Incredibly Succulent Sweet Potato Pie

 Sweet Potato Pie

Many people really like pumpkin pie, which I’ve never really enjoyed. But when my Mom made a sweet potato pie, I found my sweet spot. In our quest to eat as much organic food from our local farmers or supportive grocery store, we found these fun purple sweet potatoes and I called Mom for the recipe.

Purple Sweet Potato Pie

Sweet potatoes hold a sweet memory for me. In my first pregnancy, my Mom is visiting and she makes the best sweet potato pie. After cooking, she places the two pies on the stove top to cool. No judgment because I am 7-months pregnant at the time and I’ve only gained 10 lbs; until this night!

In the kitchen, the aroma is incredible! Actually, the overwhelming scents of cinnamon, sweet potatoes, and honey is too much for  the pregnant mom.

Pregnancy Super Power

I decide to taste this culinary masterpiece; one taste turns to two and before I realize what is going on, I devour the whole pie. I stand there in amazement, trying to figure out what I’m going to say to my husband and my parents to legitimately excuse this gorge.

Yes, this is homemade all the way and this was the deep and wide version! I am not ashamed of my behavior, rather I am impressed at my super power when pregnant, to consume a whole pie.

Proudly, I go downstairs and decide to just speak it out to get the moment over.

“The baby and I needed the nutrients (lots of good fats) in the sweet potato pie and I ate 1 of the pies. Mom, that was really delicious!”

Of course, my husband and parents ask me to repeat the comment to make sure they actually heard me and then everyone rushes to the kitchen to verify the statement. I remind them that there are two pies, so no one is harmed or denied the dessert.

Without further adieu, here is the pie recipe. I hope you enjoy it as much as I do.

Sweet Potato Pie


  • 2 medium size baked sweet potatoes, purple if available
  • 4 eggs
  • 1 cup raw honey (sucanat granules if preferred)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 1/2 cups coconut milk (or more if needed)
  • 2 pie crusts gluten-free option


  1. Mix all ingredients in a blender.
  2. Pour sweet potato mix on prepared crusts.
  3. Bake for 15 minutes at 425° F.
  4. Reduce to 375° F and bake for 35-45 minutes more, until a knife comes out clean.


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