Go Back
Gluten-Free Sweet Potato Pie topped with whipped cream on a white plate.

Gluten-Free Sweet Potato Pie

To roast sweet potatoes, preheat oven to 350 degrees F. Place a baking sheet on the lowest oven rack. Put the sweet potatoes directly onto the top oven rack. Roast until tender, about an hour. Remove from oven and allow to cool before using for the filling.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 9-inch pie


  • 4 medium sweet potatoes roasted or pressure cooked, cooled (see note above.)
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup half-and-half
  • 1/2 stick butter melted
  • 2 large eggs whisked
  • 1 9-inch unbaked gluten-free pie crust


  1. Adjust oven rack to middle position. Preheat oven to 350 degrees F.
  2. Peel the cooled sweet potatoes and place the peeled potatoes in a medium bowl. Mash potatoes with a fork until smooth. (If you prefer a very smooth filing, puree the peeled sweet potatoes in a blender or food processor.)
  3. Stir in the brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt. Add the half and half, melted butter, and eggs. Stir until smooth.
  4. Place pie pan onto a rimmed baking sheet. Pour filling into the prepared pie crust. Bake until filling is set and golden brown at the edges, about 40 minutes.
  5. Allow the pie to cool on a wire rack for one hour before serving. Store leftover in the refrigerator for up to four days.