at least 1 hour before baking. Wrap it tightly in plastic wrap and refrigerate—this prevents shrinking and ensures a flaky texture.
For extra convenience, you can even make the crust dough a day ahead and store it in the fridge until ready to roll. Just let it sit at room temperature for 10 minutes before handling. ❄️
Filling Mix
Mix the filling ingredients up to 24 hours ahead and store in an airtight container in the fridge. The flavors meld beautifully overnight, and the coconut oil keeps the texture smooth.
When ready to bake, give it a quick whisk to re-emulsify before pouring into the crust. This is my favorite trick for stress-free baking days! 🥥
Freezing Options
Assemble the pie (unbaked) and freeze it up to 3 months in an airtight container or heavy-duty freezer bag. When ready to bake, thaw overnight in the fridge, then bake as directed.
The crust stays crisp, and the filling maintains its velvety texture—no one will guess it was frozen! For extra insurance, wrap the assembled pie tightly in plastic wrap before freezing. ❄️
Make-Ahead Serving
This pie tastes even better the next day—3-4 days in the fridge is perfect for potlucks or holiday gatherings. Reheat individual slices at 350°F for 10-12 minutes to warm through.
The coconut milk filling holds up beautifully, so it’s ideal for meal prep. I always make an extra pie to share—I promise it disappears fast! 💫
Nutrition facts
Frequently asked questions
Can I substitute coconut milk with another dairy-free option?
Yes, but coconut milk is ideal for that signature creamy texture. For a neutral flavor, use full-fat cashew cream (blend soaked cashews with water) or almond milk (though it won't be as rich). If you prefer a sweeter option, silken tofu blended with maple syrup works too—just reduce the maple syrup slightly since tofu adds natural sweetness.
Why does my crust turn out soggy?
Soggy crusts usually happen from excess moisture in the filling or underbaked crust. Always pre-bake the crust for 10-12 minutes at 375°F before adding filling, or use a pie crust shield to prevent burning. If your filling seems too wet, whisk in 1-2 tablespoons cornstarch to thicken it before pouring into the crust.
How do I make this pie extra spicy?
Add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika to the filling for warmth. For a sweet-spicy balance, top with a sprinkle of chopped crystallized ginger or a drizzle of chocolate ganache before serving. Just be sure to adjust other spices (like cinnamon) slightly downward to maintain harmony.
Can I use regular sweet potatoes instead of yams?
Regular sweet potatoes work perfectly—they're just slightly less sweet and moist than yams. For best results, choose orange-fleshed varieties (like Jewel or Beauregard) and roast them until very tender. If using white sweet potatoes, you may need to add 1 extra tablespoon of maple syrup to compensate for their milder flavor.
What's the best way to reheat slices?
For individual slices, warm at 350°F for 10-12 minutes until heated through. To maintain crispness, place slices on a baking sheet and cover loosely with foil. For microwave reheating, wrap slices in a damp paper towel and heat for 20-30 seconds—this prevents drying while warming the filling.