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Sugar Free sweet potato pie on white plate.

Sugar Free Sweet Potato Pie

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  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Bake sweet potatoes: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


This sugar free sweet potato pie is a recreation of a classic Holiday dessert. It is just as rich and creamy, with warm, fragrant spices and a smooth textured filling but with the addition of a sugar substitute. This delicious pie may even replace your traditional pumpkin pie!


Units Scale

Grain Free Almond Crust

  • 2 cups fine almond flour
  • 1/3 cup sugar sweetener (Allulose/Erythritol blend)
  • 5 tablespoons melted butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt


  • 3 medium sweet potatoes, baked, cooled and peeled
  • 3 tablespoons butter, softened
  • 1 cup brown sugar substitute*
  • 1/2 cup half and half*
  • 2 large eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 ground ginger
  • 2 teaspoons pure vanilla extract


1.Preheat oven to 375°F.  Scrub sweet potatoes.  Make a slice in the center of the potato. Or poke a few holes with a fork for steam to escape.  Bake for 45-60 minutes or until soft.  Let cool to room temperature.  Meanwhile make the crust.  

  1. Lower oven to 325°F.  Lightly spray a 9" pie plate with non-stick baking spray.
  2. Combine flour, butter, sweetener, salt and cinnamon.  Stir to combine.
  3. Press dough onto the bottom and sides of pie pan, smooth evenly.  Use a fork to poke some holes in the bottom to prevent crust from air bubbles.
  4. Bake crust for about 8 minutes.  Remove to rack.
  5. Cut sweet potatoes in half lengthwise.  Scoop out the softened potato and place in a large  bowl or food processor. 
  6. Add the remaining ingredients to the bowl or processor.  If using a processor, pulse for 1-2 minutes, scraping halfway to combine ingredients.  Or use a hand mixer to beat ingredients until smooth.
  7. Pour filling into the pie crust.
  8. Place pie on the center rack in the oven and bake for 45-60 minutes.  After 30 minutes, check the pie crust for over browning.  If too browned, lightly cover with aluminum foil or pie shields.
  9. Because all ovens heat differently, begin testing the pie for doneness after 45 minutes.  Insert a knife about 2 inches from the crust.  If the knife comes out clean, the pie is done.  The center will still be jiggly but will firm up as it cools.  If the knife is still gooey, continue baking for another 10-15 minutes and test again.
  10. Remove pie to cool completely and store covered in the refrigerator.  
  11.  Serve with sugar free whipped cream or ice cream.*


*Taste a bit of the filling to see if it needs more sweetener or spices.  Add only a little bit at a time.

*To make it easier to slice,  heat a sharp knife under hot water for about 15 seconds, wipe dry and slice the pie. 

*Store leftover covered pie in the refrigerator for up to 3 days.

*You can free the entire pie or individual slices wrapped in plastic and aluminum foil for up to 3 months.  Defrost overnight in the refrigerator.  The crust may be softer or a bit crumbly after defrosting.