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Sweet Potato Pie (grain and dairy free)

  • Author: Katja from Savory Lotus


  • 2 cups cooked sweet potato puree
  • 3 eggs
  • 2/3 cup sweetened condensed coconut milk (here’s my recipe)
  • 2 TBS coconut oil (like this), butter or ghee (like this), softened
  • 1/2 tsp cinnamon powder
  • 1/2 tsp allspice powder (like this)
  • 1/2 tsp ginger powder
  • 2 pinches of clove
  • 1/2 tsp celtic sea salt (I use this one)


  • 3/4 cup hazelnuts, preferably soaked and dehydrated
  • 1 cup almond meal (like this)
  • 1/4 tsp celtic sea salt
  • 4 TBS coconut oil , butter, or ghee (melted)
  • 2 TBS RAW honey (like this)


  1. Prepare crust by preheating oven to 350’F and placing a large baking sheet in the oven to heat up.
  2. Process hazelnuts in food processor until resembles a course flour. Then add in rest of crust ingredients and pulse until well combined.
  3. Press mixture into glass pie dish and bake for 12 minutes to firm up a bit. You will not see much of a color change in the crust. Allow to cool completely.
  4. To make pie filling: Preheat oven to 400’F. Be sure the large baking sheet is still in there.
  5. With a hand blender, combine sweet potato puree and eggs until smooth and creamy. Add rest of ingredients and mix again until well incorporated. Be mindful not to over-process as the sweet potatoes can get pasty and sticky.
  6. Pour into cool, prepared pie crust and place onto hot baking sheet in oven. Bake for 10 minutes on 400’F , then turn oven down to 325’F and bake until set, about 40-45 minutes.
  7. Allow to cool slightly then place in fridge to cool completely. Serve as is or garnish with coconut cream or whipped cream. ENJOY