Silky Smooth Sweet Potato Pie (Gluten-Free)
User Reviews
4.5
Silky Smooth Sweet Potato Pie (Gluten-Free)
Description
Silky Smooth Sweet Potato Pie starts with a grain-free crust combining coconut flour, coconut oil, maple syrup, and eggs to form a tender base that supports the filling well. The filling blends cooked, mashed sweet potatoes with eggs, coconut milk, pure maple syrup, and seasonings including pumpkin pie spice and freshly grated ginger, which adds aromatic warmth and complexity.
The pie filling is smooth and creamy, achieved by peeling off the first layer of sweet potato flesh to avoid any fibrous bits. The spices and ginger create a balanced flavor profile that elevates the natural sweetness of the potatoes, while the coconut elements impart subtle tropical notes. Baking yields a custard-like texture ideal for slicing.
This pie suits gluten-free diets without sacrificing richness or mouthfeel. It can be baked after refrigerating the mashed potatoes for better handling. Maple syrup levels can be adjusted depending on preferred sweetness.
Sweet potatoes can be boiled or baked ahead, and coconut oil can be substituted with softened butter if preferred, though this may alter texture slightly. Fresh ginger enhances the depth of flavor compared to dried spices alone.
Ingredients
Grain-Free Crust:
- ¾ cup coconut flour
- ½ cup coconut oil softened (not melted)*
- 3 Tbsp maple syrup pure
- 1 tsp vanilla extract
- ¼ tsp salt sea salt
- 2 egg large
Sweet Potato Pie Filling:
- 3 cups sweet potato mashed, cooked
- 2 egg large
- ⅔ cup coconut milk full-fat, canned
- ¼ cup maple syrup pure
- 1 ½ tsp pumpkin pie spice
- 2 tsp ginger peeled and grated, fresh
- 1 tsp salt sea salt
Instructions
Cook the Sweet Potato:
- Cook the sweet potato using your preferred method. I cut mine into 1-inch rounds (with the peel still on) then boil them for 20 to 25 minutes, or until the chunks are very tender when poked with a fork. Drain potatoes into a colander and allow them to cool to room temperature. To speed up the process, you can transfer the cooked sweet potatoes to an airtight container and refrigerate them until chilled.
- As an alternative, you can poke several holes in the potatoes, wrap them in foil, and bake them at 400 degrees F for 40 to 60 minutes or until they are very mushy.
- Note: I often cook the sweet potatoes at least 1 to 2 days before baking the pie so that I have ample time to allow them to cool.
- When the sweet potatoes are cool enough to handle, peel off the skin and the first layer of flesh (this ensures the pie turns out very creamy and silky).
Prepare the Pie Crust:
- Preheat the oven to 350 degrees Fahrenheit and lightly grease or spray a 9-inch pie dish with cooking oil or coconut oil.
- Add the coconut flour, butter (or coconut oil), pure maple syrup, vanilla extract and sea salt to a stand mixer (or food processor) and beat until well-combined. Note: You can also use a large bowl and an electric hand mixer if you don’t own an electric mixer.
- Scrape the sides of the bowl and add the eggs.
- Beat until completely combined and a thick dough forms.
- Press the dough into the pie pan into an even layer. There is enough pie dough to form pleated sides if you choose to make them. Go ahead and crimp edges if desired.
- Poke the dough with a fork many times to allow it to bake evenly. This also prevents the dough from bowing out in various areas during the baking process.
- Bake the pie crust on the center rack of the preheated oven for 12 to 15 minutes, or until the crust begins to show a little color on the edges.
- Remove the pie crust from the oven and allow it to cool before proceeding with the rest of your pie recipe.
Make the Pie:
- Transfer the cooked sweet potato to a blender or food processor along with the rest of the ingredients for the pie filling.
- Blend until the mixture is completely smooth.
- Note: you can blend all of the ingredients in a large mixing bowl with an immersion blender if you prefer.
- Pour the sweet potato pie filling into the prepared pie crust and spread it into an even layer.
- Use thin sheets of aluminum foil to cover the exposed crust to keep it from burning.
- Bake the pie on the center rack of the preheated oven for 45 to 60 minutes, or until the center of the pie looks like it has completely set up.
- Remove the pie from the oven and allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.
- When you’re ready to serve, use a sharp knife to slice the pie into individual slices and serve with your choice of whipped cream, coconut whipped cream (for a dairy-free option), or vanilla ice cream.
Notes
- Substitute softened butter for coconut oil; note butter is less greasy than coconut oil, which affects texture.
- Use one to two large sweet potatoes to yield three cups of mashed sweet potato for the filling.
- Adjust sweetness with up to half a cup of honey or maple syrup; 1/4 cup generally balances well with spices.
- Cook sweet potatoes a day or two in advance to allow cooling and easier peeling, improving filling creaminess.
- Mashed sweet potatoes should have skin and first flesh layer removed for a smoother texture in the pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(9-inch) pie
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1slice of 10 | |
| Calories | 175kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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