Gluten Free Sweet Potato Pie (Dairy Free too)

This Gluten Free Sweet Potato Pie has a tender almond flour crust and a warmly spiced sweet potato filling, completely dairy free and paleo-friendly too.

This Sweet Potato Pie is a wonderful alternative to traditional pumpkin pie for the holidays. A simple almond flour crust comes together with an electric mixer, no crazy baking skills required, and the filling is naturally sweetened with maple syrup and coconut sugar.

It's rich, warmly spiced, and completely gluten free, dairy free, and even paleo friendly.

Ingredient Notes with Brand Recs

• Almond flour- Forms the base of the crust, giving it a tender, slightly nutty flavor. Use finely ground blanched almond flour for the best texture.
• Coconut oil- coconut oil is used in both the crust and filling for richness, in place of the traditional butter.
• Maple syrup and coconut sugar- Naturally sweetens the pie without having to use refined sugar.
• Sweet potatoes- The star of the filling. Roasting the sweet potatoes first brings out their natural sweetness.
• Coconut milk- Adds creaminess to the filling in place of dairy milk or cream. Use canned, full-fat coconut milk for the richest texture. We like to use coconut milk.
• Dairy-free whipped cream- An optional topping that finishes the pie perfectly. Look for a coconut-based whipped topping like CocoWhip.

How to Make Sweet Potato Pie

Preheat the oven to 350°F and line a baking sheet with parchment paper. Bake the sweet potatoes for about 60 minutes, until fork-tender, then let them cool completely.

To make the crust, combine the almond flour, salt, egg, maple syrup, and melted coconut oil in a bowl with an electric mixer. Refrigerate the dough for 30 minutes.

Place the chilled dough between two sheets of parchment paper and roll into a 12-inch round.

Peel off the top sheet of parchment and transfer the dough into a 9-inch glass pie dish. Remove the remaining parchment, gently press the dough into the dish, and trim the edges.

Scoop the flesh from the cooled sweet potatoes into a large bowl and mash well.

Add the remaining filling ingredients and mix with an electric mixer until smooth and combined. Spread the filling into the prepared crust.

Bake at 350°F for 50-60 minutes, until the center is firm. Let the pie cool completely before slicing.

Slice and serve with dairy-free whipped cream, if desired.

Tips and Tricks

• Let the sweet potatoes cool completely before mashing; this keeps the crust from becoming soggy.
• Chilling the crust dough makes it much easier to roll out and handle.
• If using canned pureed sweet potato instead of baking your own, drain it on paper towels first to remove excess moisture.
• Let the baked pie cool completely before slicing for the cleanest cuts.
• Rolling the dough between two sheets of parchment paper makes transferring it to the pie dish much easier.

Variations

• Add a pinch of ground ginger or cloves to the filling for extra warmth.
• Swap the almond flour crust for your favorite gluten-free pie crust if you prefer.
• Top with toasted pecans or a dusting of cinnamon in addition to whipped topping.
• Make it a bit sweeter by increasing the maple syrup or coconut sugar slightly.

FAQ

How should I store leftovers?
Store covered in the refrigerator for up to 4 days.

Can I use canned sweet potato puree instead of baking my own?
Yes, just drain it on paper towels first to remove excess water, since canned puree tends to be wetter than freshly baked sweet potatoes.

Is this recipe dairy free?
Yes! This recipe uses coconut oil and coconut milk in place of dairy, and is completely dairy free as written.

Can I make this ahead of time?
Yes, this pie can be baked a day ahead and stored covered in the refrigerator until ready to serve.

Can I use a different pie crust?

Sure, try my Gluten Free Pie Crust recipe.

Can I freeze this pie?
Freezing isn't recommended, as the texture of the crust and filling may change once thawed.

Is this recipe paleo friendly?
Yes, this pie is made with paleo-friendly ingredients like almond flour, coconut oil, and maple syrup.

More delicious gluten free and dairy free desserts

• Pumpkin Pie
• Cherry Pie Bars
• Pecan Pie Bars
• Apple Crumble Bars

Gluten Free Sweet Potato Pie with Almond Flour Crust (Dairy Free too)

A tender almond flour crust and warmly spiced sweet potato filling — this Gluten Free Sweet Potato Pie is completely dairy free and paleo-friendly.

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Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 2 hours hours 30 minutes minutes

Servings: 10 slices

Ingredients

Crust

• 2 cups almond flour
• pinch of salt
• 1 egg
• 1 tablespoon maple syrup
• 2 tablespoon coconut oil, melted

Filling

• 1 lb sweet potatoes, washed
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• ¼ cup coconut sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• ⅓ cup coconut milk
• 2 eggs

Topping

• dairy-free whipped cream optional

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper. Bake the sweet potatoes for about 60 minutes, until fork-tender, then let them cool completely.
• To make the crust, combine the almond flour, salt, egg, maple syrup, and melted coconut oil in a bowl with an electric mixer. Refrigerate the dough for 30 minutes.
• Place the chilled dough between two sheets of parchment paper and roll into a 12-inch round.
• Peel off the top sheet of parchment and transfer the dough into a 9-inch glass pie dish. Remove the remaining parchment, gently press the dough into the dish, and trim the edges.
• Scoop the flesh from the cooled sweet potatoes into a large bowl and mash well.
• Add the remaining filling ingredients and mix with an electric mixer until smooth and combined. Spread the filling into the prepared crust.
• Bake at 350°F for 50-60 minutes, until the center is firm. Let the pie cool completely before slicing.
• Slice and serve with dairy-free whipped cream, if desired.

Notes

If using canned pureed sweet potato, place it on paper towels to gently drain out excess water (not needed if you baked the potatoes yourself). Store leftovers covered in the refrigerator for up to 4 days.

Nutritional Disclaimer

These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.

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