This gluten-free sweet potato pie is refined sugar-free, simple, and fun to make with natural ingredients. The coconut flour crust is light and buttery, and the sweet potato filling is divine!
Sweet potatoes are my favorite type of potato. I love how versatile they are to cook and/or bake with.
Gluten-Free Sweet Potato Pie
This gluten-free sweet potato pie is refined sugar-free, simple, and fun to make with natural ingredients. The coconut flour crust is light and buttery, and the sweet potato filling is divine!
Servings: 1 pie
Equipment
- 1 sheet baking pan
- 1 stand mixer or hand mixer (I love my KitchenAid)
- 1 glass pie dish
- 1 blender
Ingredients
- ¼ tbsp melted coconut oil (to grease the pie dish)
Roasted Sweet Potatoes
- 400 g roasted sweet potatoes (skins off)
Sweet Potato Pie Filling
- 2 eggs (I love pasture-raised)
- ½ cup coconut cream (120 mL)
- ¼ cup raw honey (59 mL)
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp sea salt
Gluten-Free Pie Crust
- ¾ cup coconut flour
- 113 g softened butter (microwaved for 20s, I love grass-fed)
- ⅛ cup raw honey (30 mL)
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 eggs (I love using pasture-raised)
Instructions
Roasted Sweet Potatoes
- Preheat Oven to 400℉
- Bake several sweet potatoes, enough to yield you 400 g roasted sweet potatoes with the skins off.
- Poke holes on the sweet potatoes and roast them for 55 minutes.
- Place baked sweet potatoes in the fridge to cool for 1 hour.
Sweet Potato Pie Filling
- Add the 400 g roasted sweet potatoes to a blender along with: 2 eggs, ½ cup coconut cream, ¼ cup raw honey, ½ tsp vanilla extract, ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp sea salt. Blend until smooth and fluffy.
Gluten-Free Pie Crust
- Add to mixer: ¾ cup coconut flour, 113 g softened butter, ⅛ cup raw honey, ½ tsp vanilla extract, ¼ tsp salt, and 2 eggs. Mix until a dough forms.
- Grease the glass pie baking dish with ¼ tbsp melted coconut oil.
- In the greased pie dish, press the dough into an even layer. Press the sides to make the edges of the crust.
- Poke the pie crust with a fork around 20x—this ensures the crust bakes evenly.
- Bake the crust at 350℉ for 15 minutes.
- Let the crust cool for 25 minutes.
Bake the Pie
- Pour the sweet potato pie filling into the baked pie crust. Smooth out the top to ensure it is spread evenly.
- Bake the pie at 350℉ for 35 minutes.
- Let the pie cool in the fridge for 60 minutes.
Notes
The pie is best enjoyed within 5-7 days. You can store the pie with plastic wrap or if your pie dish has a cover.
This post may contain affiliate links. Please read our disclosure policy for more information on it.
carpe diem,
Discover more from GAINS AND GLOW
Subscribe to get the latest posts sent to your email.
