Gluten-Free Sweet Potato Pie

This gluten-free, vegan pie is perfect for Thanksgiving
Gluten-Free Sweet Potato Pie

Recipe Courtesy of Bridgette Clare and Vega

“Pumpkin pie is so last year. Sweetie pie, this year, we’re mixing things up and making use of those leftover sweet potatoes from Thanksgiving with this sweet potato pie.”

-Bridgette

Ready in
30 m
8
Servings
309
Calories Per Serving
Deliver Ingredients

Notes

No time to make your own crust? No problem. Use a pre-made vegan crust. 

Ingredients

For the Crust

  • 1 1/2 Cup gluten-free baking flour
  • 2 Tablespoons brown sugar
  • 1/2 Cup cold vegan butter
  • 1-3 Tablespoon cold water (as needed)
  • 1/2 Teaspoon salt

For the Pie Filling

  • 1 1/2 Cup peeled, cooked, and cooled mashed sweet potatoes
  • 2 1/2 Tablespoons brown sugar
  • 4 Tablespoons room temperature vegan butter
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon cardamom
  • 1/2 Teaspoon sea salt

Directions

For the Crust

In a stand mixer, whisk flour, sugar and salt (or hand whisk ingredients).

Cut in vegan butter (with mixer, fork or pastry cutter) until it becomes flaky. Add water slowly, as needed, until dough starts to stick together.

Press dough into a ball. Press ball evenly onto 9 inch, round, pie pan until bottom and sides covered.

Chill in fridge for 15 minutes.

For the Pie Filling

Preheat oven to 350F.

While crust is chilling, blend sweet potatoes, coconut sugar, salt, cinnamon, nutmeg and cardamom until smooth.

Pour the filling into the pie crust. Optional: top with pecans. Bake for 50 to 60 minutes.  You’ll know it’s done if the center of the pie wiggles but appears firm. Test it out by shaking the pie pan. Note: canned sweet potato puree will take longer than sweet potatoes.

Cool on cooling rack.

Serve.

Nutritional Facts

Total Fat
21g
32%
Sugar
6g
N/A
Saturated Fat
19g
96%
Protein
3g
6%
Carbs
28g
9%
Vitamin A
177µg
20%
Vitamin C
0.6mg
1.1%
Vitamin E
0.9mg
4.3%
Vitamin K
6µg
7%
Calcium
20mg
2%
Fiber
2g
6%
Folate (food)
9µg
N/A
Folate equivalent (total)
9µg
2%
Iron
0.5mg
3%
Magnesium
13mg
3%
Niacin (B3)
0.4mg
2.2%
Phosphorus
38mg
5%
Polyunsaturated
0.1g
N/A
Potassium
119mg
3%
Sodium
182mg
8%
Sugars, added
5g
N/A
Zinc
0.3mg
1.8%