Dairy-Free Sweet Potato Pie (Pareve)

Kosher sweet potato recipe

The Spruce Eats / Diana Chistruga

Prep: 10 mins
Cook: 2 hrs 20 mins
Total: 2 hrs 30 mins
Servings: 16 servings
Yield: 2 pies
Nutrition Facts (per serving)
287 Calories
10g Fat
42g Carbs
7g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 287
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 16%
Cholesterol 47mg 16%
Sodium 215mg 9%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 7g
Vitamin C 7mg 35%
Calcium 76mg 6%
Iron 2mg 12%
Potassium 312mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet potato pie is a Southern favorite and commonly found on the holiday dessert table. But it most often contains milk and butter, so it is not safe for those with dairy allergies. It also would not be suitable as part of a kosher meal if meat was served as the main course. This sweet potato pie is dairy-free, substituting soy milk for regular and eliminating the butter. This pareve pie goes particularly well with turkey at Thanksgiving or any time of the year and is a nice alternative to kugel if you are looking for something new to serve for fall Shabbat lunch


Steps to Make It

  1. Gather the ingredients.

    Ingredients for sweet potato pie
    The Spruce Eats / Diana Chistruga
  2. Place the sweet potatoes in a 4-quart pot and cover with cold water. Cover pot and bring to boil. Reduce heat and simmer potatoes until fork-tender, 20 to 30 minutes.

    Place in casserole bowl
    The Spruce Eats / Diana Chistruga
  3. Drain the potatoes well. Use an electric mixer to beat the potatoes until smooth. Let the potatoes cool (you can refrigerate them to speed up the process).

    Blend the potatoes
    The Spruce Eats / Diana Chistruga
  4. Preheat oven to 350 F. Place the pie crusts in pie plates or tins. Crimp the edges or use the tines of a fork to create a design.

    Pie crust
    The Spruce Eats / Diana Chistruga
  5. In a bowl, mix together the soy milk, sugar, eggs, and vanilla. Add the mixture to the potatoes.

    Mix together
    The Spruce Eats / Diana Chistruga
  6. In a separate bowl, mix together the flour, cinnamon, and salt. Add to the potato mixture. Mix until smooth.

    Mix together flour and cinnamon
    The Spruce Eats / Diana Chistruga
  7. Divide the sweet potato mixture evenly between the pie crusts. Level off the tops with a spatula.

    Add to crust
    The Spruce Eats / Diana Chistruga
  8. Bake pies for 45 to 50 minutes, or until a knife inserted into the centers come out clean.

    Bake pie
    The Spruce Eats / Diana Chistruga
  9. Serve and enjoy.

    Pie slice
    The Spruce Eats / Diana Chistruga


  • One of the secrets to the best sweet potato pie is choosing the sweetest potatoes possible. You obviously can't do this by tasting them in the supermarket, but examining them closely will give you a hint. Scrape off a little of the peel to reveal the potato flesh; you want a bright orange or even a dark red. Basically, the darker the flesh, the sweeter the potato.
  • Instead of boiling the potatoes, you can bake them in a 450 F oven for 45 to 60 minutes, or until soft enough to mash with a fork.
  • This pie is just perfect with a dollop of whipped cream, but to keep it dairy-free, serve with dairy-free whipped topping.
  • If you won't be using both pies at once, or are making them ahead of time, you can freeze the pies for later. Wrap well in plastic wrap and then a layer of aluminum foil and place in the freezer. Remove several hours before and place in the refrigerator so the pie can defrost slowly; this will avoid any excess moisture.