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.
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.