Gluten free sweet potato pie is an easy to make treat. It can be made in a gluten free pie shell or without the crust as a creamy pudding. Let me show you how to make this scrumptious sweet potato dish both ways.
Sweet potato pie is a traditional side dish in the Southern United States and has become a favorite at our Thanksgiving feast.
I’ll never forget the first time I had sweet potato pie.
John and I had made some new friends and they invited us over for dinner. The husband was originally from the South and they treated us to some of their favorite traditional Southern cuisine.
When they had invited us, I had mentioned that John is gluten free. To our delight, they even made the sweet potato pie in a gluten free pie shell.
Now that’s southern hospitality for you!
It was such fun tasting all the new foods and listening to their stories. This was the beginning of a wonderful friendship.
And here’s the best part.
They were more than happy to jot down the recipe for that scrumptious sweet potato pie for me so that I could make it at home.
Here’s the easy method.
How To Make Gluten Free Sweet Potato Pie
*Free printable recipe card is available at the end of the post.
Remove pie crust from the freezer and thaw for 15 minutes. (I like Kinnikinnick pie crust) Prick the thawed shell on the bottom and sides with a fork.
Meanwhile, cut your potatoes into 2-inch chunks and steam them over boiling water for about 20 minutes.
Then blend the sweet potatoes, milk and cream in your Vitamix. (If you don’t have a Vitamix, you can pureé the mixture in your food processor.)
Now whisk the eggs and sugar together in a large mixing bowl. Then add 1 1/2 cups of the sweet potato mixture, butter, lemon juice, vanilla, cinnamon, nutmeg and salt. Finally, stir and pour into the pie shell.
Pop your pie into your 400℉ oven for 20 minutes and then reduce the oven temperature to 325℉ and continue baking for another 20 minutes.
Now let your pie cool on a rack.
We haven’t quite decided whether it’s a side dish or a dessert when topped with whipped cream. There’s nothing quite like it.
Can You Make Sweet Potato Pie Without Crust?
Yes you can. It turns out more like a creamy custard pudding,
When I have a crowd to feed, I double the recipe and pour my sweet potato mixture into a 2 quart baking dish like the picture above. You could follow the original recipe amounts and pour it into a smaller baking dish.
Either way to keep the pudding from getting rubbery, place the baking dish in a pan of hot water in the oven. (I use my roasting pan.) This water bath adds moisture to the oven insuring a wonderful creamy pudding.
Carefully pour in enough hot water so that the water is halfway up sides of the baking pan.
Then bake for about 45 minutes or until a knife inserted in the center comes out clean.
Cut yourself a slice and top with whip cream. With the first bite, you’ll fall in love with its sweet, creamy goodness.
Pro Tips And Recipe Notes
- Our friends recipe calls for a 1/2 cup of sugar. You can use a packet of Stevia if you prefer a sugar free dish. Or omit the sweetener for a more savory pie.
- If you decide to go without the crust, be sure to place your baking dish in a water bath, simply a pan of hot water in the oven.
- Serve warm as a side dish or as a dessert.
I think you’re going to love this special sweet potato treat. And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!
More Side Dishes You’ll Love
6 Favorite Gluten Free Thanksgiving Recipes
12 Nutritious Soups and Side Dishes To Grace Your Holiday Table
Sunchokes Are the Healthy Vegetable You’re Probably Not Eating
Gluten Free Southern Spoon Bread
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Gluten Free Sweet Potato Pie
Ingredients
- 1 frozen gluten free pie crust
- 1 1/2 pounds of sweet potatoes peeled
- 4 eggs
- 1/2 cup sugar optional
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 tablespoons butter melted
- 3 teaspoons lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400℉
- Remove pie crust from the freezer and thaw for 15 minutes. Prick thawed shell on the bottom and sides with a fork.
- Meanwhile, cut potatoes into 2 inch chunks and steam over boiling water, about 20 minutes.
- Place sweet potatoes, milk and cream into your Vitamix container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 1 minute so that potatoes are nicely pureed. (If you do not have a Vitamix, you may pureé in your food processor.)
- Whisk the eggs and sugar together in a large mixing bowl. Add 1 1/2 cups of sweet potato mixture, butter, lemon juice, vanilla, cinnamon, nutmeg and salt. Stir and pour into the pie shell.
- Bake for 20 minutes.
- Reduce oven temperature to 325℉ and continue baking for another 20 minutes.
- Let pie cool on a rack and serve with whipped cream.
Notes
- This recipe calls for a 1/2 cup of sugar. You can use a packet of Stevia if you prefer a sugar free dish. Or omit the sweetener for a more savory pie.
- If you would like to make this dish without the crust, be sure to place your baking dish in a water bath, simply a pan of hot water in the oven. It turns out more like a creamy custard pudding, Please refer to the post above for details and pictures.
- Serve warm as a side dish or as a dessert.
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Betsy says
That looks tasty! The crust looks good too, not like a gluten free crust I recently tried and was not a fan of. 🙁
Barbara says
I know what you mean about bad tasting crust. I shied away from making pies until I found these lovely pie shells from Kinnikinnick.
Coach Donna L. Ward says
Yummy – I love sweet potatoes – and sweet potato pie is even better than pumpkin pie to me! Thank you so much for the great recipe and directions! What fun 🙂
Barbara says
Happy to meet another who loves sweet potatoes. You could tell I was having fun making this, huh?