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Perfect Gluten-Free Sweet Potato Pie Recipe with Easy Almond Flour Crust

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A cozy, gluten-free sweet potato pie featuring a tender almond flour crust and a rich, creamy, lightly spiced filling. Perfect for holidays, gatherings, or any cozy night in.

Ingredients

Scale
  • 1 ½ cups almond flour
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup (optional)
  • ¼ teaspoon salt
  • 1 large egg (room temperature; can substitute with flax egg for vegan option)
  • 2 cups cooked sweet potatoes, mashed (about 2 medium sweet potatoes)
  • ¾ cup coconut milk (full fat; can substitute with almond or oat milk)
  • ½ cup brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ¼ teaspoon salt

Instructions

  1. Prepare the Sweet Potatoes: Bake fresh sweet potatoes at 400°F (200°C) for 45-60 minutes until soft. Let cool, then scoop out flesh and mash until smooth. If using canned, drain and mash.
  2. Make the Almond Flour Crust: In a medium bowl or food processor, combine almond flour, melted coconut oil, maple syrup, and salt. Add 1 large egg and mix until a slightly sticky dough forms.
  3. Press the Crust: Transfer dough to a 9-inch pie dish and press evenly across bottom and sides. Chill in fridge for 15 minutes to firm up.
  4. Preheat Oven: Set oven to 350°F (175°C) while crust chills.
  5. Prepare the Filling: In a large bowl, whisk together mashed sweet potatoes, coconut milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and creamy.
  6. Pour and Bake: Pour filling into chilled crust. Bake for 50-60 minutes until filling is set but slightly jiggly in center. A toothpick should come out mostly clean with a few moist crumbs.
  7. Cool and Serve: Let pie cool completely on a wire rack. Chill in fridge for at least 2 hours before slicing for best texture.

Notes

Chill the crust before baking to prevent cracking and ensure tenderness. Use full-fat coconut milk for best creaminess. Cover crust edges with foil if browning too fast. Let pie cool completely and chill before slicing for clean slices. Flax eggs can substitute eggs for vegan version. Adjust spices to taste.

Nutrition

Keywords: gluten-free, sweet potato pie, almond flour crust, dairy-free option, vegan option, holiday dessert, easy pie recipe

Find it online: https://goldensimmer.com/perfect-gluten-free-sweet-potato-pie-recipe-with-easy-almond-flour-crust/