My crustless sweet potato pie is light and creamy lusciousness, y'all. A mashed yam base, mixed with sugar, eggs, butter, and milk. Then, enlivened with earthy nutmeg and cinnamon for pops of bold flavor in each smooth and silky bite. Yep and yay...
Promise Y'all Won't Miss Those Extra Crusty Carbs at All, Nope...
Crustless sweet potato pie has all of the flavors of the traditional pie without any type of crust on the top or bottom. It's made by pouring a variation of the classic filling ingredients into a greased pie pan, and then baking it until done.
My version of this gluten free southern sweet potato pie without a crust includes both granulated and brown sugars for contrast. I use salted butter to save time and double up on two necessary ingredients in one.
Also, I added a pinch of lemon zest to the recipe. You don't taste it in the finished crustless sweet potato pie. But, it does amplify the flavors of the rest of the ingredients, bringing out a bolder overall flavor profile that soul-satisfies. Indeed.
Ingredient Essentials & Substitutions
- You can use cooled, baked sweet potatoes in this recipe. I also use Bruce's Yams, my favorite local canned brand, with great success. Honestly, I can't tell the difference between baked sweet potatoes and canned yams. So, feel free to use either one, as they will both yield scrumptious results.
- I find that evaporated milk gives my baked goods a luxuriousness that I love and crave. However, you can also use heavy cream, half-and-half, or milk with confidence for this sweet potato crustless pie.
- The mix of predominantly white sugar with a hint of brown sugar adds a unique, intriguing depth of flavor to each bite. That said, you can use all granulated sugar if that's all that you have on hand. The taste will still be terrific.
- Cinnamon and nutmeg literally spice up the pie, so don't skip either one of them. I used moderate levels of both spices to better suit various tastes, and neither spice overpowers any of the other flavors in the pie.
- This recipe calls for 4 eggs. I did not add the additional step of pre-beating the eggs because I recommend using an electric hand mixer to combine the ingredients. However, if you don't have one and are going to stir the mixture by hand, then you should definitely whisk the eggs for about 30 seconds before adding them to the rest of the ingredients. This will keep the eggs from separating in the pie and yielding very undesirable results.
- I use salted butter when baking so that I don't have to add any additional salt. If you don't have salted butter on hand, then add about ⅛ of a teaspoon to the ingredients before mixing.
Store the leftover pie covered in the fridge for up to three days. You can also freeze this pie by wrapping it in multiple sheets of plastic wrap, then wrap it in a few sheets of aluminum foil. It should stay good in the freezer this way for up to three months.
How to Make Crustless Sweet Potato Pie
Preheat the oven to 350 degrees Fahrenheit. Then, pour all of the ingredients into a very large bowl. Get your hand mixer ready, and use it to beat the mixture over low speed until all of the ingredients are thoroughly combined.
The mixture will look like this at this stage.
Finally, use a ladle to pour the crustless sweet potato pie batter evenly into both of the pie pans.
Then, slide the pans into the oven, and bake until done.
And that's it, y'all!
This crustless sweet potato pie features a wonderfully delicious mix of potato, sugar, and spices that's almost instantly addictive. It's super silky and smooth, with just a few teeny tiny bits of sweet potato that make it all the more interesting to eat.
I love it with whipped cream and a few crushed pecans. But, you can also go all out by serving it with vanilla bean ice cream, as well.
Honestly, after eating it this way once a few years ago, I've never made it with a crust again. I just love the crustless version soooo much better. It's not only the perfect dessert, y'all. It's also an amazing breakfast that fills you up without any tummy heaviness at all.
Share this crustless sweet potato pie with those who love the way that you always bring something new and exciting to the table. And see y'all on the yum side...
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Crustless Sweet Potato Pie
- 4 cups baked mashed sweet potatoes can also use Bruce's yams
- 2 sticks salted butter
- 1 ½ cups white sugar
- ½ cup brown sugar
- 1 cup evaporated milk
- 4 eggs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- whipped cream, crushed pecans, or vanilla bean ice cream for serving, optional
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly grease two pie pans, and set them aside.
- Pour all of the ingredients into a very large bowl, preferably glass but a heavy plastic bowl should be fine, too.
- Using an electric hand mixer on low speed, beat the crustless sweet potato pie ingredients until well combined, for about 45 seconds to 1 minute.
- Use a ladle to place half of the batter into each pie pan.
- Slide the pies into the oven.
- Bake for 50 to 60 minutes, or until cooked through. The pie will be ready when it just lightly jiggles in the middle and does not jiggle around the edges. At the 40-minute mark, lay a sheet of aluminum foil loosely over both of the pies. This will keep the edges from browning too much during the last few minutes of cooking time.
- When done, remove the pies from the oven. Let them cool for about an hour before cutting into them.
- Serve each piece of pie with whipped cream, crushed pecans, or vanilla bean ice cream, if desired.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.