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 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.
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