Welcome to my No-Butter Sweet Potato Pie Recipe! Whether you’re looking for a healthier sweet potato pie or a dairy-free version, you’ve come to the right place. This recipe is perfect for those who love sweet potatoes, but don’t want to sacrifice flavor when it comes to making a delicious pie.
But why sweet potatoes? Well, not only are they full of flavor, but they’re also packed with nutrients. Sweet potatoes are a great source of fiber, vitamins A and C, and potassium. Plus, they’re lower in calories than your traditional white potatoes.
This recipe is also vegan-friendly – perfect for those who follow a plant-based lifestyle or have dietary restrictions. The use of plain yogurt and soy milk creates a flavorful vegan sweet potato pie that everyone can enjoy.
So if you’re searching for a soulful and healthy sweet potato pie alternative that’s lower in fat than traditional versions without compromising on flavour, then give this recipe a try!
Why You’ll Love This Recipe
If you have a sweet tooth like me, this sweet potato pie recipe is going to make your day! But what sets this recipe apart from the rest? Let me tell you – no butter or sweetened condensed milk required.
Not only is this recipe healthy, but it also caters to those with dietary restrictions. It’s vegan, dairy-free, and soul food approved without compromising on flavor. The secret ingredient? Plain yogurt. It adds the perfect amount of creaminess and tanginess to the filling that will keep you coming back for more.
The best part? It’s easy to make! No need to fuss over a complicated pie crust because you can use a store-bought one or even go crustless if you prefer. All you need are roasted sweet potatoes (or canned), basic pantry staples, and a few minutes of your time.
Trust me, your taste buds won’t know what hit them when they take a bite of this flavorful vegan sweet potato pie. The combination of ground nutmeg, vanilla extract, and brown sugar will satisfy all your dessert cravings in just one slice. So whether you’re looking for a healthier alternative or just wanting to switch up your go-to pie recipes – this no butter sweet potato pie is sure to impress.
Here is a list of all the ingredients you will need to make this delicious No Butter Sweet Potato Pie Recipe:
- 1 ½ cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/4 cup of melted coconut oil or vegan butter
- 2 and 1/2 pounds sweet potatoes, peeled and cubed
- 1 can (14 oz) sweetened condensed milk or full-fat coconut milk for dairy-free option
- 2 large eggs, beaten
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup plain yogurt or soy milk for dairy-free option
- Whipped cream or coconut cream (optional)
Note: If you want to make this pie vegan, use non-dairy substitutes mentioned above.
The Recipe How-To
Preparing the Sweet Potato Puree
Step 1: Preheat the oven to 400°F.
Step 2: Pierce 2 pounds of sweet potatoes all over with a fork and bake for about an hour until they are tender when pierced with a knife. Cool slightly.
Step 3: Peel the sweet potatoes and add them to a food processor. Puree until smooth, scraping down the sides as necessary to achieve a smooth texture.
Making the Sweet Potato Pie Filling
Step 1: Preheat the oven to 375°F.
Step 2: In a large mixing bowl, whisk together 3/4 cup of brown sugar, 1/2 cup of plain yogurt, and 2 large eggs until combined.
Step 3: Add in 3/4 cup of the sweet potato puree, 1/2 teaspoon of ground nutmeg, 1 teaspoon of vanilla extract, and a pinch of salt. Mix well.
Step 4: Gradually stir in 1 cup of canned coconut milk (or replace with soy milk or evaporated milk if desired) until fully incorporated.
Baking the Sweet Potato Pie
Step 1: Pour the sweet potato pie filling into a 9-inch pie crust, smoothing out the top.
Note: You can use a homemade pie crust or store-bought crust. If you choose store-bought crust, look for one that is labeled dairy-free and vegan.
Step 2: Bake the sweet potato pie for about 50-55 minutes, or until it is set and firm when you lightly shake it.
Tip: You can cover the edges of pie with foil in the last 15 minutes to prevent excessive browning.
Step 3: Remove the sweet potato pie from the oven and let it cool completely on a wire rack.
Tip: To check if your pie is fully baked, insert a toothpick in the center; the toothpick should come out clean.
Serve with whipped cream, roasted sweet potatoes or pair it with some hot tea in this upcoming winter season!
Substitutions and Variations
When it comes to creating a unique and personalized touch to any recipe, substitutions and variations are king. This no-butter sweet potato pie recipe is no exception. Here are a few ideas to help inspire you to make this recipe your very own:
– Dairy-free: For those who are lactose intolerant or simply avoiding dairy, try substituting evaporated milk or sweetened condensed milk with coconut milk or soy milk in equal parts. This will give the filling a slightly different texture and flavor, but still deliver the creamy richness you’re looking for.
– Vegan sweet potato pie: Make this recipe 100% vegan by swapping out the eggs for 1/3 cup of mashed sweet potatoes or mashed banana per egg. You can also replace the plain yogurt with a vegan alternative like almond milk yogurt or silken tofu.
– Roasted sweet potato: For an extra depth of flavor in your pie filling, substitute the cooked sweet potato puree with roasted sweet potato. Simply wash two pounds of sweet potatoes, prick each one several times with a fork and roast in a preheated oven at 400°F for about an hour, or until tender.
– Brown butter: If you love the rich, nutty taste of brown butter, consider using it in place of the regular butter called for in the crust. Just be sure to add a pinch of salt to balance out its sweetness.
– Southern-style: For those who prefer their sweet potato pie on the sweeter side, increase the amount of sugar to 1 cup or more depending on your taste preferences. You can also add a sprinkle of ground cinnamon along with the nutmeg for that classic southern flavor profile.
– Flavorful vegan option: If you’re looking for a more assertive flavor profile for your vegan pie, try adding 1/4 cup of molasses or maple syrup in addition to the brown sugar. This will add a rich and complex sweetness that pairs perfectly with the earthy flavor of sweet potatoes.
Remember, cooking is all about experimentation and making recipes your own. So feel free to get creative and have fun!
Serving and Pairing
Once your no-butter sweet potato pie is ready, it’s time to enjoy it. This heartwarming pie makes a perfect dessert for any occasion, from cozy weeknight meals to Thanksgiving and Christmas celebratory feasts. It’s also great as a soul food dish that you can pair with other Southern favorites like mashed potatoes, collard greens or baked beans.
If you’re looking for something sweet and tangy option, serve the pie with a dollop of plain yogurt mixed with honey or lemon juice. The yogurt’s subtle sourness will balance the sweetness of the pie perfectly.
If you want to elevate the flavors even further, sprinkle some roasted chopped pecans on top of the pie. This nutty and crunchy addition gives an extra layer of texture to the creamy filling and contrasts the softness of the crust.
For a dairy-free pairing, try a scoop of vegan vanilla ice cream or whipped coconut cream. You can also combine these options with fresh fruits like sliced oranges or berries for a refreshing twist.
No matter how you decide to serve it, this no-butter sweet potato pie will make any meal feel like a special one.
Make-Ahead, Storing and Reheating
As with any pie, this No Butter Sweet Potato Pie can be made ahead of time and stored in the refrigerator for a few days. To store, wrap the cooled pie tightly with plastic cling wrap or aluminum foil before placing it in the fridge. Do not leave the pie out for too long before storing it because sweet potatoes are sensitive to temperature changes and can quickly spoil at room temperature.
When reheating, I suggest covering the chilled sweet potato pie with foil and popping it into the oven. Reheat at 350°F for 10-15 minutes or until heated through. You can also microwave individual slices for 20-30 seconds each.
If you need to store your leftover sweet potato puree or mashed sweet potatoes, you can freeze them in an airtight container or bag for up to six months. When using frozen sweet potato puree for another recipe, let the mixture thaw overnight in the refrigerator.
One of my favorite ways to use leftover sweet potato pie filling is by making sweet potato pancakes. Simply mix a half-cup of excess sweet potato filling with an egg in a mixing bowl until it forms a pancake batter-like consistency. Then heat up butter or cooking spray on a skillet over medium heat, spoon in the mixture, and cook until browned on each side.
Remember that dairy-free ingredients will affect how long your No Butter Sweet Potato Pie keeps in the fridge. Dairy-free milk alternatives such as soy milk or canned coconut milk might result in a shorter shelf life than traditional dairy-based options like evaporated milk or sweetened condensed milk. To keep your pie fresher for longer, opt for using roasted or baked sweet potatoes instead of mashed or pureed ones since they contain less moisture and can be firmer when sitting in a crust.
Tips for Perfect Results
Achieving a perfect sweet potato pie can be a daunting task, but with these tips, you will elevate your baking game and create a picture-perfect dessert that will wow your loved ones. Here are a few tips to help you achieve perfect results every time.
First off, make sure to use baked sweet potato puree instead of canned puree. The difference in taste is significant since canned puree lacks the distinctive roasted sweetness that comes from roasting your own sweet potatoes.
In addition, pay attention to the consistency of your pie filling. To get a velvety texture, mix the ingredients until they are smoothly combined. Overmixing the batter can develop gluten in the flour, and this will cause a tough crust and gummy filling.
When it comes to spices, less is more. Sweet potatoes have their unique taste which can be easily overpowered by too many spices. Instead, keep it simple by adding only a pinch of ground nutmeg and salt or none at all depending on your preference.
For dairy-free options, using vegan yoghurt or canned coconut milk is a great substitute for traditional dairy ingredients like heavy cream or condensed milk. Add brown butter for an extra flavor boost.
Lastly, do not forget to chill the pie crust for at least 30 minutes before baking or blind-baking them to prevent shrinking and sliding.
With those tips in mind, you’ll be able to make perfect butter-free sweet potato pies every time!
Now that you know how to make this delicious no-butter sweet potato pie, you may have some questions about the ingredients or the recipe itself. In this section, I will address some frequently asked questions about this recipe and provide you with my best tips for a perfect pie every time. Read on to discover some helpful information that will make your baking experience even more enjoyable.
Why is my sweet potato pie not firm?
Creating a firm sweet potato pie can be tricky. It’s possible that overcooking, insufficient thickening of the filling, or excessive usage of liquid could be the culprits. One helpful trick to thicken the filling without altering the recipe is adding two eggs to the mixture.
What do Patti Labelle put in her sweet potato pie?
For this recipe, we’ll need five medium-sized orange-fleshed sweet potatoes, also known as yams, weighing a total of two and a half pounds. It’s important to give them a good scrub, but we’ll keep the skin intact. In addition to the potatoes, we’ll need a stick of unsalted butter, which we’ll melt, as well as a cup of granulated sugar, half a cup of evaporated milk (check out Patti’s Pointers below!), two large eggs, freshly grated or ground nutmeg, ground cinnamon, and a pinch of salt.
How can I thicken my sweet potato pie filling?
When making this recipe, using a food processor is an option. If you find that the mixture is too thin, you can gradually add a tablespoon of flour at a time until it thickens up to the point where it’s almost the consistency of applesauce. This can help ensure that your final product turns out just right.
Why is my sweet potato pie so dense?
One of the biggest challenges in making a sweet potato pie is getting the right texture. The key to achieving the desired creaminess lies not only in the ingredients, but also in the baking process. Incorrectly baking the pie can result in a dense texture that lacks the desired smoothness, or a pie that never sets and cannot be sliced properly.
In conclusion, this no butter sweet potato pie recipe is a must-try! It is a healthy and flavorful vegan twist on the traditional soul food favorite. Not only does it skip the butter, but it also uses ingredients like plain yogurt and coconut milk as substitutions.
This pie is perfect for any occasion, whether it be Thanksgiving or just a weeknight dessert. It is easy to make with accessible ingredients, and the result is a pie that will impress your guests and leave your taste buds wanting more.
So why not give this recipe a try? Whether you are looking for a dairy-free option or just want to switch things up in the kitchen, this no butter sweet potato pie recipe is sure to become a new favorite. Don’t hesitate – grab some sweet potatoes and get baking!
No Butter Sweet Potato Pie Recipe
- 2 large cooked and peeled sweet potatoes
- 1 cup brown sugar
- 1 cup plain yogurt
- 1/2 cup orange juice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 frozen or fresh pie shell
- Preheat oven 400°F.
- Blend skinned potatoes in food processor til smooth.
- Mix in all other ingredients.
- Pour into pie crust.
- Bake approximately 50 minutes (until filling sets and puffs around edges).
- Let cool.
- Refrigerate 3 hours.
- Top with toasted pecan and whip cream.
Your Own Notes
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Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.