Gluten-Free Sweet Potato Pie

Happy Wednesday Friends! Fall is really starting to set in here in the NW and I’m loving it. As we all gear up for the cooler temperatures I thought I’d share a nice seasonal dessert with all of you. Sweet Potato Pie, anyone?

Before I dive into this yummy recipe, I am so excited to tell you all that I am hanging out at one of my favorite blogs today, I {heart} Naptime! I was completely in shock when Jamielyn asked me to be a guest and jumped at the opportunity. I’m sharing a brand new project over there today, its shades of gray and looks very pretty in my kitchen right now. Want to see? Click here to take a peek.

Gluten-Free Sweet Potato Pie

It’s no surprise that Baby E’s favorite food are sweet potatoes because they happen to be one of mine too! I can’t get enough. One of the dishes I most look forward to in the fall is a Sweet Potato Casserole that my mom makes. It’s heavenly. This Gluten-Free Sweet Potato (or yam) Pie was inspired by all of the flavors from that dish. Sweet and savory.

Gluten-Free Sweet Potato Pie

Start out with a large yam. Peel and chop into 1/4-1/2″ pieces.

Gluten-Free Sweet Potato Pie

Places pieces into a large pot and boil until tender. Strain.

Gluten-Free Sweet Potato Pie

Place sweet potatoes in food processor (or blender) and add 1/4 cup water.

Gluten-Free Sweet Potato Pie

Puree until potatoes are creamy.

Gluten-Free Sweet Potato Pie

Make the pie crust (don’t pre-bake) and the filling using the directions below. I used the Bob’s Red Mill Biscuit Mix for my pie crust, you can also refer to my pie crust recipe here, it is a bit sweeter. Pour the filling into the pie crust. Bake at 350.

Gluten-Free Sweet Potato Pie

Bake for 40 minutes or until the crust is nice and brown.

Gluten-Free Sweet Potato Pie

Serve with whip cream. Enjoy!

Gluten-Free Sweet Potato Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • Crust
  • Bob's Red Mill Biscuit and Baking Mix
  • 6-8 Tbsp. Water
  • ½ Cold Butter
  • Pie Filling
  • 1 Large Sweet Potato or Yam
  • ¼ Cup Water
  • ½ Cup Coconut Oil
  • 1 Tsp GF Vanilla
  • 1 Cup Brown Sugar
  • ½ Milk ( I use Rice Milk)
  • 3 Eggs (I use Ener-G Egg Replacer equivalent)
  • ¼ Cup Tapioca Flour
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  1. For the pie crust, follow the directions on the back of the Bob's Red Mill Biscuit Mix. Or use your favorite GF crust recipe.
  2. For the filling. Start by preparing your sweet potato. Peel, slice and boil until tender.
  3. Strain the potato and then place in food processor along with ¼ cup water.
  4. Blend until creamy.
  5. In a separate bowl mix 2 cups of sweet potato puree, coconut oil, vanilla, eggs (or replacer), and milk.
  6. Slowly add in the spices and tapioca flour.
  7. Pour the filling into the pie crust (do not pre-bake).
  8. Bake for 40 minutes at 350 degrees.

What is your favorite way to eat sweet potatoes?

Linking to some of the parties here along with Today’s Creative BlogTipJunkieHome Stories A 2 Z, Funky Junk Interiors, The Shabby NestMy Repurposed LifeThe Shabby Creek Cottage


Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses on DIY home decor, design, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds and using what’s on hand. Taryn lives in the greater Seattle area with her husband, 3 year old daughter and 1 year old son.

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  1. says

    Sweet potatoes are not my favorite, but I love sweet potato pie even more than pumpkin pie. And I LOOOOOVE pumpkin pie. Thanks so much for sharing!

  2. Veronica says

    This looks amazing! I have never had my. Gf crust turn out as well as yours looks in the picture…Any tips? I love sweet potatoes all year but they just taste better in the fall :)

  3. says

    I’m emailing this to my mom right now! Always on the look-out for yummy gluten free recipes. I’ve had fun looking around your blog. I would love to have you stop by and share ‘Your Great Idea’ in my link party! You’ll find it every Saturday, and it usually runs until Tuesday. I hope to see you there…and, I know my readers would love you!

  4. says


    I love that you use coconut oil in this recipe. I buy it in bulk. It adds so much character to baked goods…
    I’ve always just baked my sweet potatoes. I’m going to try your way next time…

    Sharing @ my pinterest sweet tooth board.

    Take care,


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