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Silky Sweet Potato Pie (Gluten-Free)

Silky sweet potato pie with a gluten-free crust. This luscious pie recipe is dairy-free, refined sugar-free, paleo, and healthy!

Silky Sweet Potato Pie - dairy-free, refined sugar-free, grain-free, paleo, healthy

Sooooong, song of the south. . . sweet potato pie and I shut my mouth!

I told the boys I live with that every pie needs a theme song. We listened to the song by Alabama while enjoying this entire pie. Twice.

 

Naturally Sweetened Sweet Potato Pie with Gluten Free Crust #paleo

I have to admit, I was very proud of the fact that the boys in my house ate a full sweet potato pie in one sitting.  I’m choosing to see this as a reflection on the quality of the pie versus the wolverine-like appetite of the men.

I will say, this isn’t typical behavior for them.  They work hard, work out hard, eat meat like they will never eat again and are the healthiest boys I know. Ergo, when something sweet and deeeelicious is hanging at my house, it doesn’t necessarily get snapped up right away (least not by them…maybe just by me) the way a savory meat and veggie dish does.

In fact, the boys in my house have extremely cautious and steadfast judgment when it comes to food. Jerks.

Silky Sweet Potato Pie - dairy-free, refined sugar-free, grain-free, paleo, healthy

Yet upon finding out that this pie was gluten-free and sugar-free (it’s sweetened with honey), the boys consumed the whole thing before I could take pictures (I encouraged them to, mind you…I’m such a sweet potato pie temptress) all while giggling and bantering over the can of whipped cream.

The next day, I made a second sweet potato pie because not only is this the best pie on the planet (I’m serious), but I did need some photographs for the ol’ blog site.

True story: I’ve always found sweet potato pie to be far superior to pumpkin pie. Yams and sweet potatoes are naturally sweet, have a thick and creamy texture and more flavor than pumpkin, IMHO

Couple this with a pie crust that is wheat-less, gluten-free (and grain-free), full of fiber and protein and you’ll be singing the Song of the South alllll day long!

 

Silky Sweet Potato Pie - dairy-free, refined sugar-free, grain-free, paleo, healthy

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Silky Smooth Sweet Potato Pie (Gluten-Free)

Course: Dessert
Cuisine: American
Keyword: gluten free, grain free, naturally sweetened, paleo, sweet potato pie
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 1 9-inch pie
Author: Julia

Silky gluten-free sweet potato pie - dairy-free and naturally sweetened

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Ingredients

For the Grain-Free Pie Crust

For the Sweet Potato Pie Filling

Instructions

To Make the Pie Crust:

  1. Add almond flour, coconut flour, tapioca starch and salt to a food processor or KitchenAid (with whisk attachment).
  2. Pulse/mix flour until combined and any chunks are smoothed out.
  3. Begin adding oil and water one tablespoon at a time, continuing to pulse/mix between tablespoons. First, beads the size of peas should form and as you add, dough should begin coming together
  4. Once you have added all the oil and water, add the lightly beaten egg. Dough should come together in one big hunk.
  5. Take the dough in your hands and smoosh it into a ball, then form a disk.
  6. Wrap tightly in plastic wrap and freeze for 1 hour, then transfer to the refrigerator. 

To Make The Pie:

  1. Poke holes in the sweet potatoes using a fork and roast for 40 to 50 minutes 400 degrees in the oven.
  2. Allow sweet potatoes to cool enough to handle. The skin should peel away from the flesh easily. Remove skin and discard.
  3. Heat the oven to 400 degrees.
  4. Place flesh in a blender along with the rest of the filling ingredients. Blend until completely smooth (you can also perform this step by hand by mashing the sweet potato flesh with a fork and mixing everything together in a mixing bowl).
  5. Remove pie crust from refrigerator. Roll out half of the pie crust or smoosh it with your fingers into a pie dish (use the other half for another sweet potato pie).

  6. Pour sweet potato mixture into the pie crust and smooth with a spatula.
  7. Bake in the oven for 10 minutes at 400 degrees then lower the temperature to 325 and bake an additional 30 minutes, until pie does not jiggle when shaken.
  8. Allow pie to cool at least one hour before serving. You can chill the pie in the refrigerator and serve it cold.

Recipe Notes

Makes one 9" pie crust, or 2 small pie crusts. I used half of the pie crust dough and made the pie thinner. To make a full 9" pie, increase the filling recipe by 50%, but use only up to 1/2 cup honey or to taste. Any more than a 1/2 cup may be too sweet.

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Brittany

Tuesday 24th of November 2020

Help! I can’t find tapioca flour. What can I use instead?

Julia

Friday 27th of November 2020

Hi Brittany!

You can swap tapioca flour 1:1 for rice flour, potato flour, almond flour, arrowroot starch, or even cornstarch. Let me know if you have any other questions!

Andrea A.

Tuesday 29th of October 2019

I've made this pie twice now and it is a SMASH HIT with everyone who tries it. Simply amazing recipe - delish and guilt free. Thank you!!!

Julia

Wednesday 30th of October 2019

I'm so happy you like it, Andrea!! Thanks so much for the sweet note! :D xo

Andreja

Wednesday 30th of January 2019

Hi Julia, this looks delicious! Can you tell me what can I use in place of coconut flour please? More almond flour?

Julia

Wednesday 30th of January 2019

Hi Andreja! Yes, you can use almond flour, or whole nuts. Try using the crust from this recipe - https://www.theroastedroot.net/vegan-bourbon-orange-sweet-potato-pie/ Hope you enjoy! xo

Donny

Sunday 24th of December 2017

Your instructions state to freeze for at least 2 hours and later on says to remove from fridge......???

Julia

Tuesday 26th of December 2017

Thanks for catching that, Donny! I updated the recipe.

SusieQ

Sunday 20th of November 2016

This pie was delicious and so easy to make. The crust turned out perfectly. Your directions were spot-on. I used agave instead of honey and it wasn't super sweet. I made this for a potluck and it was a huge hit. Thank you for this recipe.

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