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healthy sweet potato pie on a pie plate with whipped cream
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Sugar Free Sweet Potato Pie (Southern-Style)

This Sugar-Free Southern-Style Sweet Potato Pie brings all the rich, nostalgic flavors of the classic dessert—without the added sugar! Made with a buttery, flaky homemade crust and a smooth, spiced sweet potato filling, this soul-warming treat is perfect for holiday gatherings, Thanksgiving, or anytime you’re craving a taste of tradition with a lighter twist
Course Dessert
Cuisine American, Southern
Keyword gluten free sweet potato pie, Southern sweet potato pie
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
cooling 4 hours
Total Time 5 hours 10 minutes
Servings 10 slices
Calories 291kcal
Author Brandi Crawford

Equipment

Ingredients

Pie Crust

Sweet Potato Filling

Instructions

Pie Crust

  • Preheat oven to 350 degrees.
  • Grease a 9.5 inch pie pan with butter.
  • Add the almond flour, sweetener, and salt (dry ingredients) to a mixing bowl. Stir to combine.
  • Add the beaten egg and melted butter (wet ingredients) to a separate bowl and stir.
  • Add the dry ingredients to a food processor. Next, pour in the wet ingredients. Manually pulse until the mix is incorporated. You can also combine the dry and wet ingredients in a mixing bowl and mix by hand, but after testing, the best results are using a food processor.
  • Press the dough into the greased pie pan. Ensure you press the dough along the edges of the pan to create crust.
  • Poke holes in the dough using a fork. Bake for 10 minutes.
  • Remove the crust and allow it to cool for 15 minutes, prior to adding the filling.

Sweet Potato Pie Filling

  • To cook the sweet potatoes you can use the air fryer, bake or boil them.
    To air fry: Rub the potatoes in olive oil and air fry on 400 degrees for 35-40 minutes until soft.
    To bake: Bake the potatoes on a sheet pan for 60-70 minutes on 400.
    To boil: Add enough cold water to a pot to cover the sweet potatoes. Boil for 40-50 minutes until soft.
    After the sweet potatoes have cooked, you will have to allow them to cool prior to using them in the filling. You don't want scrambled eggs in your filling.
  • Once the sweet potatoes have cooked and cooled, add all of the ingredients for the filling to a food processor or standing mixer. Manually pulse (or mix) a few times until the filling becomes smooth. You can also use a mixer or processor on low, do not over-beat. Over-beating the filling will result in cracks once baked.
  • Preheat oven to 350 degrees.
  • Pour the filling into the cooled crust. Smooth the filling with a silicone spoon.
  • Bake for 35-40 minutes until the edges of the pie have set. The middle should still wiggle. See more tips below in the notes section.
  • Remove the pie and cool on a counter until the pie has fully cooled, about 4 hours and then refrigerate.

Video

Notes

  • You can combine the pie crust ingredients by hand. It will take a little longer and can be difficult to incorporate the ingredients to produce a smooth crust. I find this way works best.
  • Pure vanilla extract is used for quality and better taste.
  • You can use store bought pie crusts if you wish.
  • If using regular, table sugar you can use the same amount noted in this recipe. One way to taste your filling and adjust to taste is to combine the ingredients without the uncooked eggs, taste repeatedly and adjust to suit your needs.
  • You are free to replace butter in this recipe for something like coconut oil if you wish.
  • You can substitute buttermilk with ¾ cups of evaporated milk.
  • You can make your own buttermilk by combining ½ cup milk and ½ tablespoon of lemon.
  • The common cause of a pie falling apart are because it's under-baked or you didn't allow it enough time to rest and cool. Custard pies can be tough because you don't want to over-bake it, the texture will be dense, but it you don't bake it long enough, you won't be able to slice it properly.

HOW TO TELL IT’S DONE 

You will know the pie has finished baking when the edges of the pie filling have set and the middle of the filling still has some wiggle and be jiggly. You won’t want to overbake the pie. Just like you don’t let cookies bake in the oven until they appear fully baked, you follow the same protocol with custard-based pies.
When the pie is removed from the oven it will continue to bake. There is carryover heat. The edges should be set, and that carryover heat will set the middle as it cools. You have to be observant. Test using a toothpick, it has finished baking when it returns clean.
Often when baking, the crust will begin to brown around 25 minutes. To prevent over-browning you can use these pie crust protectors.

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 8g | Protein: 7g | Fat: 26g