Sweet potato pie, dairy free and egg free
A smooth, spiced sweet potato filling in a crisp pastry case, rather like pumpkin pie.
- Time1 hr 30 plus cooling
- LevelMedium
- Costabout £0.36 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Prick the sweet potatoes and roast on a tray for 50 minutes until soft. Cool, then scoop out the flesh.
50 min - 2
Meanwhile rub the flour, spread and caster sugar together until like crumbs. Mix in the water to a dough. Wrap and chill for 30 minutes.
30 min - 3
Roll out the pastry and line a 23 cm tart tin. Prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more.
20 min - 4
Lower the oven to 180°C (160°C fan). Blend the sweet potato flesh, coconut milk, brown sugar, cornflour, spices and vanilla until completely smooth.
- 5
Pour into the pastry case and level. Bake for 40 minutes until just set with a slight wobble in the middle.
40 min - 6
Cool fully, then chill for an hour. It slices best cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.