Jamaican Sweet Potato Pie (Gluten-Free, Dairy-Free)

This Jamaican Sweet Potato Pie is a little different from other sweet potato desserts. It’s creamy, lightly sweetened, and flavored with coconut milk and warm Jamaican spices. There’s no crust to fuss with, and it’s both dairy-free and gluten-free. Serve it chilled for a smooth, custard-like texture and a delicious alternative to traditional pumpkin pie

Why You’ll Love This Jamaican Pie Recipe

• No pie crust required: The pie bakes in a cake pan and slices beautifully once chilled.
• Moist and tender: Finely processed sweet potatoes give the dessert its distinctive texture.
• Warm Caribbean-inspired spices: Ginger, cinnamon, cardamom, and coriander create a fragrant, balanced flavor.
• Naturally gluten-free ingredients: Rice flour provides structure without a conventional wheat-based flour blend.
• Dairy-Free: Made with coconut milk, so it works for anyone avoiding dairy or lactose.
• Make-ahead friendly: Bake the pie the day before and keep it in the fridge. It’s even better the next day served chilled.

Do you dream of pumpkin pie? Or a creamy pumpkin cheesecake or our popular Gluten-Free No Bake Chocolate Pumpkin Pie? Don’t worry…you are not alone. I recommend trying this healthy-ish sweet potato pie. I promise you will NOT be disappointed.

Key Ingredients and Swaps

• Sweet potatoes: The foundation of this pie, providing natural sweetness, moisture, and a tender texture. Use sweet white potatoes rather than yams, which are starchier and not watery.
• Rice flour: Gives the pie structure while keeping it gluten-free. Allowing the flour mixture to rest for 20 minutes helps the rice flour absorb moisture and reduces a grainy texture.
• Canned coconut milk: Adds richness and moisture. Full-fat coconut milk gives the pie a more indulgent texture; a thinner dairy-free milk may produce a different result.
• Coconut or brown sugar: Both work well. For a maple syrup variation, use ¾ cup pure maple syrup and add 2 tablespoons of rice flour.
• Fresh or ground ginger: Fresh ginger brings a true Jamaican flavor, while ground ginger is a convenient alternative.
• Cinnamon, cardamom, and coriander: These spices give the pie its distinctive warm flavor. For a simpler spice blend, use 2 teaspoons of gluten-free pumpkin spice.
• Eggs: Help the pie bind and set as it bakes. Sorry, you can’t use an egg replacement.
• Vanilla extract: Rounds out the spices and enhances the sweetness. You can also sub with maple extract.

Gluten-free reminder: Rice flour and all packaged ingredients, including spices and vanilla extract, should be checked for gluten-free labeling. Use certified gluten-free products when needed.

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Tips for the Best Dairy-Free Jamaican Sweet Potato Pie

Let the rice flour rest. Don’t skip the 20-minute resting period, this is a must! It allows the flour to absorb liquid before baking and helps prevent a gritty texture.

Process the sweet potatoes finely. The wet-sand consistency helps create the pie’s characteristic texture. Avoid leaving large pieces in the mixture.

Watch the top during baking. This pie has a long baking time. Check it after about an hour and loosely cover the surface with foil if it becomes too dark.

Chill before slicing. The pie needs time to firm up after baking. Refrigerating it for at least 6 hours, preferably overnight, helps it hold together when cut.

Frequently Asked Questions

Is Jamaican sweet potato pie the same as sweet potato casserole?

No. This Jamaican-inspired dessert is baked as a sweet, sliceable pie without a crust. Its rice flour, coconut milk, and island spices create a texture and flavor distinct from many sweet potato casseroles.

Can I make this pie with a traditional pie crust?

Yes. You can use a gluten-free pie crust in a deep 9-inch pie dish. Partially bake the crust first, and watch the edges during baking, covering them with foil if needed.

Can I use a different milk instead of coconut milk?

Yes, but the texture and richness may change. Full-fat canned coconut milk contributes considerable richness, so a thinner milk may result in a less creamy pie. I have also used coconut cream, which makes the pie even creamier.

If you are searching for sweet potato recipes try my Simply Roasted Sweet Potato Recipe, or my favorite Vegan Gluten-Free Sweet Potato Shepherd’s Pie.

Serving Jamaican Sweet Potato Pie 

Serve this Jamaican sweet potato pie chilled or slightly cool, with a dollop of whipped coconut cream for an extra-special dessert. It makes a delicious alternative to pumpkin pie at Thanksgiving and other fall gatherings.

For more pumpkin dessert ideas, try Grain-Free, Dairy-Free Pumpkin Pie, Light Pumpkin Cheesecake with Blueberry Topping, or Gluten-Free No-Bake Chocolate Pumpkin Pie.

Storing Dairy-Free Jamaican Pumpkin Pie

Refrigerator: Store the pie covered in the refrigerator for up to 4 days.

Freezer: For best results, freeze individual slices in airtight wrapping for up to 2 months. Thaw overnight in the refrigerator. The texture may soften slightly after freezing.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

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