Rebecca Baron 27 Comments
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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.
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!
Recipe
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:
- Preheat the oven to 350 degrees.
- 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.
- Add the butter, 1 T. at a time, processing for about 5 seconds with each addition until the butter resembles coarse crumbs.
- Add the egg and process until the dough comes together.
- 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.
- 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.
- Remove from oven and let cool.
FOR THE FILLING:
- 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.
- 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.
- Refrigerate until cold.
FOR THE MERINGUE:
- 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.
- Place under a broiler and broil just until the egg whites start to brown on top. Watch closely as this happens quickly!
- Remove from broiler. Serve or keep chilled until service.
Keywords: flaky, firm filling, healthy
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Reader Interactions
Comments
Felicia
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
That should work fine.
Reply
J
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
I haven't tested it and it would change the wet to dry ingredients ratio so I wouldn't recommend it.
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John
Tomorrow will be my third annual sweet potato pie baking day!
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Rebecca Baron
Sounds fun. Do you eat them all right away, give them away or freeze them?
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Tauni Whitley
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
I love your comment. It makes all the work to come up with the recipe worth it! Thanks for commenting.
Reply
Marisha
This is a wonderful recipe!
★★★★★
Reply
Sonja
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.
★★★★★
See AlsoThe Failed Recipes of 2017Reply
Marilyn
This looks delicious and sounds wonderful. I've never heard of sweet potato pie before but I want to try it.
★★★★★
Reply
Lynda M
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
I'm so glad you liked it! Thanks for taking the time to comment.
Reply
Janine
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
Just whatever kind of oil this person can eat, maybe something like avocado oil or olive oil.
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Janine
Thank- you!
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Debbie Montez
Can I use something else besides orange zest, my husband hates zest?
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Rebecca
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.
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K W
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.
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Carly W
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
xoxReply
Rebecca
Awesome, yeah we would love to know how it goes for you!
Reply
Tauni
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
Emily
Can you substitute the butter for the crust with coconut oil (solid form)? My son has a dairy allergy. Thanks!
Reply
Rebecca
You could try but it won't be quite the same. A better alternative may be coconut butter.
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Ashley
Great blog! Thank you!! Xo
Reply
Dana
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
Please let me know if you try it!
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