Sugar Free Sweet Potato Pie
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.
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
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
For Serving (Optional)
- unsweetened whipped cream
- ground cinnamon for dusting
- vanilla ice cream sugar-free if desired
- sugar-free caramel sauce for drizzling
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 230kcalCarbohydrates: 22gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 150mgPotassium: 380mgFiber: 2gSugar: 6gVitamin A: 120IUVitamin C: 15mgCalcium: 6mgIron: 6mg
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