This gluten-free dairy-free sweet potato pie recipe is made with a delicious almond flour crust. It contains no dairy or refined sugars. This is an easy and healthy sweet potato pie recipe that is the perfect low sugar dessert for the holiday season.
Sweet potato pie is a favorite among pie lovers. But, once you’ve decided that you’re going to have a healthy Thanksgiving, you’ll probably want to make a few changes. A traditional sweet potato pie filling contains ingredients like butter, milk and of course sugar. While this healthy sweet potato pie recipe doesn’t contain milk, flour or refined sugar, you’ll find this recipe salifying and a tasty addition to your holiday table.
What Makes this Sweet Potato Pie Recipe Healthy
No Refined Sugars: Most traditional pie recipes contain refined sugars. Whether it is cane sugar or brown sugar, consuming sugar-laden foods can wreak havoc on your health. This can be an issue whether you’re diabetic or not.
Dairy Free: If milk is an issue for you you’ll be happy to know that this recipe does not contain milk. Instead of cow’s milk, coconut milk is used to make the creamy filling. You can also buy dairy free coconut whipped cream as a topping. Instead, this recipe utilizes coconut sugar and maple syrup as sweeteners.
No Flour: Whether you have allergies, or are avoiding wheat or flour for health reasons, you’re be happy to know that instead of a regular pie crust, this recipe uses a gluten-free crust. Septically, the homemade almond flour pie crust is the star of the show.
Benefits of Eating This Gluten-Free, Dairy-Free Sweet Potato Pie
Easy to Make: This pie is pretty easy to make and a fun recipe to get kids involved. The most challenging part involves making and placing the pie dough. .
Made with Simple Ingredients: There are no hard to pronounce ingredients here. Just simple ingredients that you can find at your local store.
Contains No Fillers or Stabilizers: Ingredients like xanthan gum and guar gum are often added to dairy free and other processed foods to add a thick consistency but they also have been known to be a cause of gastric distress.
Tools You Need
parchment paper: for preparation of the pie dough
pie dish: 9-inch glass pan
silicone baking mat: ideal if you want to avoid guessing games when rolling out the crust
baking sheet: used to place pie pan on and bake the pie
rolling pin: to roll out the pie crust into a thin pliable circle
How to Make This Gluten-Free Dairy-Free Sweet Potato Pie
Ingredients in this Delicious Sweet Potato Pie
Sweet Potato Filling
Baked Sweet Potato: For best results I highly recommend that you use sweet potatoes that you bake yourself. They are full of vitamins and minerals.
Coconut Oil: Instead of butter, this recipe uses coconut oil.
Pure Maple Syrup: Sweet maple syrup adds the right amount of sweetness without any empty calories.
Coconut Sugar: Adds depth along with sweetness and color. Coconut sugar is an easy healthy holiday baking swap.
Ground Cinnamon: This fragrant spice has a plethora of health benefits.
Ground Nutmeg: Another spice added for delicious holiday flavor.
Vanilla Extract: Use real vanilla. extract for best results.
Coconut Milk: I like using traditional organic full fat coconut milk. You can also experiment with some coconut cream. .
Eggs: Use organic eggs at room temperature.
Almond Flour: This is the main ingredient in the gluten-free pie crust. Blanched fine almond flour is highly recommended.
Salt: Himalayan or Celtic sea salt
Egg: Used as a binder at room temperature
Maple Syrup: Adds a bit of sweetness to the crust
Coconut oil: Use melted
Instructions to Make Sweet Potato Pie With Almond Flour Crust
Here are the basic instructions to make this delicious recipe. More detailed instructions along with a printable recipe can be found further down below.
Step 1: Bake and cool sweet potato.
Step 2: To make the crust, combine all the ingredients using an electric mixture and refrigerate for 30 minutes
Step 3: After 30 minutes, place the dough on a cut out piece of parchment paper.
Step 4: Roll the dough into a ball and use a rolling pin to flatten into a 12 inch circle.
Step 5: Carefully place the pie dough into the pie pan.
Step 6: Gently press the dough into the pie pan, being careful to fill in any cracks that may occur.
To make the filling
Step 7: Preheat oven to 350 degrees F.
Step 8: Use a sharp knife to cut the sweet potatoes in half, lengthwise.
Step 9: Scoop out the inside of the sweet potato and mash.
Step 10: Put into a large bowl, add other ingredients and mix with an electric mixer.
Step 11: Pour the filling into the prepared pie crust.
Step 12: Bake for 50-60 minutes or until toothpick insert into the center comes out clean.
What Type of Sweet Potatoes Should I Use?
Use garnet or jewel sweet potatoes for this recipe. They tend to be sweeter. You’re going to need about one pound.
Are Sweet Potatoes Healthy?
Yes, sweet potatoes are incredibly healthy. In particular, sweet potatoes with orange or purple fleshed sweet potatoes are most nutritious. Orange sweet potatoes are most prominent in nutrients like beta carotene, whereas purple sweet potatoes are richer in anthocyanins. Both nutrients have a role in health and disease prevention.
If you’d like to learn more about what fruits and vegetables are packed with the most nutrition, pick up a copy of my book, Be FINE.
How To Store This Gluten Free Sweet Potato Pie
Cover the pie and refrigerate for up to 3 days.
Can I Make This Pie Ahead of Time?
To save some time in the kitchen, feel free to bake the pie up to one day ahead.
Why is My Sweet Potato Pie Soggy?
A soggy pie is a definite sign that you don’t have the right balance of solid versus liquid ingredients. Some sweet potatoes have more water than others. In my opinion, the larger sweet potatoes tend to have more liquid in them. Use smaller sweet potatoes for less moisture in the finished pie.
In addition, using canned sweet potato can lead to more moisture retention in the pie. If you decide to use canned sweet potatoes, drain them out by placing on a paper towel first.
Tips and Tricks
Avoiding a Soggy Pie: To save time you can choose to use canned sweet potato puree. If you do use this, place the puree on some paper towel first to drain the excess water.
Get a More Flavorful Pie: Pumpkin spice may be used if you already have some on hand. However, I do prefer the control of adding each spice individually.
The Perfect Crust: One of the biggest headaches in baking a homemade sweet potato pie is making the crust. The key is to roll out the dough carefully and steadily using a rolling pin. A marked non-slip silicone mat can also help in helping to achieve the right diameter of the pie.
For example, while this recipe is for a 9-inch pie, the dough should be rolled out to 12 inches from the center. A silicone baking mat like this one has markings that make it easy to know how far to roll the dough out. In addition, while it may seem tempting, don’t slip on chilling the dough for at least 30 minutes before attempting to roll it out. It makes it easier to work with.
Substitutions and Variations
- Try testing different type of sweet potatoes. It’s been said that there are over 400 types of sweet potatoes. A purple sweet potato pie can be quite beautiful.
- Instead of sweet potatoes, pureed pumpkin can be swapped to make a delicious pumpkin pie.
- Make it a crustless sweet potato pie by omitting the crust and cooking the filling in mini ramekins.
Top if Off
To keep things dairy free, top this off with some coconut whipped cream. You can buy it already made or make some yourself. Chopped honey spiced nuts on top also make a delicious idea and give this pie a tasty crunch.
- 2 cups blanched almond flour
- 1 egg (room temperature)
- pinch salt
- 1 tbsp maple syrup
- 2 tbsp coconut oil (melted)
- 1 pound sweet potatoes (washed)
- 1/4 cup coconut oil (melted)
- 1/4 cup coconut sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/3 cup coconut milk
- 2 eggs
- coconut whipped cream
- Preheat the oven to 350 degrees F and bake the sweet potato for 60 minutes or until they are fork tender.
- Let cool.
- Use an electric mixer to combine all the ingredients in a bowl and let sit in the refrigerator for 30 minutes.
- Once cool, place the cooled dough on a piece of parchment paper and form it into a ball.
- Place a second piece of parchment paper on top and roll the dough into a 12-inch ball.
- Remove the top piece of parchment paper and gently flip the top side into the glass pie pan.
- Now, remove the second piece of parchment paper that is now facing up.
- Gently press the dough in the pie dish. If there any cracks, be sure to piece them together.
- Use a sharp knife to cut off the excess dough.
- For the filling, cut the cooled sweet potato in half lengthwise.
- Scoop out the insides and place in an electric mixer.
- Add the remaining pie filling ingredients and combine.
- Pour into the pie crust.
- Bake for 50-60 minutes or until a toothpick insert in the center comes out clean.
- Slice evenly and serve with coconut whipped cream as desired.
●If you’re using canned pureed sweet potato, 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.
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Amount Per Serving Calories 345Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 12gCholesterol 56mgSodium 77mgCarbohydrates 25gFiber 5gSugar 13gProtein 8g
Nutrition information isn't always accurate.