Velvety Sweet Potato Pie with Almond Crust
A decadent yet healthier twist on classic pumpkin pie, featuring creamy sweet potato purée, warm spices, and a nutty almond crust. This american-inspired desserts (vegan, gluten-free) ready in about 90 minutes layers medium (about 1.2 lbs) Sweet potatoes, Almond flour, Maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 285 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium (about 1.2 lbs) Sweet potatoes
- 1 cup Almond flour
- 1/2 cup Maple syrup
- 2 tsp Cinnamon
- 1 tsp Ginger
- 2 large Eggs
- 1/4 cup Coconut milk
Instructions
- Step 1: Preheat oven to 350°F (175°C). Pierce 3 medium sweet potatoes (about 1.2 lbs) with a fork and bake whole for 45 minutes until tender. Cool, then scoop flesh into a food processor.
- Step 2: Blend sweet potato flesh with 1/4 cup coconut milk for 2 minutes until completely smooth and creamy. Transfer to a bowl and set aside.
- Step 3: For the crust, pulse 1 cup almond flour, 2 tbsp maple syrup, and 1/4 tsp salt in a food processor until crumbly. Press firmly into the bottom and up the sides of a 9-inch pie dish.
- Step 4: In a bowl, whisk together 2 large eggs, 1/2 cup maple syrup, 2 tsp cinnamon, 1 tsp ginger, and the sweet potato purée until fully combined. Pour into the prepared crust.
- Step 5: Bake for 50-55 minutes until the center is just set and a knife inserted comes out clean. Cool completely at room temperature before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvety Sweet Potato Pie with Almond Crust take to make?
Total time is about 90 minutes (30 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Velvety Sweet Potato Pie with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Velvety Sweet Potato Pie with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Velvety Sweet Potato Pie with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Velvety Sweet Potato Pie with Almond Crust vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
