This sugar free sweet potato pie recipe gives you all the creamy, spiced comfort of the classic Southern dessert without a single spoonful of white sugar.
It leans on naturally sweet roasted sweet potatoes, warm cinnamon and nutmeg, and a granulated sugar substitute that bakes up just like the real thing.
I first made this version for my mother-in-law, who was cutting back on sugar but refused to skip pie at Thanksgiving.
One slice in, and she asked for the recipe before dessert was even over.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
You can find my classic Sweet Potato Pie here if you want to compare the two side by side.
Why You’ll Love This Sugar Free Sweet Potato Pie Recipe
This pie tastes like the traditional version your grandmother used to make, minus the sugar crash that usually follows a big holiday meal.
The filling still bakes up silky and custard-like, and the sweetener disappears completely into the spices.
It’s also forgiving for beginners, since the filling comes together in one bowl with no fancy technique required.
- Uses a simple 1-to-1 sugar substitute, so there’s no need to hunt down specialty flours or exotic ingredients
- Naturally lower in sugar while still tasting rich, spiced, and satisfying
- Works with a store-bought crust or a homemade one, depending on how much time you have
- Great make-ahead dessert for Thanksgiving, Christmas, or any potluck where someone at the table is watching their sugar intake
- Freezes beautifully, so you can bake it weeks in advance
Another favorite around here: Sugar Free Pumpkin Pie.
Ingredients
Every ingredient in this pie earns its place, from the roasted sweet potatoes to the warm blend of fall spices.
Here’s exactly what you’ll need for the crust and the filling.
- 1 unbaked 9-inch pie crust, homemade or store-bought
- 2 pounds sweet potatoes, about 2 medium-large potatoes (roughly 2 cups mashed once cooked)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar-free sweetener (allulose or monk fruit blend)
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Read Also: Southern Sweet Potato Pie Recipe
Kitchen Equipment Needed
You likely already own most of what this recipe calls for, aside from maybe one or two tools that make the process a lot smoother.
Here’s what to have on hand before you start.
- Large pot for boiling the sweet potatoes
- 9-inch pie dish
- Large mixing bowl
- Electric hand mixer or stand mixer
- Potato masher or fork
- Rubber spatula
- Measuring cups and spoons
- Aluminum foil or a pie crust shield
I like this homemade Butter Pie Crust for this recipe if you have the time to make it from scratch.
Recommended Products for This Recipe
These are a few products I personally reach for every time I make this pie.
None of them are required, but they make the process a lot easier and more consistent.
1. Lakanto Monk Fruit Sweetener
This is the sweetener I use most often for sugar-free baking, since it measures cup-for-cup like sugar and doesn’t leave a cooling aftertaste the way some other substitutes can.
It dissolves smoothly into the filling and browns nicely in the oven.
2. Emile Henry Ceramic Pie Dish
A heavy ceramic dish holds heat evenly, which helps the crust bake through without getting soggy on the bottom.
It also goes straight from oven to table, which is one less dish to wash on a busy holiday.
3. KitchenAid Hand Mixer
A hand mixer whips the filling completely smooth in under a minute, which matters a lot for a pie that’s supposed to have a silky, custard-like texture.
It’s also small enough to store easily if counter space is tight.
4. OXO Good Grips Potato Masher
If you’d rather mash by hand than use a mixer, this masher breaks down roasted sweet potatoes into a smooth base in just a few passes.
The comfortable handle makes it easier on your wrist than a fork.
5. Digital Kitchen Scale
Sweet potatoes vary a lot in size, so weighing them instead of eyeballing it keeps the ratio of filling to spice consistent every time you bake this pie.
It’s a small habit that makes a noticeable difference in the final texture.
For a low-carb option, try: Almond Flour Pie Crust
Step-by-Step Instructions: How to Make Sugar Free Sweet Potato Pie
1. Cook the Sweet Potatoes
- Peel the sweet potatoes and cut them into 1-inch cubes so they cook evenly.
- Place the cubes in a large pot and cover with cold water by about an inch.
- Bring the water to a boil over high heat, then reduce to a simmer and cook for 15 to 18 minutes, until a fork slides through the potatoes easily.
- Drain the sweet potatoes well in a colander and let them sit for a few minutes so excess moisture can evaporate.
2. Mash the Sweet Potatoes
- Transfer the drained sweet potatoes to a large mixing bowl.
- Use a potato masher or electric hand mixer to mash them until completely smooth, with no lumps remaining.
- Set the mashed sweet potatoes aside to cool slightly while you prepare the crust.
3. Prepare the Pie Crust
- Preheat your oven to 375 degrees Fahrenheit.
- Roll out the pie crust if using homemade dough, and fit it into a 9-inch pie dish.
- Crimp or flute the edges of the crust with your fingers or a fork.
- Use a fork to poke a few small holes in the bottom of the crust so it doesn’t puff up while baking.
- Set the prepared crust in the refrigerator to chill while you finish the filling.
4. Make the Sugar-Free Filling
- Add the melted butter to the bowl of mashed sweet potatoes and stir until fully combined.
- Add the granulated sugar-free sweetener, eggs, evaporated milk, and vanilla extract to the bowl.
- Sprinkle in the cinnamon, nutmeg, ginger, and salt.
- Beat the mixture with an electric hand mixer on medium speed for 1 to 2 minutes, until the filling is smooth, light, and well combined.
- Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly incorporated.
5. Fill and Bake the Pie
- Remove the chilled crust from the refrigerator and place it on a baking sheet to catch any drips.
- Pour the sweet potato filling into the crust, smoothing the top with a spatula.
- Cover the edges of the crust loosely with strips of foil or a pie crust shield to prevent over-browning.
- Bake for 50 to 55 minutes, until the center is set but still jiggles slightly when the pan is gently shaken.
- Remove the foil or shield during the last 10 minutes of baking so the crust edges turn golden brown.
6. Cool and Set the Pie
- Transfer the pie to a wire rack and let it cool at room temperature for at least 2 hours.
- Once cooled, refrigerate the pie for at least 1 hour before slicing so the filling fully sets.
- Slice with a sharp knife wiped clean between cuts for the cleanest slices.
This method is very similar to the technique I use in my Black Folks Sweet Potato Pie, just with the sugar swapped out.
Tips for The Best Sugar Free Sweet Potato Pie
A few small details make the difference between a good sugar-free pie and a great one.
Keep these tips in mind as you bake.
- Boil the sweet potatoes until they’re very tender, since undercooked potatoes leave lumps in the filling
- Let the mashed sweet potatoes cool slightly before adding the eggs, so you don’t accidentally scramble them
- Don’t overbake the pie, since the center will continue to set as it cools
- Chill the pie crust before filling it to help it hold its shape in the oven
- Use a granulated sweetener that measures cup-for-cup like sugar for the most predictable results
Read Also: Sugar Free Pecan Pie Recipe
Serving Suggestions
This pie is rich enough to stand on its own, but a few simple additions make it feel extra special.
Here are some of my favorite ways to serve it.
- A dollop of unsweetened whipped cream on top of each slice
- A light dusting of cinnamon just before serving
- A scoop of vanilla ice cream alongside a warm slice
- Alongside other holiday sides like Sweet Potato Casserole with Marshmallows for a sweet potato double feature
- A drizzle of sugar-free caramel sauce for extra indulgence
Variations of Sugar Free Sweet Potato Pie
Once you’re comfortable with the base recipe, it’s easy to adjust it to fit different diets or flavor preferences.
Here are a few variations worth trying.
- Swap the traditional crust for a nut-based crust to make the pie lower in carbs
- Add a pinch of ground cloves for a deeper, more warming spice profile
- Use coconut milk in place of evaporated milk for a dairy-free version
- Top the baked pie with a pecan streusel for extra texture
- Stir in a tablespoon of orange zest for a brighter, citrusy note
For a plant-based take, try: Vegan Sweet Potato Pie
Storage and Reheating
This pie keeps well, which makes it a good make-ahead option for busy holiday weeks.
Here’s how to store and reheat it properly.
- Cover the pie tightly and refrigerate for up to 4 days
- Freeze whole or in slices, wrapped tightly in plastic wrap and foil, for up to 2 months
- Thaw frozen pie overnight in the refrigerator before serving
- Warm individual slices in the oven at 300 degrees Fahrenheit for about 10 minutes if you prefer it served warm
- Avoid microwaving large portions, since it can make the crust soggy
I use this same approach for my Mini Sweet Potato Pies, since both freeze equally well.
Nutritional Facts
These values are approximate and will vary slightly depending on the exact sweetener and crust you use.
- Calories: approximately 230 per slice
- Total Carbohydrates: approximately 22g (net carbs will be lower depending on the sweetener used)
- Protein: approximately 4g
- Fat: approximately 13g
- Fiber: approximately 2g
Read Also: Keto Pumpkin Pie Recipe
Health Benefits of Key Ingredients
This pie isn’t just lower in added sugar, it also brings a few genuine nutritional perks thanks to its main ingredient.
Here’s what sweet potatoes and the warming spices bring to the table.
- Sweet potatoes are rich in vitamin A, which supports eye health and immune function
- They also provide fiber, which helps slow down sugar absorption and supports digestion
- Cinnamon has been studied for its potential to help support healthy blood sugar levels
- Eggs contribute protein, which helps balance out a dessert that would otherwise be mostly carbohydrates
- Ginger and nutmeg add antioxidants along with their warm, cozy flavor
My Sweet Potato Pecan Pie uses many of these same nutrient-dense ingredients.
FAQs About Sugar Free Sweet Potato Pie
1. What sweetener works best in this recipe?
A granulated sweetener that measures cup-for-cup like sugar, such as allulose or a monk fruit blend, works best here.
These sweeteners dissolve smoothly and don’t leave a strong aftertaste in the finished pie.
2. Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potato puree can be used in a pinch, just be sure to drain off any excess liquid first.
Fresh, boiled sweet potatoes will give you the best flavor and texture, though.
3. Why is my pie filling runny after baking?
This usually means the pie needed a bit more time in the oven, since the center should only have a slight jiggle when it’s done.
The filling will also continue to firm up as it cools and chills in the refrigerator.
4. Is this pie keto friendly?
It can be made keto friendly if you swap the traditional pie crust for a low-carb crust made with almond flour.
The filling itself is already low in added sugar once you use a keto-approved sweetener.
5. Can I make this pie ahead of time?
Absolutely, this pie is a great make-ahead dessert since it needs time to chill and set anyway.
You can bake it up to 2 days in advance and keep it covered in the refrigerator until you’re ready to serve.
Another favorite: Dairy Free Pumpkin Pie
Sugar Free Sweet Potato Pie
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- 2 pounds sweet potatoes about 2 medium-large potatoes, roughly 2 cups mashed once cooked (900g)
- 1/2 cup unsalted butter 113g, melted
- 3/4 cup granulated sugar-free sweetener allulose or monk fruit blend, 150g
- 2 large eggs
- 1/2 cup evaporated milk 120ml
- 1 teaspoon pure vanilla extract 5ml
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- unsweetened whipped cream
- ground cinnamon for dusting
- vanilla ice cream sugar-free if desired
- sugar-free caramel sauce for drizzling
Equipment
- Large pot for boiling sweet potatoes
- 9-inch pie dish ceramic recommended for even heat distribution
- Large mixing bowl
- Electric hand mixer or stand mixer
- Potato masher or fork (optional, if mixing by hand)
- Rubber spatula
- Measuring cups and spoons
- Aluminum foil or pie crust shield
- Baking sheet to catch drips
- Wire rack for cooling
- Digital kitchen scale optional, for accurate sweet potato measurement
Method
- Peel sweet potatoes and cut into 1-inch cubes. Boil in a large pot of water for 15-18 minutes until fork-tender. Drain well and let excess moisture evaporate.
- Transfer drained sweet potatoes to a large bowl. Mash with a potato masher or electric mixer until completely smooth with no lumps. Set aside to cool slightly.
- Preheat oven to 375°F. Fit pie crust into a 9-inch pie dish, crimp edges, and poke a few holes in the bottom. Chill in refrigerator while preparing filling.
- Add melted butter to mashed sweet potatoes and stir until combined. Add sweetener, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt. Beat with electric mixer on medium speed for 1-2 minutes until smooth.
- Place chilled crust on a baking sheet. Pour filling into crust and smooth top. Cover edges with foil or a pie shield. Bake for 50-55 minutes, removing foil in the last 10 minutes, until center is set but slightly jiggly.
- Transfer pie to a wire rack and cool at room temperature for at least 2 hours. Refrigerate for at least 1 hour before slicing to ensure filling is fully set.
Nutrition
Notes
- Boil sweet potatoes until very tender to avoid lumps in the filling. Undercooked potatoes won’t mash smoothly.
- Let mashed sweet potatoes cool slightly before adding eggs to prevent scrambling them.
- Don’t overbake the pie; the center will continue to set as it cools. It should have a slight jiggle when you shake the pan.
- Chill the pie crust before filling to help it hold its shape and prevent shrinking in the oven.
- Use a granulated sweetener that measures cup-for-cup like sugar for predictable results. Allulose and monk fruit blends work best.
- For a lower-carb version, swap the traditional crust for a nut-based or almond flour crust.
- To make dairy-free, substitute coconut milk or a dairy-free milk alternative for the evaporated milk.
- Store covered in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Thaw frozen pie overnight in the refrigerator before serving. Warm slices at 300°F for about 10 minutes if desired.
- For a deeper spice profile, add a pinch of ground cloves or a tablespoon of orange zest to the filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This sugar free sweet potato pie recipe proves you don’t need refined sugar to get that rich, spiced, holiday-table dessert everyone reaches for seconds of.
It’s simple enough for a weeknight and special enough for Thanksgiving dinner.
I’d love to hear how yours turns out, so drop a comment below once you’ve given it a try.
And if you make it, feel free to share a photo, I always love seeing your versions of this pie.
Recommended:
- Gluten Free Pie Crust Recipe
- Thanksgiving Recipes
- Quick and Easy Thanksgiving Desserts
- Holiday Pie Recipes
- Sweet Potato Casserole Recipe
