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.
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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.
carpe diem,
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