I still remember the first time I brought this sweet potato pie to my mom’s Thanksgiving. She raised one eyebrow like she always does when I tell her “yes, it’s gluten free.” The pie hit the table, got sliced, disappeared in minutes, and nobody said a word… until someone asked for the third slice.
That’s when I knew I had a winner.
This sweet potato pie has all the smooth, creamy richness you expect from the real deal. No weird textures. No grainy crust. No off-putting aftertaste. Just straight-up comfort food that happens to be safe for anyone ditching gluten.
If you’ve got locally grown sweet potatoes, even better. Let’s make a pie you’ll want to eat cold out of the fridge the next morning. Yeah. It’s that good.
WHAT MAKES THIS PIE DIFFERENT?
You know how some gluten free pies taste like someone chewed up cardboard and called it rustic?
Yeah, no thanks.
This one’s built on a crust that actually flakes. The filling? Silky, cozy, just-sweet-enough, and kissed with cinnamon and nutmeg. You’ll taste the butter. You’ll notice the vanilla. And you will not miss the gluten.
Here’s the best part — you can find every ingredient in your local U.S. grocery store. No need to order funky flour blends or expensive weird stuff.
PRO TIPS THAT MAKE A DIFFERENCE
Use fresh sweet potatoes, not canned. The flavor and texture are just better. Period.
Don’t skip pre-baking the crust. It prevents sogginess, especially with a custard filling.
Want an extra fancy crust edge? Use your fingers to crimp or go wild with a fork.
This pie gets even better the next day. The flavors deepen, the filling sets up nice… and yeah, it’s great cold.
SERVING IDEAS
This pie doesn’t need much. Maybe a little whipped cream, maybe nothing. I like it straight from the fridge with a strong black coffee. You do you.
But if you wanna show off at Thanksgiving, warm it slightly and serve with a dollop of vanilla whipped cream and toasted pecans on top.
STORAGE
Fridge: Cover leftovers and store up to 4 days.
Freezer: Yep, you can freeze it. Wrap slices tightly. Defrost in fridge overnight, warm if you want.
REAL PEOPLE, REAL FEEDBACK
“I don’t even eat gluten free and I wanted to lick the plate.” — my brother-in-law, after two slices
“My picky 8-year-old thought it was pumpkin pie and now begs for it every week.” — Instagram follower from Georgia
“I brought this to a church potluck. Didn’t tell anyone it was gluten free. Gone in 15 minutes.” — reader from Kansas City
A LITTLE STORY TO END IT ON
My grandma made sweet potato pie every Sunday when I was a kid. She never used a recipe. Just “a little of this, a pinch of that.” When I went gluten free, I was scared I’d lose all those recipes that connected me back to her. But I didn’t. I just had to tweak things a bit.
Now this pie sits on my table and tastes almost exactly like hers… except now it works for everyone. No one feels left out.
FINAL WORD
This pie is more than dessert. It’s home.
And no one will know it’s gluten free unless you tell them.
Make it for your next gathering… or just for yourself. It freezes well, but I doubt you’ll have leftovers.
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Gluten Free Sweet Potato Pie
- Total Time: 1 hour 20 minutes
- Yield: 1 9-inch pie (serves 8) 1x
- Diet: Gluten Free
Description
This gluten free sweet potato pie is smooth, creamy, rich and cozy, with a flaky crust that tastes just like the classic version. Made with fresh sweet potatoes and pantry staples, it’s the perfect dessert for holidays, potlucks, or just because you want pie on a Tuesday.
Ingredients
FOR THE PIE CRUST:
1 ½ cups gluten free all-purpose flour (I use Bob’s Red Mill 1-to-1)
1 tablespoon sugar
½ teaspoon salt
½ cup cold unsalted butter, cut into small chunks
1 egg
2–4 tablespoons ice cold water
FOR THE FILLING:
2 cups mashed sweet potatoes (about 2 large or 3 medium sweet potatoes)
¾ cup brown sugar (light or dark works)
2 large eggs
½ cup whole milk
¼ cup heavy cream
4 tablespoons melted butter
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
Pinch of salt
Instructions
PREP THE SWEET POTATOES:
Wash your sweet potatoes. No shortcuts here. Dirt doesn’t taste good.
Boil or bake until fork-tender. I usually bake at 400°F for about 45 minutes. The flavor is better.
Let them cool, then peel and mash. You want a smooth mash — no lumps.
MAKE THE CRUST:
In a bowl, combine flour, sugar, and salt.
Add cold butter chunks. Use your hands or a pastry cutter to work it into the flour until it looks like tiny pebbles.
Beat the egg and stir it into the mixture.
Add ice water one tablespoon at a time, mixing just until the dough holds together. Don’t overwork it.
Flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
ROLL OUT & PRE-BAKE:
Preheat oven to 375°F.
Roll the dough between two pieces of parchment paper. It should be about ⅛ inch thick.
Carefully transfer to a 9-inch pie dish. Patch any tears with leftover dough.
Prick the bottom with a fork, cover with foil or parchment, and add pie weights or beans.
Bake for 15 minutes, remove weights, and bake 5 more minutes uncovered. Take it out and cool while you make the filling.
MIX THE FILLING:
In a large bowl, whisk the mashed sweet potatoes with the sugar, eggs, milk, cream, and melted butter.
Add vanilla, cinnamon, nutmeg, and that little pinch of salt. Whisk until smooth. No blenders needed, just elbow grease.
FILL AND BAKE:
Pour the filling into your cooled crust.
Bake at 350°F for 45 to 50 minutes, or until the center is just set and barely jiggles.
Let cool on a wire rack for at least 1 hour… if you can wait.
Notes
Use fresh, baked sweet potatoes for the best texture and flavor. You can prep the crust and filling a day in advance and bake when ready. This pie is even better chilled overnight. Serve with whipped cream or toasted pecans if you want to dress it up, but it’s great as is.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 310
- Sugar: 19g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
