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Gluten-Free Sweet Potato Pie - Easy Recipe

Gluten free sweet potato pie that is dairy free and vegan
Gluten-free sweet potato pie- and vegan, too.

The afternoon sun is spinning the seaside air that particular autumn gold, burnished and warm and chilly all at once. Delicious. And gone too soon. The sun will officially set tonight at 4:50. I feel as if I am running out of time. There is so much I want to do- and never get done. I surrender my expectations day after day. The pile of choices snipped free by my dwindling energy is gathering a bulk and momentum akin to the dirty laundry (I’m still waiting for the post-menopausal zest promised by Margaret Mead).

But Santa Monica does not fade after dark. Her charms only deepen. So we walk after dinner to the Third Street Promenade and listen to the brave souls who risk their ego and their artistry (the unkind among us might quip, questionable talent) crooning songs or plucking violins or juggling. Palm readers and skateboarding bulldogs aside, it takes guts to stand in public and offer up a tune or a dance.

I come home inspired.

I am thinking a lot about my life these days. And what I want to do with the rest of it. Moving here is a new beginning (well, yeah, obviously). I am reinventing the woman I used to be. Spinning my own autumn magic from bits of bone and history.

I am not sure yet where I am headed. Or what will snag my interest. I am not sure what I will paint. Or write about. Maybe I should write a script. Or a book. About a woman. Someone I used to know (or thought I did). I look back into the past and wonder, did I invent her- cobbling disparate pieces of memory and duty and dreams? She is like a stranger to me now. Like a character in a movie I once saw. You know, that actress?

I can't remember her name.

It's not easy to determine these things, to peel back the past and keep only what is true.

There is a lot that no longer fits.

There are skins that itch to be shed. Old habits that are losing their velvet grip. Patterns and assumptions that chafe and seem downright absurd. Even comical now.

And then, there is suddenly so much space, so much sea and sky.

The burned and smoldering barn has been raked and sifted, the ashes buried or flipped into the desert wind. This bare-armed back slide of adolescence in reverse evokes the sensation of free falling back into girlhood. Like that first solo bike ride after a stifling family dinner when you finally wiggled away and peddled down the driveway past the porches past the neighborhood into the indigo evening air, unsure of the territory, grip strong, clean faced, exhilarated, with no map in your pocket but your belief in possibility.



Easy Gluten-Free Sweet Potato Pie #glutenfree
A slice of sweet potato pie and a fresh, hot cup of coffee. Bliss.

Easy, Gluten-Free Sweet Potato Pie Recipe

Originally published November 2009.

 I made this melt-in-your-mouth pie in my new green apple Kitchen Aid Stand Mixer, using the whisk attachment. It whipped up the pudding-like filling in no time flat. I let it beat for maybe 4 minutes. Have I mentioned my favorite aspect of this retro-glorious beast? Beating ingredients with two hands free. How have I baked gluten-free without one? I love it.

Ingredients:

1 15-oz can sweet potato puree (or 2 cups fresh cooked sweet potato, mashed)
3/4 cup organic brown sugar, packed
2 tablespoons pure maple syrup
1/4 cup GF buckwheat flour or certified gluten-free oat flour
1/4 cup sorghum flour
2 tablespoons tapioca starch
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 tablespoons light olive oil
1 tablespoon Ener-G egg replacer whisked with 4 tablespoons warm water till frothy (or 2 eggs)
1 cup vanilla hemp milk, coconut milk or almond milk
1 tablespoon bourbon vanilla extract

Instructions:

Preheat the oven to 375ºF. Lightly oil a 9-inch glass pie plate.

Combine the ingredients in a mixing bowl. Beat until the filling is smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for 45 minutes. Lower the temperature to 350 degrees F and continue to bake for an additional 15 to 20 minutes until done. My pie took close to 70 minutes to bake.

The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, and may even sport some cracks around the edge, like my Flourless Chocolate Cake recipe.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. Chill at least four hours for best taste and texture. Chilling the pie overnight is even better.

Serve cold or slightly chilled. Sprinkle with toasted chopped pecans, if you like. Or try it with a scoop of coconut milk ice cream.

Cook time: 70 min

Yield: 8 servings

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.



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Karina's Note:

If you don't have sweet potato, try canned pumpkin or squash in this recipe. Both work extremely well.

Crave whipped cream? Look for a gluten-free non-dairy coconut milk, soy or rice based whip in the dairy section.


Karina

46 comments:

  1. This is WONDERFUL!!! I love the healthier version, Im saving this to make!

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  2. Your writing is always so lovely Karina! I like the header (with a side of life) ~ it is quite fitting to the rest of the blog! :) Ever thought of writing a book on food and life? I am sure there would be so many who would enjoy reading it.

    The pie of course sounds yummy! Happy T-day! -Ali :)

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  3. Oh I love the sound of this! My mom's pumpkin pie recipe calls for a combination of pumpkin and sweet potato and it's fantastic!
    I am jealous of your mixer. ;) Kitchen Aids seem like such a great appliance, and apple green seems like the perfect cheery colour in your new kitchen!
    I look forward to what you turn to creating next as well-whatever it is, I am sure it will be just as wonderful, if not more, as your previous projects.
    -K

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  4. Love it ! Never tried sweet potatoes this way...

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  5. Anonymous07:27

    This looks sooo amazing! Could I make this with Pumpkin and not sweet potato? I already have pumpkin - - just wondering!

    T:)

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  6. I've been thinking a lot about life to... lots of reflection.


    You had me sold at sweet potato - I eat 'em daily :)

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  7. I can't wait to make this! One dessert determined for Thanksgiving; 1 or 2 more to figure out.

    Your writing evokes such strong imagery Karina. I'm looking forward to seeing what you choose to pursue next with all of your creative talents

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  8. Hi Karina,

    I am a gluten and dairy free nutritionist who specializes in working with clients with special dietary needs. I love experimenting with new recipes. I have not tried this recipe yet but would add that you can always use ground flaxseed and water to substitute eggs (if you wanted an alternative to ener-g egg-replacer). The ratio is 1tbsp. flaxseed to 2 tbsp. hot water per egg. Thank you for supplying such delicious Thanksgiving recipes. I can't wait to give this one a whirl (no pun intended).

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  9. Anonymous10:37

    This pie looks wonderful! Aren't those stand mixers great? I stand back and just watch it mixing....enthralled! Do please write a book...it could virtually be about anything and I would love it! Ina

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  10. Thanks so much, everyone. xox

    And yes, you can sub pumpkin for the sweet potato. Or canned butternut squash.

    Karina

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  11. Such a beautiful post. I hope that life brings you everything you can imagine!

    Sweet potato is one of my favourite foods, so this looks like a perfect match!

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  12. Beautiful writing, and I love your feelings about the possibilities that are in the future. So many of my friends (a tad older than you, but still . . .) seem like they are just biding out their time. I am with you on the desire to keep creating and re-creating.

    The sweet potato pie looks divine too!

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  13. Oh man, I'm so making this. I wonder though, what would it be like topped with pecans?

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  14. Anonymous12:55

    Karina, I agree. It is so much easier to criticize than it is to create. I give anyone credit who puts themselves out there. Have you ever read Art & Fear? Great book. (Thanks for the recipe, too!) Maya

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  15. Anonymous13:54

    I also love your writing. I felt like you were inside my head! And Santa Monica sounds like a dream place to be. I love all your recipes. Thanks for it all.

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  16. It looks like it has such a smooth and creamy texture. YUM!

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  17. So this kind of pie doesn't have a crust?

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  18. I love this post Karina. I am slightly nostalgic as I was born in Santa Monica. My Dad was born and raised in West Los Angeles. I haven't been back in 20 years since my Grandmother passed. Still waiting for the post-meno zest too. You expressed so beautifully what I am beginning to full about this last half of my life. Your blog, recipes and tips have helped me transcend to GF and sometimes Vegan eating. Thank you.

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  19. Oh I love your site. May I add it to my 'just beginning' links to gluten free on my sidebar? My son just went for blood tests today to see if he is celiac. The specialist saw him two weeks ago....after us complaining and he in pain...for years and years about stomach and digestion problems. As my husband is from East Africa there seems to be this theory out there that certain ethnic groups cannot be celiac...and that is what this doctor said to my 19 year old! We shall see what the tests say. But I am anxious to try and start to cook this way a bit anyway.....so why not start. I have more and more friends who are celiac so this is all very good! Love your blog...love your photography and moreover...and perhaps more importantly...LOVE your writing style. Take care.....

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  20. Yep, I hear some of my own thoughts (and hopes, and aspirations, and uncertainty) in this post. Eagerly awaiting what comes next (for both of us). And that Margaret Mead, what a kidder! ;)

    The pie looks wonderful. I do a version similar to this that I love to eat for breakfast. Vegetables and comfort food first thing in the morning seems just right!

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  21. GFGabriella14:21

    YUM! I am definitely going to make this and serve it with Purely Decadent coconut milk ice cream! (Although I don't have one of those handy-dandy mixers, so I won't have hands free to do other things.) Thanks so much for sharing the recipe.

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  22. This looks so good! I love sweet potatoes and Purely Decadent coconut milk ice cream. What a perfect match!

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  23. I have a ton of sweet potatoes from my CSA distributions and we just can't seem to eat them all. This looks like a great way to use them - and it's really healthy as far as pies are concerned. I think I'd bake it in souffle dishes - we're into individual servings around here for some reason.

    I am thrilled that you're having so much fun with your KitchenAid. It actually makes me happy that someone else loves theirs as much as I love mine. I understand the delight of walking around the kitchen with the KitchenAid working hard. Talk about freedom.

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  24. Thanks for this recipe. It looks great and I am sure it tastes even better.

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  25. This looks really beautiful Karina, and you posted just time for Thanksgiving. Awesome!

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  26. Karina,
    I was drawn to the post initially for the sweet potato pie but was taken with your writing about this crossroads in your life as I am at that same place.

    And Trish I have had a similar experience with a gastroenterologist telling my teenager inaccurate information about celiac disease as well. I wrote him a letter and the hospital management in frustration and all fees for that visit were dropped.

    I am intrigued with the sweet potato pie recipe and look forward to trying it, thank you.

    Karen Robertson

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  27. Dina17:33

    Thanks for all of your delicious recipes.
    Can I make this pie with Pamela's baking and pancake mix? If yes, what do I need to take out of recipe and what do I need to keep in?
    This question may be evidence that I am very new to the gluten-free lifestyle. Thank you for your patience.
    Dina

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  28. Thank you all for the fabulous comments! You rock. xox

    As for subbing the flour in the recipe- yes, you can simply sub the 1/2 cup of gluten-free flour called for with Pamela's Ultimate Baking Mix. Or any other baking and pancake mix you prefer. No other changes are necessary.

    Take care!

    Karina

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  29. That sounds and looks delicious. I like that you used maple syrup, sorghum and buckwheat with the sweet potato.

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  30. Charissa Galbraith17:06

    Thank you, Karina. Do any of you with corn allergies still use xanthan gum? I've heard it's grown on corn syrup and don't know if I should be avoiding it or not as I avoid all other corn derivitives. If so, can I leave out the xanthan gum?

    One other thing: it would be so helpful if you could include nutrition facts at the bottom of your recipes. I have to eat as low-fat, low-sugar, and low-fiber as possible for a GI condition on top of my food sensitivities so knowing that helps me determine whether or not I can try a particular recipe. It might be too much work - just a thought.

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  31. Charissa, I have read that the cellulose used as a medium contains no corn protein, but I know some readers swear they react to xanthan gum. You could sub a little agar agar instead (I have not done this but you might experiment).

    As for the nutrition facts, I honestly do not have the time to do it. I will tell you I am not a low-fat, low-sugar low-fiber cook. I'm somewhere in the middle. And all my recipes since June 2007 are dairy-free and egg-free.

    You'll need to judge my ingredients according to your particular needs and make adjustments, if necessary.

    Karina

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  32. Anonymous15:55

    Beautiful! Wondering how well agave would work instead of brown sugar.

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  33. Love love love love love.

    Must make this and eat it.

    May not share it when I do.

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  34. This looks like it's the texture of cheesecake! Which of course, would be fine by me. I never understood the people who liked sweet potato pie or pumpkin pie but didn't like the texture of cheesecake...honestly. It's just not that different. Thanks for the gf version!

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  35. Anonymous20:21

    Dear Karina, I made this pie yesterday (Wed), chilled it as suggested and "gobbled it up" today! Wow was it a hit at my house. Deeeeelicious indeed! However my pie didn't look as nice as yours but lets say I am not the best cook in the kitchen. You would think at 62 I might of learned some cooking skills...Not...
    Recently diagnosed with gluten intolerance a couple of months ago and I came upon your blog spot. Made the apple/pear crisp, yummy and the Best Gluten Free Bread. Oh my gosh, I am finally eating real bread again. Thank you for all your hard work in helping us out because I was at my wits end trying to make bread that tasted good. Mostly bronzed my weak attempts at bread for door stops for Christmas gifts this year. Your a GF Goddess at my house..Thank you. Priscilla C.

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  36. Marianne01:14

    I made it today and it came out perfect and delicious. I love the texture. I kept exclaiming to my family "I get to eat pie"!

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  37. Big thanks, everyone! xox

    Karina

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  38. Anonymous16:16

    Question Can I substitute buckwheat flour with something else I am intolerant to that as well?

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  39. Oh my!
    My pie turned into a cake while in the oven!
    I used bob red mill's GF mix- could it have been that?
    also, I used potato starch instead of tapioca starch.....

    I can't imagine what else what have happened!!!

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  40. First- You can sub the buckwheat flour, I imagine. But it may change the texture a bit.

    Lisa, I can only imagine it would be the change in flours. Though I'm surprised it baked that solid with only a half a cup of flour. Did you change anything else in the recipe?

    Karina

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  41. What could be used a sub for buckwheat flour? I see that some gluten free folks avoid it while some do eat pure buckwheat...I'm not sure whether I should use it or not...So confused...

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  42. Heather- Some folks just don't care for the taste. Buckwheat is gluten-free. It's not even a grain. It's a plant in the rhubarb family, and buckwheat is the groat (seed) on the plant. If you don't care to use it, I'd suggest using sorghum flour or other non-gritty gluten-free flour mix. xox Karina

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  43. Karina,
    Your writing is hauntingly beautiful and deeply touching. Thank you for such a lovely blog.

    In terms of Christmas, how many days early could I make this & it still be good? I am looking forward to making this, I might have to make it early to test to see if it is really as good as it sounds ; )

    Namaste,
    Kat

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  44. Kat, I would definitely do a test run! That way you get to have pie for breakfast. ;-) This kind of pie tastes best baked the day before and chilled overnight. Namaste to you, too! xox Karina

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  45. This looks scrumptious! Pumpkin pie was always my favorite until my Ayurvedic doctor got me off of winter squash because they are clogging for me. But Sweet Potatoes are perfect and I'm so happy you've given us a GF version. I've come to rely on your site for solutions for living a delectable GF life.

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  46. Sounds fantastic! Think I will make it with some cashew cream!

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