This Gluten Free Sweet Potato Pie is so good that no one will be able to tell that it’s gluten free and dairy free! This is a must have for your Thanksgiving meal and the rest of the holiday season!
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Fact: we don’t do pumpkin pie over here. It’s Sweet Potato pie for life.
Over the years, I have pretty much figured out how to convert our entire holiday table over to gluten free. Except for the sweet potato pie.
I struggled for years to make one of our favorite desserts gluten-free.
But over the last year I’ve experimented with ingredients and a store-bought gluten-free pie crust, frozen gluten-free pie crusts and homemade crusts, and I finally got it together for this homemade sweet potato pie that we call can eat.
For the Gluten Free Pie Crust
If you want to make a gluten-free pie crust from scratch, you will need….
almond flour
salt
egg
maple syrup
coconut oil, melted
To make the gluten-free crust dough, combine all the ingredients in a bowl using a stand mixer or an electric mixer.
Then refrigerate the dough for 30 mins.
After 30 minutes, place the cooled dough on a piece of parchment paper and form into a ball. Then place a second piece of parchment paper on top of the dough and use a rolling pin to roll to a round 12-inch circle.
4. Peel off the top sheet of parchment paper and place the dough into a 9” diameter glass pie pan with the second sheet of parchment paper facing up. Then remove the parchment paper. Gently press the dough into the pie dish and huddle together in cracks. Use a sharp knife to even out the top crust line.
If you are short on time I like to use Cup4Cup Pie mix or Bob’s Red Mill Gluten Free Pie Crust Mix or a store-bought crust or pie shell when I don’t have time.
Ingredients You’ll Need for the Sweet Potato Filling
sweet potatoes, washed
coconut oil, melted
pure maple syrup
coconut sugar
ground cinnamon
ground nutmeg
vanilla extract
full-fat coconut milk
eggs
How to make Gluten-Free Sweet Potato Pie
( for exact measurements, scroll to the recipe card below)
Preheat your oven temperature to 350°F. Line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and bake for about 60 minutes or until they are fork-tender. Once they are cooked, let them cool completely.
Cut the sweet potatoes in half lengthwise and scoop out the inside of the potato and put it in a large bowl, then mash the potatoes.
Note:
*If you’re using canned sweet potato puree (which is fine), place it on a paper towel to gently drain out some of the excess water. You won’t need to do this if you baked the potatoes yourself.
Once mashed, add the rest of the ingredients and use a hand mixer to combine. Spread the sweet potato mixture into the prepared pie crust.
Bake the pie in the preheated oven at 350 degrees for 50-60 minutes or until the center of the pie is firm.
For the best results, allow the pie to cool on a wire rack for one hour before serving. Store leftovers in the refrigerator for up to four days.
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Gluten Free Sweet Potato Pie
Equipment
Ingredients
- Ingredients:
- Crust
- 2 cups almond flour
- pinch of salt
- 1 egg
- 1 tbsp maple syrup
- 2 tbsp coconut oil melted
- Filling
- 1 pound sweet potatoes washed
- 1/ 4 cup coconut oil melted
- 1/ 4 cup maple syrup
- 1/ 4 cup coconut sugar
- 1 tsp ground cinnamon
- 1/ 4 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1/3 cup coconut milk
- 2 eggs
Instructions
- 1. Preheat the
oven to 350°F. Line a baking sheet with parchment paper. Place the sweet
potatoes on the baking sheet and bake for about 60 minutes or until they are
fork-tender. Once they are cooked, let them cool completely. - 2. To make
the crust dough, combine all the ingredients in a bowl using an electric mixer.
Then refrigerate the dough for 30 mins. - 3. After 30
minutes, place the cooled dough on a piece of parchment paper and form into a
ball. Then place a second piece of parchment paper on top of the dough and roll
to a round 12-inch circle. - 4. Peel off
the top sheet of parchment paper and place the dough into a 9” diameter glass
pie dish with the second sheet of parchment paper facing up. Then remove the
parchment paper. Gently press the dough
into the pie dish and huddle together in cracks. Use a sharp knife to even out
the top crust line. - 5. For the
filling, cut the sweet potatoes in half lengthwise and scoop out the inside of
the potato and put it in a large mixing bowl, then mash the potatoes. - 6. Once
mashed, add the remaining ingredients and use an electric mixer to combine.
Spread the filling into the prepared pie crust. - 7. Bake the
pie in the preheated oven at 350 degrees for 50-60 minutes or until the center
of the pie is firm. Let the pie cool completely. - 8. Slice the
pie into even pieces and serve with whipped cream.
Notes:
- ? If you’re using canned pureed sweet potato
(which is fine), place it on paper towels to gently drain out some of the
excess water. You won’t need to do this if you baked the potatoes yourself. - ? Store the leftovers covered in the
refrigerator for up to 4 days.