Paleo Sweet Potato Pie Recipe (Gluten-Free) - My Natural Family (2024)

Rebecca Baron 27 Comments

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This Paleo sweet potato pie recipe has an awesome crust. I did a mix of almond flour and tapioca starch and it ended up being the perfect flaky texture. This pie recipe is fantastic for fall and winter. It is great for any party or holiday event. You can make this for Christmas or Thanksgiving for your family and friends or you can make it any day you want a nice warm treat to enjoy by the heater or fireplace.

Paleo Sweet Potato Pie Recipe (Gluten-Free) - My Natural Family (1)

I have never really had sweet potato pie, to be honest, but I was so surprised by this pie. As I said, the crust was fantastic, and the filling was nice and firm. I’ve flavored it with ginger and orange zest to accent the sweet potato. The meringue on top is only sweetened with a little honey and is the perfect contrast to the firm pie.

To me, one of the best parts of this pie is that I like it a lot more than pumpkin pie. I just pretty much hate pumpkin pie. I make it because others like it, but I would much rather have other types of pies. Some types of pies are just really hard to do Paleo though and sometimes I like something a little healthy and filling in my pie, so that makes this my new go-to Paleo pie recipe.

If you don't care about eating Paleo and just want to use this recipe for the healthy filling then I recommend you use my spelt flour pie crust recipe instead of the pie crust used in this recipe.

Please let me know if you try this recipe and what you like and don't like about it. I love to hear your comments!

Paleo Sweet Potato Pie Recipe (Gluten-Free) - My Natural Family (2)



Paleo Sweet Potato Pie Recipe (Gluten-Free) - My Natural Family (3)

Paleo Sweet Potato Pie Recipe

★★★★★5 from 5 reviews

  • Author: Rebecca Baron
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 120 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Paleo
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I have to tell you, this crust is awesome. I did a mix of almond flour and tapioca starch and it ended up being the perfect texture. It was flaky, just like a regular pie crust. I have never really had sweet potato pie, to be honest, but I was so surprised by this pie. Like I said, the crust was fantastic, and the filling was nice and firm. I’ve flavored it with ginger and orange zest to accent the sweet potato. The meringue on top is only sweetened with a little honey and is the perfect contrast to the firm pie.





  • 2.5 cups Sweet Potato Puree
  • 1 orange
  • ⅓ tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ½ tsp Real Salt
  • 1 Tbl Vanilla
  • ⅔ cups Honey
  • 2 ½ Tbl Coconut Oil (melted)
  • 3 Eggs


  • 4 Egg Whites (room temperature)
  • 1 ½ Tbl Honey



  1. Preheat the oven to 350 degrees.
  2. Place the almond flour, tapioca flour, and salt in the bowl of a food processor. Pulse 4-5 times for a few seconds until blended.
  3. Add the butter, 1 T. at a time, processing for about 5 seconds with each addition until the butter resembles coarse crumbs.
  4. Add the egg and process until the dough comes together.
  5. Pat the dough into a 9” pie dish. It may take a little time, but press the dough into the bottom and sides, evening out and smoothing the dough with the back of a spoon.
  6. Cover the pie crust with a sheet of tin foil. Bake in preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, uncovered.
  7. Remove from oven and let cool.


  1. Place the sweet potato puree in the bowl of a food processor. Add the orange zest, ginger, cinnamon, salt, vanilla, honey, coconut oil, and eggs. Process until smooth and well blended. Pour the filling into the pre-baked pie crust and tap on the counter to smooth and level.
  2. Bake at 350 degrees for 65-75 minutes, or until the filling is puffed and set. Remove from the oven and let cool completely at room temperature.
  3. Refrigerate until cold.


  1. Place the egg whites in the bowl of a stand mixer fitted with a wire whisk. Beat until soft peaks form. With the mixer running, drizzle the honey into the bowl and whip on high speed until stiff peaks form. Placed the whipped egg whites in a pastry bag fitted with a star tip. Pipe stars of meringue on top of the chilled pie, covering the entire surface.
  2. Place under a broiler and broil just until the egg whites start to brown on top. Watch closely as this happens quickly!
  3. Remove from broiler. Serve or keep chilled until service.

Keywords: flaky, firm filling, healthy

Paleo Sweet Potato Pie Recipe (Gluten-Free) - My Natural Family (4)

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Reader Interactions


  1. Felicia

    HI I was just wondering if l can use ghee in place of butter or coconut butter? THIs recipe loooks soo good and l can’t wait to make this!


  2. J

    Could you substitute coconut sugar for the honey? If so, how much should be used?
    Thank you for creating a paleo recipe for a southern staple. ?


    • Rebecca Baron

      I haven't tested it and it would change the wet to dry ingredients ratio so I wouldn't recommend it.


  3. John

    Tomorrow will be my third annual sweet potato pie baking day!


    • Rebecca Baron

      Sounds fun. Do you eat them all right away, give them away or freeze them?


  4. Tauni Whitley

    Where has this recipe been all my life!!!? I have had lots of sweet potato pie in my day ... not one compares to this recipe!! If you haven't made this pie ... you have not lived! I bow to you!?


    • Rebecca

      I love your comment. It makes all the work to come up with the recipe worth it! Thanks for commenting.


  5. Marisha

    This is a wonderful recipe!


  6. Sonja

    I know that this is an old thread, but I wanted to say that you can absolutely substitute coconut oil for butter in the pie crust. I did so and chilled the dough before using. It turned out fantastic.


  7. Marilyn

    This looks delicious and sounds wonderful. I've never heard of sweet potato pie before but I want to try it.


  8. Lynda M! Thank you for a fantastic recipe. It was without a question the star of my thanksgiving this year! I, too, had never had sweet potato pie before. Paleo or not....this is the BEST I've had. Thank you for sharing!


    • Rebecca

      I'm so glad you liked it! Thanks for taking the time to comment.


  9. Janine


    I would love to make this for Thanksgiving. One family member who is joining us is allergic to coconut and nuts. What could I replace the coconut oil with in the filling?


    • Rebecca

      Just whatever kind of oil this person can eat, maybe something like avocado oil or olive oil.


      • Janine

        Thank- you!


  10. Debbie Montez

    Can I use something else besides orange zest, my husband hates zest?


    • Rebecca

      If you took it out it would take a lot of flavor but should still work. I can't think of anything to replace it with though.


  11. K W

    this is hands down, the best paleo pie crust I’ve found. It really is flaky- I couldn’t believe it when I made the sweet potato pie…I’ve tried a lot of dessert recipes for paleo and had really stopped making them.


  12. Carly W

    Oh my goodness .. I can't wait to try this! I'm sure it will be a huge hit!
    I can't eat dairy though . so .. I will try macadamia oil in the pastry ...
    will let you know how it goes


    • Rebecca

      Awesome, yeah we would love to know how it goes for you!


    • Tauni

      This is STILL hands down ... the best pie and CRUST (of any kind) on the planet!! We have a handmade family recipe book that my sister started some 20 years ago. This pie recipe is the first one listed in my portion of the book. Thank you for sharing again! 💟


  13. Emily

    Can you substitute the butter for the crust with coconut oil (solid form)? My son has a dairy allergy. Thanks!


    • Rebecca

      You could try but it won't be quite the same. A better alternative may be coconut butter.


  14. Ashley

    Great blog! Thank you!! Xo


  15. Dana

    Your pie looks delicious. I usually can't eat spp because its too sweet, but i'm glad to find one that isn't. Maybe I'll make it for my birthday next week.


    • Rebecca

      Please let me know if you try it!


Leave a Reply

Paleo Sweet Potato Pie Recipe (Gluten-Free) - My Natural Family (2024)


How do you get strings out of sweet potatoes without a mixer? ›

Then to make it essentially string free, push the hot sweet potatoes through a good quality kitchen sieve with the back of a large spoon. After cooking the sweet potatoes run them through a ricer. Boil them chopped into large portions - skin on with a slit in the skin for easy peel back.

How do you keep sweet potato pie crust from getting soggy? ›

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

Why is my sweet potato pie not firm? ›

There could be a few reasons why your sweet potato pie isn't firm: you may have overcooked it, the filling may not be thick enough, or you may have used too much liquid. If your recipe doesn't call for eggs, try adding two eggs to the filling mixture to see if that helps thicken it up.

Who makes sweet potato pies for Walmart? ›

She leads a team of professionals to bring quality bakery products to over 4,500 store locations. A notable accomplishment is that Kinna is the person responsible for creating the Patti Labelle Sweet Potato Pie.

Why do pumpkin pie and sweet potato pie taste the same? ›

If you were to take a bite of both sweet potato and pumpkin pies, you'll notice that there are more similarities than differences. They're both made with eggs, vanilla, and milk (either whole or condensed), and they're both seasoned with warm spices including cinnamon and nutmeg.

Should sweet potato pie be refrigerated after baking? ›

Sweet potato pies usually contain milk and eggs, so they are essentially baked custard pies and should be stored in the refrigerator. Rule of thumb: If a pie contains milk, cream and/or eggs, refrigerate it. You'll also want to refrigerate pies containing evaporated or condensed milk products.

How do you thicken a sweet pie filling? ›

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

What is the sap coming out of my sweet potatoes? ›

A milky substance on your sliced sweet potato doesn't mean that your spud is rotten or spoiled. The ooze is actually referred to as "sap." It is made up of sugar and starch combined with the moisture found in the vegetable, and it escapes out of the damage made from the knife. The sap really equals the sweetness.

What is a jewel sweet potato? ›

Jewels have light orange skin, and are less intensely sweet than Beauregards, but can be used in many of the same recipes. These orange-fleshed sweet potatoes pack a lot of moisture, and take well to boiling, baking, and making into casseroles.

Why do my sweet potatoes come out hard? ›

According to the experts at the North Carolina Sweet Potato Commission, sweet potatoes shouldn't be kept in the fridge because exposure to cold temperatures "will produce a hard center and unpleasant taste." Instead, keep sweet potatoes at room temperature, in a cool, dry, and well-ventilated place.

Why is my sweet potato pie stringy? ›

Some older/bigger sweet potatoes are stringy. It won't go away in the pie. Then people think there is hair in it. It's a pain, but a ricer will sieve them out.

Why is my sweet potato stringy inside? ›

Sweet potatoes stored at temperatures above 60 degrees Fahrenheit will shrivel and become dry and stringy. Sweet potatoes may develop an off-flavor and the flesh may become discolored when stored at temperatures below 55 degrees Fahrenheit.

Why are some sweet potatoes stringy inside? ›

These "strings" come from growing a potato in soil that is too fertile. The potato is a root and roots store nutrients. Grown in soil that is too fertile, sweet potato vines will grow fast and big and the result is long stringy roots (or potatoes).

How do you keep worms out of sweet potatoes? ›

Use certified seed potatoes for slip production, and spray seed beds with approved insecticides. Broadcast granular insecticides over the foliage when the roots begin to form and adult beetles are abundant. Avoid fields not recently planted to row crops and practice good crop rotation program.

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