No-Bake Sugar-Free Purple Sweet Potato Pie (Vegan & Gluten-Free)
If you’re looking for a stunning dessert that’s nutrient-rich and incredibly easy to make, this no-bake sugar-free purple sweet potato pie is about to become your new favorite. Featuring a toasted almond crust and a velvety, cardamom-spiced filling, it’s a vibrant, nutrient-dense treat that’s naturally vegan and gluten-free!
This No-Bake Purple Sweet Potato Pie is as easy as it is beautiful. This gorgeous pie skips the oven, the refined sugar, the dairy, and the gluten! Instead, this pie has a coconut milk and purple sweet potato filling sweetened with monk fruit sweetener and infused with warming spices.
With its vibrant color, creamy textured filling paired with a toasted almond flour crust, this pie delivers all the comfort of a classic dessert—without complicated steps. This pie got rave reviews from my mom and my guy. My guy even said this pie should be called a Barney Pie, though the purple isn’t quite as bright as Barney’s!
If you have a wicked sweet tooth, as I do, this is perfect for an everyday sweet treat. It is also a simple and stress-free treat for spring picnics, summer gatherings, and holidays.
Why We (and I hope you will too) Love This Purple Sweet Potato Pie
- No baking required – Perfect for hot days or when your oven is occupied with dinner.
- Refined Sugar-Free: Sweetened with your favorite natural sweetener (like monk fruit or stevia). And, Cardamom and cinnamon add so much flavor to the sweet potato pie filling, without the sugar crash.
- Dairy-free & gluten-free – fits many dietary needs
- Nutrient-dense: thanks to purple sweet potatoes
- And, Delicious: it is packed with so much flavor!
Ingredients And Substitutions
- Almond Flour: I used blanched, superfine almond flour. I usually get a large bag from Costco as we use it for everything from cabbage parmesan to pancakes. If you are not following a gluten-free diet, the almond flour can be replaced with graham crackers
- Salt: To balance the sweetness. I used table salt, but feel free to use Himalayan salt or any other.
- Spices: For aroma and flavor, I used cinnamon and cardamom. These two could be replaced with some pumpkin pie spice or allspice.
- Coconut Oil: Melted, to bind it all together. And, it helps the sweet potato pie filling set and firm well. I would advise that the coconut oil not be replaced.
- Coconut Milk: I chill a can of full-fat coconut milk and use the solid cream part of it and a little bit of the liquid. Coconut milk, like the coconut oil, is imperative to this no-bake treat.
- Monk Fruit Sweetener: Monk fruit sweetener has almost tripled in price. However, I came across a blend of Monk fruit and allulose at Costco that was a lot more budget-friendly. Erythritol and Stevia work well too. And, if you are not following a sugar-free or low sugar diet, then feel free to use granulated sugar or maple syrup.
- A Medium-sized Purple Sweet Potato: I had a boiled sweet potato in my fridge, which I left out until it reached room temperature.
- Flavor Boosters: A little splash of Vanilla and Almond Extract adds a delicious spin. However, if you do not have one of them, then it can be omitted or replaced with coconut extract.
How to Make This No-Bake Treat
1. The Prep
I had a leftover boiled purple sweet potato, which I used for this. However, if you need to prep your raw one, then add it to a pan that it will fit into, cover it with water, place it over a stove top set to medium heat, and let it simmer for 35-40 minutes. Then let it cool a bit so it is easy to peel the skin off.
2. The Toast
Add your almond flour to a dry pan over medium heat. Toast for 40 seconds to 1 minute, stirring constantly. When it smells nutty, and most of it is golden, remove it from the heat. This step is the secret to a pie crust that tastes like a graham cracker but is entirely grain-free!
3. The Crust
Mix the toasted flour with salt, cinnamon, melted coconut oil, and sweetener. Line a springform pan with plastic wrap (for easy removal). Add the almond mixture and use your fingers to press it firmly into an even layer covering the base.
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4. The Filling
In a high-speed blender or food processor, combine the cooked sweet potato, the solid part of the coconut milk, 1 cup of the coconut liquid, oil, sweetener, spices, and extracts. Blend until it is ultra-smooth. If you don’t have a blender, make sure the potato is very soft, then add it to a bowl and mash it with a fork. Then add in the rest of the ingredients and mix well.
5. The Set
Pour the purple filling over your crust. Smooth the top with a spatula and refrigerate for at least 4 hours (overnight is best!). This allows the coconut oil to firm up, creating a sliceable, creamy texture.
Tips for the Best Purple Sweet Potato Pie
- Use chilled coconut milk so you can scoop out the thick cream—this helps create a rich, stable filling.
- Adjust sweetness based on your preference and sweetener type.
- For a firmer texture, you can freeze the pie for 1–2 hours before serving.
- A high-speed blender will give you the smoothest filling.
How to Serve
Enjoy a slice of this dessert, chilled with a generous dollop of coconut whipped cream.
Add a drizzle of sugar-free chocolate syrup or sugar-free caramel.
Make this extra stunning by toasting some shredded coconut and adding it to the top. Or sprinkle some toasted sliced almonds on top.
Storage
- Store in the refrigerator for up to 4–5 days
- Can be frozen for longer storage; thaw in the fridge before serving
More Purple Sweet Potato Recipes:
Purple sweet potatoes aren’t just beautiful—they’re packed with antioxidants (anthocyanins) that support overall health. They’re also high in fiber, vitamins, and naturally sweet, making them a fantastic ingredient!
Here on Savory Spin, you might notice that I adore Purple Sweet Potatoes. Their deep, royal hue isn’t just for show—it’s packed with antioxidants! The following are some of our favorite Purple Sweet Potato Recipes:
Purple Sweet Potato Truffles
Baked Purple Sweet Potato Fritters
Purple Sweet Potato Puffs
Easy Purple Sweet Potato Chutney
Purple Sweet Potato Soufflé
Easy Purple Sweet Potato Porridge
Oven Roasted Purple Sweet Potatoes
Did you give this purple pie a spin? I’d love to see your vibrant creations! Tag me @SavorySpin on Instagram or leave a comment below. What’s your favorite way to eat purple sweet potatoes?
Ingredients
For The Crust
- 1/2 cup almond flour (toasted – directions below)
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 2 tbsp. coconut oil (melted)
- 1 tbsp. monk fruit sweetener
For The Filling
- 1 medium purple sweet potato (boiled and cooled to room temperature)
- 3 tbsp. monk fruit sweetener
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp almond extract
- 1 tsp pure vanilla extract
- 1 13.5 fl. can full-fat coconut milk (keep cold then use solid part and about 1 cup liquid)
- 1 tbsp. coconut oil (melted)
Instructions
The Crust
- Add your almond flour to a dry pan over medium heat. Toast for 40 seconds to 1 minute, stirring constantly. When it smells nutty, and most of it is golden, remove it from the heat.
- Mix the toasted flour with salt, cinnamon, melted coconut oil (melt the coconut oil by microwaving it for 30 seconds in a microwave safe dish) and sweetener.
- Line a springform pan with plastic wrap (for easy removal). Add the almond mixture and use your fingers to press it firmly into an even layer covering the base.
The Filling
- Use a leftover boiled potato. However, if you need to prep a raw one, then add purple sweet potato to a medium pan and cover it with water. Place it over a stove top set to medium heat and let it simmer for 35-40 minutes. Then let it cool a bit so it is easy to peel off the skin.
- In a high-speed blender, combine the cooked sweet potato, the solid part of the coconut milk, 1 cup of the coconut liquid, oil, sweetener, spices, and extracts. Blend until it is ultra-smooth.
- Pour the purple filling over your crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.
Video
Notes
A Few Tips
- Use chilled coconut milk so you can scoop out the thick cream—this helps create a rich, stable filling.
- Adjust sweetness based on your preference and sweetener type.
- For a firmer texture, you can freeze the pie for 1–2 hours before serving.
- A high-speed blender will give you the smoothest filling.
Would You Like to Save This?
Enter your email and I’ll send you this recipe to you. Plus you’ll get new recipes from me every week!
Such a beautiful and wholesome dessert, Shashi! I love that creative use of purple sweet potato – so unique, naturally vibrant, and wonderfully healthy.