Crustless Sweet Potato Pie (Gluten Free, Dairy Free)

What’s a girl to do when she has sweet potatoes that she bought for a savory dish that she never got around to making and now the sweet potatoes are “expiring”? Well, make sweet potato pie, of course! There’s no need to “re-invent the wheel” for this pie either. I simply used my recipe for “Best Ever Gluten-Free, Dairy-Free Pumpkin Pie” (that was actually the version of my original Crustless Pumpkin Pie that reader/blogger Raye Ann of In the Heart of the Home created). I substituted baked sweet potato for the pumpkin puree and increased the pumpkin pie spice. Oh my, we have a winner! Doesn’t even matter what the competition is.

Incidentally, one song lyric about sweet potato pie has always stuck in my head “Sweet potato pie, and I shut my mouth.” It’s from the country group Alabama’s Song of the South. I really know nothing else about the band Alabama or their music, but that lyric is right on. I haven’t made sweet potato pie since going gluten free. Well, I haven’t made it in decades actually. I used to make it all the time when we were first married because my father-in-law grew sweet potatoes and was always generous with them. But “sweet potato pie and I shut my mouth” are words I’m happy to reunite with! I think you’ll be saying the same— this pie is some seriously good stuff—although you probably will not utter these words with the same Southern accent as I. But whether you’re Southern or not, I think you’ll enjoy this pie!

Crustless Sweet Potato Pie (Gluten Free, Dairy Free)
(Click here for a printable version of this recipe.)

2 eggs
2 cups mashed cooked sweet potato (from about 3 large baked sweet potatoes)
¾ cup granulated sugar
2 – 3 tsp pumpkin pie spice (to taste, I used about 2 ½ tsp; see notes)
1 cup full-fat, canned coconut milk
¼ cup gluten-free flour, sifted (your choice—your favorite gluten-free all-purpose flour mix or a finely ground, single flour, like sorghum flour perhaps)
cinnamon, enough for sprinkling if desired

Preheat oven to 425 degrees F. Grease pie plate and set aside.

In large bowl, beat eggs slightly and then mix in remaining ingredients (all using a hand mixer).

Pour/spoon filling into pie plate.

Sprinkle with cinnamon, if desired. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Shirley’s Notes: Individual spices may be substituted for the pumpkin pie spice. I’d suggest about 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ½ tsp ground allspice, and about 1/8 tsp ground cloves (or similar proportions for using less or more flavoring). Substituting coconut sugar for the granulated sugar will most likely work fine.

This post is linked to Gluten-Free Wednesdays and again here for the sweet potato theme.

Not just gf, but gfe!

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69 Responses to “Crustless Sweet Potato Pie (Gluten Free, Dairy Free)”

  1. Kay Guest on December 28th, 2011 6:32 pm

    Hey Shirley!
    You know how much you love pumpkin? That is how much I love sweet potatoes! I will make this and then I will SHUT MY MOUTH! (But not until I have eaten half the pie!) :-)
    Happy New Year!

    • Shirley on December 31st, 2011 11:57 am

      Hey Kay–LOL That’s about right on half a pie! This sweet potato pie is incredibly good. Enoy, my dear, enjoy ;-)

      Happy New Year to you, too! Thanks for cheering gfe on another year! Hugs,

      • Kay Guest on December 31st, 2011 3:47 pm

        Hugs to you, dear Shirley!
        Hope to see you and some of your gluten free buddies on Food Network!
        You made ME into a good cook, didn’t you? :-)
        Love, Kay

        • Shirley on January 5th, 2012 10:20 pm

          You’re a mess, Kay! ;-)

          Big hugs to you, dear,

  2. Hallie @ Daily Bites on December 28th, 2011 7:28 pm

    You know what a fan I am of your crustless pumpkin pie. This one sounds equally delish!! Hope you’re having a great close to the holiday season. :)

    • Shirley on December 31st, 2011 11:59 am

      Thanks so much, Hallie! I think you’d love making a variation of this one, too. ;-) It’s been a lovely holiday season, and I’ve got a few more days off with Mr. GFE and Son’s BD is coming up. All good! Hope your year is coming to a lovely close, too. It’s certainly been an exciting one for you! :-)


  3. Pam on December 28th, 2011 9:06 pm

    Alright Shirley, you went and did it again…now I have to add this one to my list to make…he he! Looks yummy! xo

    • Shirley on December 31st, 2011 12:00 pm

      Haha, Pam, and thank you! I think you’ll love this one, too. I look forward to your modifications. You won’t need as many changes with this one. :-)


  4. Ricki on December 28th, 2011 11:59 pm

    I love, love sweet potato pie! This looks great (and the best part is the filling–who wants crust, anyway?). And I’m quite sure I won’t say the words with the same accent as you–since mine is CaNAY-jan, eh? ;-)

    • Shirley on December 31st, 2011 12:07 pm

      Ricki–That’s right! You are a sweet potato gal. :-) I’m still remembering that wonderful Sweet Almond Sauce recipe of yours that I put on my baked sweet potato—yum! I actually think having a crust with this pie would take away from its goodness. Focus on the sweet potato love, baby!

      You do have a wee bit of a CaNAY-jan accent (hehe), but who cares how we say it? We’re all doing the “I shut my mouth” part though, right? ;-)


  5. Jane on December 29th, 2011 2:20 pm

    This pie looks wonderful and I can’t wait to make it. By the way, I do say “shut my mouth” with a Southern accent and y’all know that “mouth” has two syllables, right? Thanks for the recipe!

    • Shirley on December 31st, 2011 12:11 pm

      Hi Jane–First, it looks like you are new here–welcome to gfe! :-) I laughed out loud when I read your comment! Too funny–thank you for one of my daily doses of humor! I’m not sure I say “mouth” with two syllables, or even if Alabama sang it that way … hmmm, mining my memory bank here. But I wholeheartedly say it with a Southern accent and I shut my mouth more often than I’d like to recall. Good stuff. Enjoy, dear!


  6. Linda on December 29th, 2011 3:22 pm

    I don’t think I’ve ever had sweet potato pie! I know, it sounds like a crime, but I really don’t think I have. It looks delicious and I’m sure I would enjoy it.

    Thanks for sharing it at Gluten-Free Wednesdays and for your regular participation there!

    • Shirley on December 31st, 2011 12:13 pm

      Linda–Haha on it sounding like a crime! No, not really, but it is a pleasure that shouldn’t be missed. :-) Hope you’ll give it a try with your family and report back! You know I love Gluten-Free Wednesdays! ;-)


  7. InTolerant Chef on December 29th, 2011 4:22 pm

    This certainly looks lovely, but it still seems funny to me to use sweet potato as a ‘dessert’ vegetable. We always bake ours in chunks nestled alongside a roast with pumpkin and gravy. I’ll happily try this as a pie though, yumm…

    • Shirley on December 31st, 2011 12:15 pm

      InTolerant Chef–I think you’ll easily make the transition to enoying sweet potatoes for dessert. I’m sure your family won’t mind either. ;-)

      So you put both pumpkin and sweet potatoes in with a roast? Boy, does that sound tasty!


  8. Johanna B on December 29th, 2011 4:28 pm

    I dearly love your crustless pies. I made 2 of the pumpkin for Christmas day again this year. They were quickly gone.

    • Shirley on December 31st, 2011 12:18 pm

      Hi Johanna–You are a dear to take the time to leave this sweet comment—thank you! :-) I love that you have to make not one, but two crustless pumpkin pies, for your Christmas celebration. ;-) I think it’s time for you to introduce them to sweet potato pie. Maybe even make one of each and do a taste comparison? I suspect you’ll have both of these pies rapidly disappear, too!

      Thanks again, Johanna! Happy New Year!

  9. Janis on December 29th, 2011 4:36 pm

    I don’t like writing comments about a recipe until I’ve made it, but this really looks good and is so easy. Thanks for sharing it!!

    • Shirley on December 31st, 2011 12:19 pm

      Hi Janis–Thanks for stepping outside your norm! I can’t ever get enough of reader comments. ;-) Now you can leave another comment with your review after you’ve made it! Hope you love it!

      Happy New Year!

  10. Jeanette on December 30th, 2011 11:13 am

    Love how you adapted your crustless pumpkin pie to use up some sweet potatoes. Another winner! Happy New Year Shirley!

    • Shirley on December 31st, 2011 12:21 pm

      Thanks so much, Jeanette. I love showing readers that it doesn’t have to be difficult to create new recipes. The crustless pie concept has so many applications … none of them difficult. ;-)

      Thanks so much for the New Year Wishes, Jeanette! Wishing the same to you, dear!

  11. Katrina (GF Gidget) on January 4th, 2012 9:59 pm

    This looks A-mazing!!!!!

    • Shirley on January 5th, 2012 10:22 pm

      Thanks so much, Katrina! Hope you enjoy this pie if you give it a try. :-)


  12. Jazza on January 9th, 2012 3:37 am

    Just found this website.

    I have a grand niece who is coeliac,and my adult daughter is, along with being a strict vegan

    I do quite a bit of cooking for the family, so many old recipes I’ve adapted to be gluten free,and also low salt as I am Menieres Disease sufferer and have to eat very low salt.

    I use the slow cooker a lot and make some delish soups in it,too

    As it is holiday time now in Vic, I will try this pie out for my GN when I come back from a week away.

    It sounds great,and so different from anything I’ve seen her mum make!!

    • Shirley on January 9th, 2012 12:43 pm

      Hi Jazza–Welcome! I’m so glad that you are having success making recipes gluten free and low salt. I know your relatives certainly appreciate your efforts in feeding them well and safely. Hope you all love this pie; we do! :-)

      FYI–There has been some association of the symptoms of Meniere’s disease with gluten issues, with some folks seeing improvement or resolution of symptoms with a gluten-free diet.

      Thanks for taking the time to comment, Jazza. Hope you enjoy the rest of your vacation! Victoria is on my “to vist” list! ;-)

  13. April on January 23rd, 2012 12:58 am

    So happy to come across this recipe! I hope to make this for a church event. I need GF and am new to dairy free (blasted sensitivities!), and at least two others who will be at the event are GF. Thank you!

    • Shirley on January 23rd, 2012 7:15 pm

      Hi April–Welcome to gfe! First, I wanted to say that I just checked out your blog briefly. Big kudos to you for sharing your story and also being part of the gluten-free ministry. ;-) Every gluten-free blogger makes a difference! Those PB granola clusters looked yummy, and your homemade Christmas fruitcake was beautiful. :-)

      Dairy free can be a bit more challenging to many of us, but it is doable and can become as second nature as living gluten free. I hope you’ll like this pie. What a gift it will be to the others who are gluten free! There’s no deprivation with either the lack of gluten or dairy on this one. Please let me know what you all think!


      • April on January 26th, 2012 2:56 pm

        Thanks for stopping by my blog too! I’m new to blogging, and not as regular as I’d like to be, but I’m happy to share and help where I can. I just wanted to come back and say this pie was SO good! I made two because I wanted to use the whole can of coconut milk, and I wanted to cut into one and try it before taking it over to my church dinner. I’m glad I made that extra pie because we’ve eaten the whole thing! Even my four year old who doesn’t like pie wolfed down three pieces (I cut eat slice in half, so he had 1.5 actual pie-size slices). Thanks for sharing this!

        • Shirley on January 27th, 2012 10:18 pm

          Hi April–Wow, what awesome news on how much everyone loved the pies! Yes, any time you are sharing one of my crustless pies with a crowd, it makes sense to go ahead and make two. ;-) So funny that your 4-year old doesn’t like pies, but had two pieces “his size.” Thank you so much for sharing!

          Don’t stress too much on the blogging schedule … other stuff in life always does and should come first. :-)


  14. Amanda Lue on May 8th, 2012 8:09 pm

    First off, let me say that I have never had sweet potato pie before. After being forced to get off all gluten among other things for health reasons, I never though in a million years that I would be eating sweet potato pie in my new life. But! I saw this recipe and I decided to try it. I have to say that this crustless sweet potato pie is extremely DELICIOUS!!!. Now I know I’ve never had it before so I wouldn’t know what I’m missing as far as a “real” gluten sweet potato pie, but I honestly think that it DOESN’T get any more delicious, HEALTHIER, and EASIER than this. Thank you for all your easy, healthy, and delicious recipes that you make available to us in the gluten free world.

    P.S Next I’m gonna make your crustless apple pie! :)

    Amanda Lue

    • Shirley on May 8th, 2012 8:29 pm

      Hi Amanda Lue!–Here’s an official welcome to gfe! :-) Your review has totally made my day. I’m feeling a bit *peakish*, so maybe I should make some sweet potato pie, too. ;-) It is one of our faves for sure and I know that you’re absolutely right in your thinking … a gluten-full sweet potato would not taste a bit better. Many thanks for all the lovely feedback! I’ll keep my fingers crossed that you love my apple pie as much. (FYI: I’ve made the apple pie with almond flour instead of gf ap flour and coconut sugar instead of granulated sugar and it’s just as scrumptious.) I look forward to hearing your next report!


  15. Amanda Lue on May 8th, 2012 8:43 pm

    Wow! thank you for the welcome :) and thank you for telling me about the almond flour substitution for your apple pie recipe. I actually have some almond flour on hand and you just gave me an idea…..will report back to you when I get to working on my idea ;)

    • Shirley on May 8th, 2012 9:55 pm

      Amanda Lue–You’re welcome, of course! Just a note on the almond flour, I don’t recommend Bob’s Red Mill. I consider that almond meal, not flour. This has to be finely ground almond flour. I use Honeyville Blanched Almond Flour and have also used the almond flour from Grinding one’s own can work, too … when done well. Hope your idea works out! :-)


  16. Beverly on May 15th, 2012 7:44 pm

    Hi Shirley! What’s a vegan to do? Have you ever made this without the eggs? Love, Beverly

    • Shirley on May 16th, 2012 12:38 am

      Hey Beverly–One of my gfe readers has made my crustless pumpkin pie using flax “eggs.” She said it was divine, so flax eggs should work in this recipe as well. Have you used them before? There are a few slightly different ways to make them. Here’s one:

      Good luck! xo,

      • Beverly on May 16th, 2012 4:27 pm


  17. Laurel on July 5th, 2012 3:05 pm

    Copied the sweet potato pie recipe. Last year I had a bumper crop of sweets and didn’t know what to do with them. IF i have a good crop this year, I will make this recipe a lot. If I don’t like coconut milk, can I sub almond milk instead?

    • Shirley on July 8th, 2012 11:15 pm

      Hi Laurel–Almond milk *should* work. I’ve never tried it myself in any of my crustless pie recipes so I can’t say for sure. I believe that it’s thinner than full-fat coconut milk, so you might have to bake your pie a bit longer. At worst case, you’d have more of a tasty pudding than pie. Please report back and let us know how it goes. Fingers crossed!


  18. Hayati on August 15th, 2012 8:24 pm

    Hi Shirley, managed to bake the pie last week using palm sugar. Great stuff. Thank you. If you double the amount of flour it tastes similar to one of our traditional Malay cakes or ‘kuih’. Not surprising since coconut milk, palm sugar and sweet potato are commonly used to make our traditional desserts….It is really easy to go GF in this region if you stick to our totally traditional diet…:)Can’t wait to try out your other easy recipes…

    • Shirley on August 16th, 2012 4:16 pm

      Hi Hayati–Thanks so much for reporting back. How interesting on being able to somewhat re-create one of your traditional cakes by doubling the flour! It’s easy to go gf in many regions if one sticks to the traditional diets. Many are naturally gluten free. It’s often the Standard American Diet—that is spreading further and wider it seems—that messes things up. :-( So happy you are enjoying my recipes, dear. I can’t wait to hear what you try next! ;-)


  19. Linda on October 23rd, 2012 8:39 pm

    Thanks for linking up this terrific sweet potato recipe. I haven’t tried it, but I’m sure from the ingredients that it’s delicious.

    • Shirley on October 23rd, 2012 10:56 pm

      Hi Linda–Thanks! I think you’d love this recipe. :-) I think I have one more sweet potato recipe to link up. ;-)


  20. Heather on November 19th, 2012 11:21 pm

    I made this tonight, Shirley, and we (husband & I) really enjoyed it! It was my first vegan pie (I used chia seeds) as well as my first sweet potato pie! I didn’t grow up eating this, so to receive 2 thumbs up from my southern husband is great!

    Happy (early) Thanksgiving!

    • Shirley on November 20th, 2012 12:18 am

      Hi Heather–Woohoo! You made all kinds of points with that one—huge kudos to you! :-)

      Thanks so much for the Thanksgiving wishes, dear. Right back at you!

      • Heather on November 20th, 2012 11:59 am

        Sooo, the last time I made one of your pies was last Christmas. I made the crustless pumpkin & commented that it was so delicious I ate the whole thing in less than a day & the poor husband only got one slice…

        Yeaaah, well that pie I made last night? We each had a slice after dinner & I finished it off for breakfast! :D

        • Shirley on November 20th, 2012 12:03 pm

          Heather–I’m chuckling here … and I completely understand! Sweet potatoes are health food though, right? ;-) Now we both understand why one can’t make these pies TOO often. LOL

          Thanks for sharing, dear! :-)

  21. Patty on November 20th, 2012 10:58 pm

    Will this recipe work with rice flour? I have Bob Mills gluten free flour mix as well, but need advice on which might come out tasting better?

    • Shirley on November 20th, 2012 11:08 pm

      Hi Patty–First, it looks like you might be new here … welcome! :-) If your rice flour is finely ground, I’d recommend that over BRM, although BRM has worked per others’ feedback. As I noted in my recipe, I use a mix of finely ground rice flour and cornstarch for my crustless pies. The taste of rice flour will be undiscernible, but BRM might not be. Hope that helps!


      • Patty on November 20th, 2012 11:13 pm

        Ah Thank you! Good to know. I have stone ground rice flour and will use that instead of BRM. Thanks, Shirley

        • Shirley on November 20th, 2012 11:18 pm

          You’re welcome, Patty! Fingers crossed that it will work well. Let us know. :-)


  22. Patty on November 26th, 2012 2:47 pm

    Recipe was delicious! The pie was a hit for thanksgiving. Thank you!

    • Shirley on November 27th, 2012 11:44 pm

      Yay, Patty!! Thanks so much for reporting back to all of us. Great news … and you are welcome, of course! :-)


  23. Roxanne on February 8th, 2013 6:18 pm

    My daughter can’t have eggs, do you have any suggestions?

    • Shirley on February 8th, 2013 6:59 pm

      Hi Roxanne–Welcome to gfe! :-) I have a number of crustless pies on gfe and folks have made them using commercial egg replacement, flax eggs, and chia eggs successfully. My friend Lexie did a post on making flax and chia eggs here. She calls them gel eggs as both flax and chia when combined with water make a gel that is a pretty good substitute for an egg. Hope one of those options works for you! Please let us know.


  24. Penguin Lady on May 31st, 2013 3:41 pm

    Hi! I just happened upon your website when trying to find a recipe for the cream cheese crust pizza that someone posted to FaceBook. Boy, am I glad I did! Loving this recipe for crustless sweet-potato pie (my nephew-in-law is from SC, and I won his heart by making the original while he was stationed in my home state of Wyoming). However, several members of my family are allergic to coconut, so we avoid all iterations of that particular ingredient. What would you suggest as a good sub for the coconut milk?

    • Shirley on May 31st, 2013 4:08 pm

      Penguin Lady–Hi and welcome! :-) So happy that my Flourless Pizza brought you here. ;-) I’m assuming that you all can consume dairy since you didn’t mention that you could not. If that’s the case, the easiest thing to do would be to use my original Crustless Pumpkin Pie recipe that uses evaporated milk, just subbing in sweet potato for the pumpkin. Take a look and let me know if you have any questions.


  25. Rachel Horowitz on September 12th, 2013 9:05 pm

    How many pies does this make?

    • Shirley on September 12th, 2013 9:19 pm

      Hi Rachel–Welcome to gfe! This recipe makes one pie as shown. Hope you enjoy it! :-)


  26. Rachel Horowitz on September 12th, 2013 9:35 pm

    When I made it the pie came out very mushy.. which is not the right consistency- do you know why that could be?

    • Shirley on September 12th, 2013 9:39 pm

      Rachel–I have never heard of that happening. So sorry. :-( Did you use the ingredients and amounts exactly as in the recipe? Which flour(s) did you use?


  27. just a mouse on October 28th, 2013 10:36 pm

    Have ever made this in ramikins for individual servings? What oven temp you think?

    • Shirley on October 29th, 2013 3:23 pm

      just a mouse–You could probably use 350 degrees for the whole time, but I doubt that you’ll save much time. You can check them at 30 minutes, but they might take even longer to cook. Or you could do 5 minutes at 425 and then reduce to 350 for the rest of the time. Really not sure as I’ve never made this or my crustless pumpkin pie in ramekins, but please let us know what you figure out! :-)


  28. Michelle W on November 7th, 2013 6:41 pm

    Thanks so much for this! I LOVE your crustless pumpkin pies and made them last year for the Holidays. (Btw, for those who are vegan or egg-free, I’ve subbed egg replacer for the eggs and it still turned out delicious!). Anyways: I will definitely be making this one along with the pumkin pies, this year. Thanks again!

    • Shirley on November 18th, 2013 10:49 pm

      Hey Michelle–Yikes! I missed this comment when I was on vacation. Thank you so very much for the feedback! I loved it and I’m sure others will appreciate the info, too. :-) Have a wonderful Thanksgiving!


  29. Margie on November 18th, 2013 10:16 pm

    I just found your site. I can’t wait to bake the Pumpkin and Sweet Potato Crustless Pie. Can you sure apple sauce for the eggs

    • Shirley on November 18th, 2013 11:00 pm

      Hi Margie–Welcome! :-) I don’t know anyone who has subbed applesauce for the eggs in these particular recipes. Do you use coconut flour by any chance? If applesauce were to work, I think using sifted coconut flour (maybe even 1/3 cup vs 1/4 cup) would be a better bet than using any other flour, like gf ap flour. That’s because coconut flour is so absorbent and can have a gelling effect. Please let us know what you try and how it works out! Good luck!


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