Sweet potato pie is a rich, moist, and delicious dessert that is often enjoyed during the autumn months. However, what if you want to make this classic dessert but you do not have eggs? Fear not, because there is a way to make a sweet potato pie without eggs. In fact, you can achieve a no-bake cheesecake consistency using this trick. This recipe combines a pre-baked crust, cooked sweet potato puree, sweetened condensed milk, and a few other key ingredients to create a wonderfully creamy and flavorful pie that is perfect for any occasion. Let's dive into the details of how to make this delightful dessert.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs 3 tablespoons granulated sugar 1/4 cup unsalted butter, melted

For the Filling:

2 1/2 cups cooked sweet potato puree 12 ounces sweetened condensed milk 1/4 cup unsalted butter, softened 3 teaspoons vanilla extract 2 tablespoons gelatin powder 1/4 cup cold water A pinch of salt

Instructions

Pre-bake the crust: In a mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter. Mix well until the mixture resembles coarse sand. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust at 350°F (180°C) for 10 minutes. Cool to room temperature before adding the filling. Prepare the sweet potato puree: Cook sweet potatoes until tender. Drain the excess liquid, and blend the cooked sweet potatoes to a smooth puree. Set aside. Prepare the filling: In a microwave-safe bowl, soften the gelatin by adding 1/4 cup cold water and let it sit for 2 to 3 minutes until it forms a gel. Microwave in 30-second intervals until fully melted, and let it cool slightly. Combine the filling ingredients: In a large mixing bowl, whisk the cooked sweet potato puree, sweetened condensed milk, softened butter, and vanilla extract together until smooth and well combined. Set the pie: Gently fold the gelatin mixture into the sweet potato mixture until well combined. Pour the mixture into the pre-baked crust. Cover the springform pan with aluminum foil to ensure the surface does not crack during the cooling process. Cool and chill: Place the pan in the refrigerator and chill for at least 4 hours, or until the pie has set completely. Unmold the pie by running a sharp knife around the edges, and gently lift it out of the pan.

Tips and Variations

Taste test: Double-check the sweetness and flavor of the filling once it's combined to ensure it meets your preferences. Vegan option: You can substitute the sweetened condensed milk with a vegan version for a cruelty-free option. Texture adjustment: For a creamier texture, add a touch of sour cream or Greek yogurt into the filling mixture.

Conclusion

This no-bake sweet potato pie without eggs is a fantastic alternative to the traditional versions, offering a similar delightfully creamy, rich, and smooth texture. Perfect for both special occasions and casual gatherings, it is a satisfying and comforting dessert that everyone will adore. By following these simple steps, you can enjoy a no-bake sweet potato pie that is not only egg-free but also extra creamy and delicious. Happy baking!