No Bake Sweet Potato Pie Recipe With Cashew Cream On Top

Written by tarishi shrivastava | October 1, 2024

A no-bake sweet potato pie, a perfect treat to make on Christmas when you just want something homemade but without the fuss. It's the kind of recipe that really works on those super busy days when there is a gathering or a small Christmas party. Sweet potatoes already have a smooth texture and a natural sweetness.

When the festive seasons roll around, routines can get even more hectic, but a simple recipe like this one can make all the difference. A no-bake version means you can focus on getting the flavors just right, without worrying about getting the baking time just so. And the best part is, the pie sets beautifully in the fridge, so even if you're new to this recipe, it's still easy as can be to get it right. Plus, sweet potatoes are amazing at holding spices really well, so you get a balanced taste without needing to go crazy with the heavy stuff.

And then there's the added deliciousness of cashew cream, which adds an extra layer of flavor without making the whole thing feel too heavy. It's perfect for families who are either dairy-free or just prefer a lighter topping. And blending up some cashews with a bit of warm water creates a silky smooth texture that just pairs perfectly with the chilled pie.

A Step-By-Step Guide To Make A No-Bake Sweet Potato Pie With Cashew Cream On Top

A simple, no-bake sweet potato pie that sets in the fridge and finishes with smooth cashew cream for a light, creamy dessert.

Ingredients

• 1 ½ cups crushed digestive biscuits
• 4 tbsp melted butter
• 1 tbsp sugar (optional)

For the Sweet Potato Filling

• 2 cups boiled and mashed sweet potato
• ½ cup condensed milk
• ¼ cup fresh cream
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon powder
• ¼ tsp nutmeg powder
• Pinch of salt

For the Cashew Cream

• 1 cup cashews (soaked for 2 hours)
• ¼ cup warm water (adjust as needed)
• 2 tbsp honey or maple syrup
• ½ tsp vanilla extract

Instructions

• Mix crushed biscuits, melted butter, and sugar until the mixture feels like wet sand.
• Press the mixture firmly into a pie tin to form an even base. Place it in the fridge for 20–30 minutes to set.
• Combine mashed sweet potato, condensed milk, cream, honey, vanilla, cinnamon, nutmeg, and salt in a bowl.
• Whisk or blend until completely smooth and lump-free.
• Pour this mixture over the chilled biscuit base.
• Spread it evenly with a spatula and refrigerate for 3–4 hours or until firm.
• Blend soaked cashews with warm water, honey, and vanilla until smooth and creamy.
• Adjust water for a thicker or lighter texture as needed.
• Spread or pipe the cashew cream on top of the chilled pie. Refrigerate for another 20 minutes. Slice and serve chilled.

5 Expert Notes for Perfecting Your No-Bake Sweet Potato Pie Recipe

A no-bake sweet potato pie depends on texture, balance, and proper setting. Each layer works differently, so a few practical adjustments turn a simple recipe into a smooth, well-set dessert. These tips help you manage consistency, flavor, and structure without an oven. They also guide you in handling the filling, base, and cashew cream in a way that gives the pie a neat finish and steady slice.

Keep the Biscuit Base Firm and Even

A no-bake pie needs a base that stays firm even after refrigeration. You get this by pressing the biscuit mixture tightly across the tin, especially along the sides. Use a flat-bottom bowl or glass to press it until the surface feels compact. If the mixture feels too dry, add a small amount of melted butter; if it feels oily, add a little more crushed biscuit. This balance prevents the crust from breaking once you cut the pie. Chill the base for at least thirty minutes so it becomes solid enough to hold the sweet potato filling.

Mash the Sweet Potato Until Completely Smooth

Any lumps in the sweet potato can interrupt the texture and stop the filling from setting evenly. Boil the sweet potatoes until soft, then mash while still warm. Pass the mash through a sieve for a smooth finish. This step gives the filling a creamy flow, which helps it spread evenly across the base. When you mix the mashed sweet potato with condensed milk, cream, and spices, stir slowly to prevent air bubbles. A smooth filling cools and sets in a cleaner, more uniform layer.

Adjust Thickness with Cream, Not Water

Sweet potatoes can become thick very quickly, especially after mixing. Adding water can loosen the mixture too fast and make the pie soft. Using cream instead gives the filling a steady, creamy thickness that sets well in the fridge. Add the cream one tablespoon at a time until the mixture looks spreadable but not runny. This helps the filling stay stable while resting in the refrigerator, giving you clean slices that don’t collapse.

Blend the Cashew Cream Until Completely Silky

Cashew cream becomes light only when blended long enough. After soaking the cashews for at least two hours, blend them with warm water and sweetener until the mixture turns smooth. If you see grainy bits, blend longer. A silky cashew cream spreads easily and gives the pie a polished look. Keep it slightly thick so it sits on top instead of sinking into the sweet potato layer. Chill it separately before adding it to the pie; this helps maintain clean layers.

Let the Pie Set for Several Hours Before Slicing

A no-bake pie depends on refrigeration for structure. Keeping it in the fridge for four to six hours helps the filling firm up naturally. If the pie is cut too early, the layers slide apart. Use a chilled knife for slicing; this keeps the edges neat. Since the cashew cream is soft, add it only after the filling becomes firm. This avoids mixing of layers and gives the pie a clean top surface.

Conclusion

A no-bake sweet potato pie becomes easier to perfect once you manage each layer with care. The base needs firmness, the filling needs smoothness, and the topping needs to be blended well. These steps help you create a balanced dessert with steady slices and a soft, even texture.