Gluten Free Sweet Potato Pie
Description
Ahh the sweet potato pie. Similar to pumpkin pie but dare I say-better!? A Thanksgiving staple! Many people have reached out and asked if I am selling Pumpkin or Sweet Potato pies this year. Unfortunately MN Cottage Food Law does not permit the sale of Pumpkin or Sweet Potato Pie however that won’t stop me from making one for myself and sharing my favorite recipe with you! I have two secret steps that I do to really make the sweet potato flavor pop. First is roasting the sweet potatoes in the oven rather than boiling them or using canned and second is adding a teaspoon of lemon juice! It might sound odd but it really helps the sweet potato shine. Happy Baking!
- Gluten Free
- Vegetarian
- 30 minutes prep time
- 2 hours cook time
- 2 hours cooling time
Recipe
For the crust:
1 1/2 cups (195g) 1:1 gluten free flour blend
scant 1/2 teaspoon xanthan gum
1/2 teaspoon salt (if using unsalted butter)
1/2 cup (113g) butter, frozen and cubed
4-5 T (60-75ml) milk of choice
For the filing:
1 1/2 pounds sweet potato (about 2 medium)
1/2 cup (113g) softened butter
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1/2 cup (120ml) milk of choice, room temperature
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional but enhances the flavor of the sweet potato)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon cloves
Fresh whipped cream:
1/2 cup (120ml) heavy whipping cream
2 teaspoons powdered sugar
1/4 teaspoon vanilla extract
For the crust:
1. Make sure all of your ingredients are cold. I keep my flour in the refrigerator and use frozen butter.
2. In medium bowl, combine gluten free flour, xanthan gum, and salt if using.
3. Using a fork or pastry blender, cut cubed butter into flour. Mixture should resemble coarse crumbs when ready.
4. Add milk and using your hands, work the milk into the dough. I start with 4 T and add the additional tablespoon if needed. Keep working it, it will come together!
5. Place dough on a piece of parchment paper and cover it with a second piece of parchment. Roll into a circle slightly bigger than your pie tin.
6. Remove the top piece of parchment paper and place the pie pan upside down on the dough.
7. Flip the entire thing over and press the pie dough into the bottom and sides of the pie pan. Carefully remove the parchment paper and crimp the edges of dough as desired.
8. Refrigerate or freeze the dough while you roast the sweet potatoes.
For the filing:
1. Preheat oven to 400° F. Wrap sweet potatoes in tin foil and bake on a cookie sheet for 60-75 minutes, until soft.
2. Remove from the oven and allow to cool slightly.
3. Once cool enough to handle, remove skins.
4. Remove pie crust from the freezer or refrigerator and set aside. Preheat the oven to 350° F.
5. Break apart the sweet potato in a large bowl. Mix until smooth.
6. Add butter and mix well until well combined.
7. Add remaining filling ingredients and beat on high until smooth.
8. Pour filling over unbaked pie crust and bake at 350° F for 55-60 minutes or until the center of the pie is only slightly jiggly. If the pie crust is browning too quickly while baking, loosely cover it with tin foil.
9. Allow to cool on a wire cooling rack for 2 hours and refrigerate until ready to enjoy.
For the whipped cream:
1. In a bowl that has been chilled in the refrigerator or freezer, add heavy whipping cream, powdered sugar and vanilla extract.
2. Beat on medium/high speed until medium peaks form.
3. Dollop or pipe whipped cream as desired on the top of the chilled pie. I used a 1M piping tip.
4. Slice and Enjoy! Store leftovers in the refrigerator.
For the crust:
1 1/2 cups (195g) 1:1 gluten free flour blend
scant 1/2 teaspoon xanthan gum
1/2 teaspoon salt (if using unsalted butter)
1/2 cup (113g) butter, frozen and cubed
4-5 T (60-75ml) milk of choice
For the filing:
1 1/2 pounds sweet potato (about 2 medium)
1/2 cup (113g) softened butter
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1/2 cup (120ml) milk of choice, room temperature
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional but enhances the flavor of the sweet potato)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon cloves
Fresh whipped cream:
1/2 cup (120ml) heavy whipping cream
2 teaspoons powdered sugar
1/4 teaspoon vanilla extract
For the crust:
1. Make sure all of your ingredients are cold. I keep my flour in the refrigerator and use frozen butter.
2. In medium bowl, combine gluten free flour, xanthan gum, and salt if using.
3. Using a fork or pastry blender, cut cubed butter into flour. Mixture should resemble coarse crumbs when ready.
4. Add milk and using your hands, work the milk into the dough. I start with 4 T and add the additional tablespoon if needed. Keep working it, it will come together!
5. Place dough on a piece of parchment paper and cover it with a second piece of parchment. Roll into a circle slightly bigger than your pie tin.
6. Remove the top piece of parchment paper and place the pie pan upside down on the dough.
7. Flip the entire thing over and press the pie dough into the bottom and sides of the pie pan. Carefully remove the parchment paper and crimp the edges of dough as desired.
8. Refrigerate or freeze the dough while you roast the sweet potatoes.
For the filing:
1. Preheat oven to 400° F. Wrap sweet potatoes in tin foil and bake on a cookie sheet for 60-75 minutes, until soft.
2. Remove from the oven and allow to cool slightly.
3. Once cool enough to handle, remove skins.
4. Remove pie crust from the freezer or refrigerator and set aside. Preheat the oven to 350° F.
5. Break apart the sweet potato in a large bowl. Mix until smooth.
6. Add butter and mix well until well combined.
7. Add remaining filling ingredients and beat on high until smooth.
8. Pour filling over unbaked pie crust and bake at 350° F for 55-60 minutes or until the center of the pie is only slightly jiggly. If the pie crust is browning too quickly while baking, loosely cover it with tin foil.
9. Allow to cool on a wire cooling rack for 2 hours and refrigerate until ready to enjoy.
For the whipped cream:
1. In a bowl that has been chilled in the refrigerator or freezer, add heavy whipping cream, powdered sugar and vanilla extract.
2. Beat on medium/high speed until medium peaks form.
3. Dollop or pipe whipped cream as desired on the top of the chilled pie. I used a 1M piping tip.
4. Slice and Enjoy! Store leftovers in the refrigerator.