Paleo
Dairy Free
Gluten FreeImpossibly EASY Paleo Sweet Potato Pie with coconut is a paleo sweet potato pie recipe that’s IMPOSSIBLE to mess up! Made with simple, healthy ingredients! This easy sweet potato pie forms its own crust while baking. Ahh, yes, so good!
Impossibly EASY Paleo Sweet Potato Pie. Actually Impossibly EASY Paleo Sweet Potato Pie with coconut! There, life goals complete. I kid. Kinda. You see, I have a wee little confession to tell ya’ll. Ready?
Sometimes I cheat when it comes to baking. GASP! Shh…. don’t tell Martha.
But hear me out. You see, sometimes (especially with paleo and vegan baking), the process can be tricky. Not like my one bowl brownies, no those are easy. I mean the pies and all that holiday jazz! Don’t get me wrong, I’m all about making my fancy schmancy layer cake and eating it too.
But when I’m in a time crunch, Cotter time crunch (see what I did there?), then I want a fast Impossibly EASY recipe/dessert/pie that I can RELY on. So I cheat. And by cheat I mean I basically skip the whole crust thing and the whole made from scratch dough things, and yada yada yada. Come on, you know you can relate and are SO intrigued. AM I RIGHT?
Hence this Impossibly EASY Paleo Sweet Potato Pie (with coconut).
The true name of this paleo pie is actually Impossible Pie. If you are southern or over the age of 30, you probably know what I’m talking about. Maybe? Yes? It’s called “impossible” because it’s impossibly EASY to make and IMPOSSIBLE to mess up! And because the pie will miraculously form its own crust while baking. Ahhh, see.. the magic gluten free paleo baking trick (aka cheat trick).
All you need for my IMPOSSIBLY EASY paleo sweet potato pie is milk (coconut or almond milk), eggs, coconut, sweet potato puree or mashed sweet potato already cooked, maple syrup and a few other nice ingredients to throw into the blender.
Then pour the batter into a prepared (parchment paper lined) pie plate or cake tin. In the oven it goes, then BAM!
An oh so dreamy sweet potato pie with custard-like sweet potato casserole filling and crispy crust-like corners. Not to mention a crispy coconut topping. I might have thrown in some pecans just for kicks! You know, so you can really get that PIE flavor and crunch. Dang, that’s some serious use of the word CRUNCH today. I’m diggin it. 😉
If you are looking for a vegan cream pie version, um.. might I suggest you stop over at Texanerin and drool over her Paleo/Vegan Chocolate Cream Pie… swwooooooon!
Anyway, I digress. … where was I? Oh yes, this Impossibly EASY Paleo Sweet Potato Pie drool fest.
Ya’ll, I could sit here and boast about how I devoted a whole day to make this dessert just to please everyone this Holiday season. But again, I’d be lying. I did not do much at all. Which is why I ADORE this dessert. It allows me to spend more time AROUND the table with family friends, yet still brings healthy comfort. Oh and it’s an seasonal pie, which makes it GLOW! You know how I feel about comfort food dishes and FALL “glow” food. They make this season special.
Serious Corny moment. .. I want to provide Impossibly EASY gluten free/paleoish recipes so that you can sit back and relax. As mentioned Wednesday, that’s what I LOVE about this job and passion. I do the trial and error recipe work for you. No brain work needed on your end, just a few trusty kitchen tools (Blender, mixing bowls, pie pan, etc) and big appetite.
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Impossibly EASY Paleo Sweet Potato Pie with Coconut
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Prep Time: 10 min -
Cook Time: 60 min
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Total Time: 1 hour 10 minutes
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Yield: 6-7 -
Category: dessert/pie -
Cuisine: dessert/pie
Print Recipe
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Ingredients
- 1.5 cups pureed Sweet potato or two cups mashed (cooked and peeled) – See notes
- 1 1/2 cup almond or coconut milk (almond milk will cook faster)
- 4 eggs
- 3-4 ounces of melted butter
- 1 tsp vanilla
- 2/3 to 3/4 cup maple syrup
- 2 tbsp coconut flour
- a little over 1/2 cup of tapioca flour. Between 1/2 c to 2/3 cup.
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 tsp baking powder
- 2/3 cup unsweetened coconut flakes (plus for topping)
- optional pecan or walnuts
Instructions
- Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.
- Next combine your milk, eggs, maple syrup, vanilla, and butter in a blender. Add your sweet potato mash/puree and blend again until smooth. I’ve made this with non-canned sweet potatoes, and the weight of baked or boiled sweet potatoes is a bit heavy. See notes
- Transfer into a bowl.
- In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.
- Mix your dry batter with your blended egg/potato batter. Stir together until smooth.
- Fold in about 1/2 cup or more of your coconut flakes.
- Pour into your prepared pie or cake pan.
- Sprinkle a handful of pecans on top.
- Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.
- Check the middle to make sure it’s no longer liquid. (see notes for more baking times)
- Remove from oven.
- If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle.
- Sprinkle with the remaining coconut flakes and powdered sugar if desired before serving.
Notes
- Baking times vary depending on your oven and the type of milk you use. Keep watch after 45 minutes.
- I prefer canned sweet potato puree if possible. Farmers Market has a great organic puree brand.
- If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle. Simply pop in oven to warm again before serving. THe pie will not have as much height after cooling and being refrigerated, but still tasty.
- Pumpkin puree will also work if you don’t want to use sweet potato.
If you are looking for a paleo whipped cream to go on top, try my coconut whip frosting. SO GOOD!
Nutrition per Slice without the Nuts.
But I say GO NUTS! Haha!
Now how does that sound? Good stuff ya’ll!
I’ll end with my second confession of the day. This pie. This… Impossibly .. EASY… “Impossible” Pie. Well, I made it twice in one week. Yep, that easy. All because I was just curious on what baking method worked best. With nuts or without. Needless to say, we ate pie for breakfast all week. Paleo Sweet Potato Pie for breakfast is not a bad thing, in fact, it’s just as glorious as a strata. Just sayin….
See, that trial and error recipe tweaking has it’s perks! Haha. True Story.
More IMPOSSIBLY EASY recipes for you to make this season.
Easy No Fuss Thanksgiving Side Dishes
Easy Paleo Pumpkin Chocolate chip Cookies
EASY Caramelized Apple Cider Fruit Bake
Friends, take time to ENJOY a fun filled weekend! After Halloween comes all the crazies. I mean Holiday shenanigan crazies. Don’t worry, I’ve got you covered. In fact, I kinda sorta have “detox” bowl recipe ready for you Monday. Yes, on Halloween. It’s no trick, I promise. Just an “impossibly easy” nourishing treat to start off the week right. Feeling GOOD!
What’s one IMPOSSIBLY EASY Pie or Holiday recipe you make? Do share! Please and thank you.
Cheers!
ANything that does the work for me is A OK IN MY BOOK. And yum to boot!
exactly. done and done. ;P
I am so NOT a baker, which means that if I’m going to tackle a pie recipe it better have “EASY” in the title. This sounds so delicious…I’d like a slice for breakfast this morning!
yes! or just buy a premade pie crust. LOL! but i think the filling is the best part, so who needs crust? meh
YUM, perfect recipe for my Thanksgiving family dinner I’m hosting this year, thanks!!
let me know how it turns out Jeanie!
This looks amazing! I have an easy one recipe coming too. I need to try yours!
well now i super stoked for your recipe!
omg YES PLEASE!!
I save you some! <3
Totally on board with a crust that makes itself! I totally feel your crust woes – whether it’s bars or a pie I’m always tortured by the crust. This will have to go on our Thanksgiving menu this year – love it!
girl, i knew you could relate. I don’t even care about crust anyway. haha, it’s all about the filling!
You AMAZE me Lindsay!!! I LOVE sweet potato pie and you’ve friggin’ nailed it while making it paleo too! Much Love <3
haha yea! paleo high fives friend.
I don’t think I need to tell you I’m going to HAVE to make this one. Holy mother of yum.
P.S. Cotter time crunch. That was incredibly corny. I LOL’d. MWAH!
I feel like I am getting cornier by the minute! send wine! or help me eat this pie. heck, let’s add bourbon
Now you’re talking!!!
Wow… I have no words. just drool.
girl, you are gonna love this!
OMG!!!!!!!!!!!!!!!!!!! That looks so friggin amazing!!!!!!!!!!!!!!
You could make it! SO EASY! haha promise
This looks so good. I want to put my face in it 🙂
I’ll allow that. Extra whip cream too!
Impossibly easy!? I need to try this as it looks impossibly delicious 😉
Glad to hear this deliciousness is so easy to make. Can’t wait to try it.
Let me know when you do Mariana!
Would you believe I’ve never had sweet potato pie? Yup, although I would love a slice or three of this.
I say you need this whole pie STAT!
I am amazed at how you can come up with incredible recipe after incredible recipe.
Haha thanks! It’s my passion! <3
Could you use regular flour instead of tapioca flour? Looks amazingggggg!!!
I think so! I haven’t tried it with regular flour since I am gluten free. I would go for it and just watch baking times. Keep me posted!
I could eat your pies and cakes anytime for breakfast; just saying. <3
oh you just made my day! <3
I am doing the AIP diet and desperately want to try this. Do you think it would work to sub eggs with gelatin eggs and butter with red palm oil?
That’s a good question. I am not sure. I think you could try! You might not get a good crust but i am sure it would still be tasty. Maybe try letting it sit in fridge longer too. Keep me posted!
Looks sooo good! Would almond flour work as a substitute for the tapioca flour?
almond flour has more fat,so i don’t think it would work as well but you could totally try! Just might be different baking time and not as crusty at bottom. More like a souffle. Does that make sense?
Hi! I am excited to try this. I have a silly question…..I typically don’t bake so when you say Vanilla, are you referring to Vanilla extract?
Thanks!
never a silly question. Yes, vanilla extract. Let me know if you try it Ana!
thank you so much for this!! this will be my pie for thanksgiving this year (with pumpkin). i’m so happy that it makes it’s own crust-hooray! can’t wait 😀
wonderful! Keep me posted Emily.
Can I sub almond flour for the coconut flour? Or any other suggestions? Making this tomorrow and don’t have coconut flour. I do have shreds though that I could blend up.
hmmm.. it might not form a crust. But i’m not sure. Could work! Haha. What flours do you have?
I have a gluten free blends, the tapioca, potato starch, and rice flours and sorghum
any of those would work. THey are more starch like coconut flour. I would use tapioca or GF blend. Keep me posted
oh my goodness, this was absolutely delicious – and so easy to make too! 😀 i was a bit dubious about the coconut, but once i tasted it…the combination makes so much sense. i loved it!!!
oh yay! so glad!
Lindzy, this recipe looks insane. I can’t wait to try it at some point this Holiday season 🙂
you’ll be hooked! i’ve made it 3x. GASP!
I made this for Thanksgiving dinner but it looked so amazing that I ate two pieces for breakfast! I used pumpkin puree and did not put anything on the top and it is something to definitely be thankful for! Great recipe!
Awesome! so glad. Totally acceptable for breakfast, agree! love the pumpkin puree idea too.
Lindsay, I made this for Thanksgiving weekend and it was SO good! The only sub I made is that I used a little bit of coconut oil instead of butter (I can’t do any dairy) and it turned out delicious! That crust is amazing : ) Thanks for sharing this recipe! Now let’s see if this pie lasts through the weekend (probably not).
oh that’s wonderful Judy! So glad. Yes, we love that pie. It’s like heaven and so easy! haha.
I made this a few weeks ago and it was delicious. It has an amazing custardy texture and flavour making it hard not to destroy the whole lot in one sitting.
The only issue I had (aside from the fact it took way longer to cook than suggested) was that during and post cooking, the pie lost a LOT of height. The finished article was very flat and sorry looking – nowhere near the height of the majestic looking one shown on your blog. It ended up probably around a third of the height of when I first put it into the oven. Any ideas on why this might be?
Anyway, keep up the good work. I’m a big fan of your blog and the many delicious recipes on it.
Hey Matt! Thanks for letting me know. Can you tell me if you used a different flour? What type of oven do you have? How long did it take to cook? Sorry for the inconvenience. I’ll be sure to note these in the recipe!
Hi. Thanks for the reply. I’m making this again today as it’s so good.
I used all the ingredients outlined in the recipe. I guess I didn’t realise it would sink a bit during the cooling process.
Not a problem though as the taste is unaffected. Thanks again for your great recipes!
Oh wonderful! I do think it depends on the oven and maybe convection works better. But taste is most important. Agreed!
Also, did you use coconut milk or cream?
Can’t wait for Christmas to come over so I can make this! LOVE the addition of coconut!
Lovely pie :).. you were always amazing in blogging, love to watch your blogs 🙂
Hi what size pie pan or can pan did you use?
I just used a regular pie pan! 🙂 Turned out great!
Hi there
I love your page it’s very well written, I have a page – similar subjects, perhaps you want to check it out? It’s slimtrim.com, I think you’ll enjoy it – perhaps you want to do an article for us and we can do one for you? Guest posting in other words, think about it and let me know 🙂
Les
I love sweet potato pie so I can’t wait to try this! But I’ve never worked with sweet potatoes before. How do you cook a sweet potato for this recipe?
do you steam or bake them? You do the same, peel skin, and puree. You can aslo use canned sweet potato puree. Or even pumpkin.
Being from the South, I’ll take sweet potato pie over pumpkin pie any day….and “easy” makes it even better! Can’t wait to try this one! Questions: Did you use full-fat coconut milk or cream? I typically make my own almond milk to avoid all the fillers but canned coconut milk would be much more convenient. Also, whadd’ya think about adding a little orange zest and orange juice (tbsp)? I would love to serve this warm with some paleo pecan ice cream! 🙂
You can totally use canned coconut milk. I think the light would be best. KEep me posted!
I made this AWESOME pie for my family, who are all doing the Plant Paradox diet (no grain, no sugar). I replaced the maple syrup with a cup of Swerve (erythritol) and crossed my fingers. It was delicious and a HUGE hit!!! And beautiful too. I can’t send a photo because there’s none left 🙂
Oh wonderful! So glad rachel. Thanks for coming back and letting me know. Have a wonderful weekend withe leftovers. haha, besides pie!
Could I use palm shortening for the butter?
Which kind? The one from Nutiva?
The texture of this pie.. is out of this world!!
★★★★★
Very delicious. Loved it. Took slightly longer on under and over heat plus fan. 1hr20ish on 190 Celsius. It is however due to the btter not paleo. Very close tho xxx
★★★★★
Thank you for the feedback! May I ask if you live at sea level or altitude? I will be sure to make notes.
Thank you for a delicious recipe. I followed your directions exactly, including the cooking times and the cake was perfect.
I ended up using canned sweet potatoes. I drained the liquid and then mashed them. I choose to use coconut milk (canned) and walnuts.
The ingredients perfectly complimented each other, it was light in texture with the perfect little crunch of the nuts and coconut flakes. The cake seemed similar to a souffle.
My husband had it for dessert, and then decided it could be his breakfast too!
I need to take a look at your other recipes ASAP!
Could I use cassava flour instead of tapioca?
Possibly! But i’m not sure the texture will be the same. Worth a shot! taste will still be delish!
I have made this pie many times, however, I make it with pumpkin instead of sweet potato. Just as good and it is our favorite paleo pumpkin pie. As the name of the recipe suggests, it is very easy to make too. I have tried various brands of organic canned pumpkin but find our favorite is Libbey’s for the consistency.
★★★★★
Yes, I actually will be posting another version with chocolate and pumpkin soon! YAY! glad you love it too Jan.
I don’t have tapioca flour…can I sub coconut flour for that altogether? How will it change if I do? Thx 🙂
Do you have corn starch or any other flour thickener? I think adding all coconut flour would dry it out
What can I replace the Tapioca powder with?
What other flour do you have? corn starch? GF flour?
Planted sweet potatoes in the garden for the first time. Searched for a healthy recipe for sweet potato pie and came across this one. Was amazed at how good this turned out! Better than pumpkin pie in my books. Making this for Thanksgiving!
★★★★★
Oh thank you so so much Pam! That means a lot and I appreciate you taking the time to stop and comment.