Sweet Potato Pie

Today we're bringing you a holiday favorite just in time for Thanksgiving. This dairy-free version of sweet potato pie is rich, comforting, and perfectly spiced. It's sweet enough to satisfy your holiday cravings but balanced with just the right touch of cinnamon, nutmeg, and vanilla. Whether you’re serving it to family, friends, or a table full of guests, this classic Southern dessert is sure to become a cherished part of your Thanksgiving traditions.

Sweet Potato Pie

1 pound sweet potatoes

1/2 cup butter (dairy free)

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup canned coconut milk

2 eggs

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

pinch salt

1, 9-inch unbaked pie crust

1. Preheat oven to 400 degrees F and line a rimmed baking sheet with foil.
2. Prick the sweet potatoes several times and place them on your prepared baking sheet.
3. Bake for 45-60 minutes, or until the sweet potatoes are very tender.
4. Reduce the oven temperature to 350 degrees F.
5. When the sweet potatoes are cool enough to handle, cut them open and scoop all of the flesh into a mixing bowl.
6. Add the butter and beat with a hand mixer until smooth. Add brown sugar, granulated sugar, coconut milk, eggs, vanilla, cinnamon, nutmeg, and salt. Beat with the hand mixer on medium speed until the mixture is smooth.
7. Pour the filling into the unbaked pie crust.
8. Bake for 55-60 minutes, or until a knife inserted into the center of the pie comes out clean. The pie will puff up a bit like a souffle and sink a bit as it cools.
9. Let the pie cool completely at room temperature (about 2 hours). Then refrigerate until set, at least 2 hours or overnight.

Notes:

If you prefer more spice, you can add 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves when adding the spices in step 6.

I use the No Roll Press in the Pan Pie Crust paired with this pie filling.

Try to get a cutie-patootie like my youngest son Jaxon to help you make your Thanksgiving pies! Shown here are other Harris Sisters' favorites left to right: Grandma Elizabeth's Coconut Custard Pie, Sweet Potato Pie (this recipe), and Tarheel Pie.

Once your sweet potato pie is out of the oven, you’ll know why this dessert has been a Thanksgiving favorite for generations. This dairy-free version is just as creamy and flavorful as the classic, so everyone at the table can enjoy a slice without missing a thing. Serve it warm or chilled, either way, it’s pure comfort in every bite. As you gather around the table this holiday season, let this pie be a reminder of the simple joys of baking, sharing, and making memories with the people you love most.

Are you a sweet potato super-fan? Give these other Harris Sisters' favorites a try for Thanksgiving:

• Sweet Potato Pecan Bread
• Sweet Potato Casserole