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Impossibly EASY Paleo Sweet Potato Pie

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Impossibly 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!

slice of paleo sweet potato pie with coconut whipped cream

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).

serving a slice of sweet potato pie

What is the history of sweet potato pie?

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).

overhead image of a slice of paleo pie

 

Ingredients in Paleo Sweet Potato Pie

All you need for my IMPOSSIBLY EASY paleo sweet potato pie recipe are:

  • milk (coconut or almond milk)
  • eggs
  • coconut
  • sweet potato puree or mashed sweet potato already cooked
  • maple syrup and
  • a few spices

Can you substitute sweet potato for pumpkin in pie?

Oh yes, you can! If you’re feeling more in the pumpkin state of mind, just substitute an equal amount of real pumpkin puree for the sweet potatoes in this recipe.

So, to make the pie, just add the ingredients into a blender and give a whirl.

Paleo Sweet Potato Pie ingredients

 

Then pour the batter into a prepared (parchment paper lined) pie plate or cake tin. In the oven it goes, then BAM!Paleo Impossible Pie made with sweet potatoes

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!

Is sweet potato pie served hot or cold?

 

 

 

healthy sweet potato pie topped with coconut

Anyway, I digress. Where was I? Oh yes… this…

Easy Paleo Sweet Potato Pie Recipe

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 paleo pie recipe. 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 I 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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Paleo Sweet Potato Pie with Coconut

★★★★

3.7 from 65 reviews
  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Diet: Gluten Free
Print Recipe

Description

A Paleo sweet potato pie recipe that’s IMPOSSIBLE to mess up! Made with simple healthy ingredients and this pie forms its own crust while baking!

Scale

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

  1. Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.
  2. 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
  3. Transfer into a bowl.
  4. In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.
  5. Mix your dry batter with your blended egg/sweet potato batter. Stir together until smooth.
  6. Fold in about 1/2 cup or more of your coconut flakes.
  7. Pour into your prepared pie or cake pan.
  8. Sprinkle a handful of pecans on top.
  9. Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.
  10. Check the middle to make sure it’s no longer liquid. (see notes for more baking times)
  11. Remove from oven.
  12. 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.
  13. 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.
  • Category: dessert/pie
  • Method: oven
  • Cuisine: american

Nutrition

  • Serving Size: 1 slice
  • Calories: 332
  • Sugar: 20.3g
  • Sodium: 291.8mg
  • Fat: 18.7g
  • Saturated Fat: 11.8g
  • Carbohydrates: 37.6g
  • Fiber: 3.9g
  • Protein: 5.4g
  • Cholesterol: 132.4mg

Keywords: sweet potato pie recipe, paleo pie

 

Now how does that sound? Good stuff ya’ll!

half eaten slice of sweet potato pie with coconut

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 its perks! Haha. True Story.

More IMPOSSIBLY EASY recipes for you to make this season. 

EASY Rosemary Pumpkin Bread

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!

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Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  2. Blair says

    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!

    Reply

  17. Heidi says

    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?

    Reply

    • Cotter Crunch says

      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!

      Reply

    • Cotter Crunch says

      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?

      Reply

  19. Ana says

    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!

    Reply

  20. Emily says

    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 😀

    Reply

  22. AngiMW says

    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!

    Reply

  23. the_judes says

    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).

    Reply

  24. Matt B says

    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.

    Reply

    • Cotter Crunch says

      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!

      Reply

      • Matt B says

        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!

        Reply

  28. Les says

    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

    Reply

  29. Stephanie S says

    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?

    Reply

  30. Amy says

    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! 🙂

    Reply

  31. Rachel says

    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 🙂

    Reply

  34. Ousmane says

    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

    ★★★★★

    Reply

  35. Debra says

    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!

    Reply

  37. Jan says

    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.

    ★★★★★

    Reply

  38. Courtney says

    I don’t have tapioca flour…can I sub coconut flour for that altogether? How will it change if I do? Thx 🙂

    Reply

  40. Pam says

    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!

    ★★★★★

    Reply

  43. Maggy says

    Took this pie to Thanksgiving dinner with friends today, Nov 22, 2018. Wish I could have recorded the comments and the delighted sounds being made around the table. Every person raved about the pie, and the host said that it was the best pumpkin pie he ever ate. And yes, I did substitute pumpkin for sweet potato. I made the recipe almost exactly as offered, only reducing the maple syrup to about 1/2 cup. I used almond milk. And I followed the link at the end of this recipe to the coconut whip, and made that as well, with just a bit of maple syrup and vanilla. I used a 2-part springform cake pan and lined it with parchment paper. This pie was a smashing success, so thank you very, very much!

    ★★★★★

    Reply

  44. Sean Eubanks says

    Souffle? Yes. Pie? No. As a dessert, it’s a great socket wrench.
    Since it’s already absent anything like a dessert, like sweetness, maybe it should be remade as a savory sweet potato entree.

    ★

    Reply

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