Best Eggless Sweet Potato Pie Recipe Highlights
I know that Eggless Pumpkin Pie usually steals the holiday spotlight, but this Eggless Sweet Potato Pie is certainly worthy of special occasions. It’s creamy, silky smooth, rich, and dense spiced! Its texture is firm and luscious, and its flavor is definitely autumny. This Easy Eggless Sweet Potato Pie recipe is similar to my eggless pumpkin pie recipe (and we all know how good that is!) but has a lot more texture. I love it because it takes advantage of the natural sweetness and smooth texture of fresh sweet potatoes. Top it with whipped cream, homemade eggless marshmallow fluff, and candied pecans for a to-die-for dessert.
You’ll need:
Step 2 – Cook the Sweet Potatoes
Cook the sweet potatoes until the skins are loose and the potatoes are super soft; you can do that in the oven, stovetop, or pressure cooker.
Step 1 – Make the Crust
You can use homemade or store-bought pie crust. After you decide what you are going to use, you have two options: add the sweet potato filling over the unbaked pie crust or blind bake the pie crust before adding the filling to ensure a crispy pie bottom. It’s totally up to your taste. I have done it both ways, and the pie has been delicious either way.
Step 3 – Make the Filling
To make the filling, you can use an electric mixer, blender, or food processor. Beat/blend/pulse the potatoes at medium- to high speed until smooth. Add the remaining filling ingredients and beat/blend/pulse on high speed until smooth and combined. I recommend pressing the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture.
Step 4 – Bake
Spread filling into prepared pie crust. Smooth top with a spatula. Mix the eggless eggwash ingredients in a small bowl. Brush the edges of the crust with eggless egg wash. Bake until the center of the pie is only slightly jiggly.
If you are making the pie crust, I would recommend making the dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out. I like to press the sweet potato mixture through a large sieve to eliminate some of the fibrous strings you find in some sweet potatoes and ensure a smoother texture. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
Heat a medium non-stick skillet over medium heat. Add 1 cup (100 g) pecan, 1/4 cup (50 g) sugar, and 2 tablespoons (28 g) butter. Stir constantly with a heatproof rubber spatula for approximately 3- 5 minutes, or until the nuts are evenly coated in the melted sugar/butter. Transfer pecans to a parchment paper-lined plate. The pecans and coating will harden in 5-7 minutes.
Storing & Freezing Instructions
STORE your sweet potato pie covered at room temperature for up to 24 hours or refrigerated for up to 3 days. FREEZE well covered with plastic wrap or foil for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow it to come to room temperature before slicing.
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Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in November 2020. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
