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.
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.
Start out with a large yam. Peel and chop into 1/4-1/2″ pieces.
Places pieces into a large pot and boil until tender. Strain.
Place sweet potatoes in food processor (or blender) and add 1/4 cup water.
Puree until potatoes are creamy.
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.
Bake for 40 minutes or until the crust is nice and brown.
Serve with whip cream. Enjoy!
- Crust
- Bob’s Red Mill Biscuit and Baking Mix
- 6-8 Tbsp. Water
- 1/2 Cold Butter
- Pie Filling
- 1 Large Sweet Potato or Yam
- 1/4 Cup Water
- 1/2 Cup Coconut Oil
- 1 Tsp GF Vanilla
- 1 Cup Brown Sugar
- 1/2 Milk ( I use Rice Milk)
- 3 Eggs (I use Ener-G Egg Replacer equivalent)
- 1/4 Cup Tapioca Flour
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- 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.
- For the filling. Start by preparing your sweet potato. Peel, slice and boil until tender.
- Strain the potato and then place in food processor along with 1/4 cup water.
- Blend until creamy.
- In a separate bowl mix 2 cups of sweet potato puree, coconut oil, vanilla, eggs (or replacer), and milk.
- Slowly add in the spices and tapioca flour.
- Pour the filling into the pie crust (do not pre-bake).
- 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 Blog, TipJunkie, Home Stories A 2 Z, Funky Junk Interiors, The Shabby Nest, My Repurposed Life, The Shabby Creek Cottage
About Taryn Whiteaker
Hi! I’m Taryn! The voice behind Taryn Whiteaker Designs. I launched this brand over 11 years ago when I became a stay-at-home mom. What started as a small craft and mom blog eventually grew into a full time design and DIY site. My goal has always been to inspire others (especially women!) with design ideas, DIY tutorials, entertaining ideas and give you the tools you need to complete them yourself!
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!
yum!!
I am so ready for some new sweet potato recipes and this sounds incredible Taryn! :-)
Vanessa
YUMMMMM.. I love sweet potato pie, and this version looks fantastic!
I’ve never actually tried sweet potato pie before. Yours looks fabulous! Pinning :)
LOVE sweet potatoes, too. This pie looks awesome!
I can’t wait to try this and I would love it if you would come and share it on I Freakin’ did it Fridays @ Miss Information!
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 :)
I am always so excited to find other people who create GF recipes. Your sweet potato pie looks delicious!
Brianna from Flippin’ Delicious
I love sweet potato pie and this version looks yummy. Thanks for the gluten free option.
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! http://www.oneshetwoshe.com
Taryn-
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,
Nicolette