Gluten-Free Sweet Potato Pie — A Cozy Family Classic
There’s a memory that always arrives with the first cool wind of autumn: my grandmother’s kitchen, the steady rhythm of her wooden spoon against a bowl, and the warm spice that made the whole house feel like a hug. This gluten-free sweet potato pie keeps that memory alive — same creamy, spiced filling, a rustic crust, and all the comfort, without the gluten.
Why you’ll love this gluten-free sweet potato pie
This recipe balances a silky sweet potato filling with a tender, gluten-free crust. It’s written for home bakers who want traditional flavor with modern dietary needs — easy to make, reliable, and perfect for holiday tables.
Recipe at a glance
- Yield: 8 slices
- Prep: 25 minutes
- Cook: 40–45 minutes
- Diet: Gluten-free (optionally dairy-free)
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Ingredients
Crust
- 1 ½ cups gluten-free oat flour or almond flour
- 3 tbsp coconut sugar or light brown sugar
- 5 tbsp cold butter or coconut oil
- 1 large egg (or 1 flax egg for vegan)
- Pinch of salt
Filling
- 2 cups mashed sweet potatoes (about 2 medium)
- 2 large eggs
- ½ cup coconut milk, almond milk, or regular milk
- ⅓ cup maple syrup or brown sugar
- 2 tbsp melted butter or coconut oil
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon · ½ tsp nutmeg · ¼ tsp ground ginger · pinch of salt
Professional method — step by step
- Prep the sweet potatoes: Peel, cube and boil for 12–15 minutes until tender. Drain well and mash until very smooth. For extra smoothness, press through a sieve or use a high-speed blender.
- Make the crust: Whisk flour, sugar and salt. Cut in cold butter (or coconut oil) until pea-sized crumbs form. Stir in egg and bring together — press into a 9-inch pie pan. Chill 10 minutes to relax the flour.
- Preheat oven: 175°C / 350°F.
- Mix the filling: Whisk mashed sweet potato with eggs, milk, syrup, melted butter, vanilla and spices until silky. Taste and adjust spices or sweetness before baking.
- Assemble & bake: Pour filling into chilled crust. Bake 40–45 minutes, until center is set but still slightly wobbly. Edges should be golden. Cool fully to room temperature — chilling 2 hours makes slicing cleaner.
- Finish: Serve slightly warm or chilled with a dollop of whipped cream or toasted pecans.
Nutrition (per serving — 1 of 8)
| Calories | ~245 kcal |
|---|---|
| Carbohydrates | 28 g |
| Protein | 5 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 13 g |
(Estimates will vary by ingredient brands — swap to plant milks & oils to make dairy-free.)
Pro tips & variations
- Boost creaminess: Use one egg yolk extra or 2–3 tbsp cream (or full-fat coconut milk) for silkier texture.
- Dairy-free: Replace butter with coconut oil and dairy milk with canned coconut milk.
- Crunch topping: Scatter chopped pecans with a drizzle of maple before baking for a toasted topping.
- Make ahead: Bake, cool, then refrigerate up to 3 days. Bring to room temp before serving.
- To slice cleanly: Chill 2 hours, then run a thin knife under hot water and wipe between cuts.
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