This delicious sweet potato pie was sponsored by King Arthur Flour and all opinions are my own as always. Shop their new Paleo Baking Flour and Blanched Almond Flour here.
This Paleo Sweet Potato Pie will be a showstopper on your holiday table! With a grain free and paleo crust that tastes just like the real deal, and a creamy filling filled with sweet warm spices, you’ll be hooked with the first bite. It’s gluten-free, grain free, refined sugar free, and has a dairy free option.
No secret here – but I LOVE Thanksgiving. It’s my favorite holiday, and YES it’s all about the food. The mashed potatoes, the stuffing, and of course the PIE! I remember getting so excited for the pies on Thanksgiving as a kid, and made sure to put a slice of each one on my plate.
My favorite? I don’t actually think I can pick – hence the reason I always had to have one of each. But, I think the most underrated pie is probably Sweet Potato Pie!
Pumpkin gets all the love, but sweet potato has everything pumpkin does and more. More flavor, more texture, an extra thick creamy filling that’s absolutely perfect with a big dollop of whipped cream. Coconut whipped cream, of course, since we’re Paleo 🙂
What You Need to Make Paleo Sweet Potato Pie
This pie uses simple and delicious, whole food ingredients in both the crust and the filling. In both – I used a NEW paleo baking flour (which I’ll get to in a moment!) It helps create the perfect crust and thickness in the filling, and I’m so excited to share the details with you!
Here’s what you’ll need to make the pie:
- King Arthur Flour Paleo Baking Flour
- Palm Oil Shortening, or grass fed butter
- Coconut sugar
- Fine sea salt
- Eggs
- Sweet Potatoes
- Coconut Cream, or full fat coconut milk
- Ghee, or coconut oil
- Vanilla Extract
- Cinnamon
- Nutmeg
- Ginger
- Cloves
All About King Arthur Flour’s New Paleo Baking Flour Blend
I’m very excited about this new Paleo Baking Flour from King Arthur Flour because it simplifies the ingredients in many recipes. Instead of measuring out two or three different flours, you only need one here!
The flour consists of blanched almond flour, coconut flour, and cassava flour. King Arthur Flour states that you can sub this in using the same amount, by volume, for conventional all purpose flour.
Based on my recipe testing, this flour is seriously a dream to work with. Plus, you need less of it than when you bake with blanched almond flour. I always find that I need about 1 1/2 – 2 cups almond flour for every cup of conventional flour in a recipe.
This easy paleo baking blend takes a lot of guess work out of grain free baking – especially when you’re trying to make a traditional recipe paleo friendly. Find out more about King Arthur Flour Paleo Baking here.
Can I Use Canned Sweet Potato Puree Instead of Sweet Potatoes?
Yes, you can use canned sweet potato puree and the pie will turn out fine. However, since canned puree contains more water than cooked sweet potatoes, I recommend draining the puree before using it.
To do this, place it on a few layers of paper towel and lightly blot it to remove water. It actually won’t stick to the paper towels! This will ensure you get a nice thick, creamy pie filling.
How Do I Store Paleo Sweet Potato Pie?
After baking the pie, it should sit at room temperature for about two hours before serving. You can loosely cover this pie and leave it at room temperature for up to 8 hours.
After about 8 hours, I recommend wrapping it in plastic wrap and storing it in the refrigerator. Simply remove it from the refrigerator for about 2 hours before serving so it has time to return to room temperature. Store the leftovers covered in the refrigerator for up to 4 days.
I hope you’re ready for a seriously delicious sweet potato pie that no one will believe is paleo, gluten-free, and grain free! Let’s grab our ingredients and get started!
Paleo Sweet Potato Pie {Gluten-Free, DF Option}
Paleo Sweet Potato Pie {Gluten-Free, Dairy-Free Option}
Ingredients
Crust:
- 1 1/2 cups (156g) King Arthur Flour Paleo Baking Flour
- 1/2 cup palm oil shortening or unsalted grass-fed butter or a combination of both
- 1 Tbsp maple sugar or coconut sugar
- 1/2 tsp fine sea salt
- 1 large egg
Filling:
- 2 cups cooked and mashed or pureed sweet potatoes*
- 1/2 cup coconut sugar
- 1/2 cup coconut cream or full fat coconut milk, blended smooth, if necessary, before adding
- 1/3 cup ghee butter, or coconut oil, melted and cooled
- 2 Tbsp (14g) King Arthur Flour Paleo Baking Flour
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 large eggs at room temperature
Instructions
Crust:
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In the bowl of a food processor, pulse all ingredients EXCEPT the egg to create thick crumbs, then pulse/process in the egg until a dough forms. Gather the dough into a ball and wrap in plastic wrap, then flatten the dough into a disc and refrigerate for 15 minutes and up to 24 hours.
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If the dough has been chilled longer than 15 minutes, allow it to soften enough to roll it out.
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Place the chilled dough on a piece of parchment paper and place another sheet of parchment on top. Roll it out gently from the center outward, until you have an 11-12” circle. Make sure periodically that the dough isn’t sticking, if it is, sprinkle with a very small amount of the flour and continue with a new sheet of parchment.
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Once you have your large circle, place a 9” pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit. This dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product! Once in the pie dish, you can gently flute the edges or press with a fork.
Filling:
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While the dough chills, prepare the filling. If you’re using canned pureed sweet potato, place it on paper towels to gently drain out some of the excess water. You won’t need to do this if you cooked the potatoes yourself.
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Preheat your oven to 350° F. Place potatoes in a large bowls and using an electric hand mixer, beat in the coconut sugar, coconut cream or milk, and ghee until smooth. Add in the flour, vanilla, and spices and continue to beat on low speed to incorporate. Add in the eggs, one at a time, and beat on low just until incorporated, careful not to over mix.
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Roll out the pie dough and transfer it to the pie dish as described above. Spread the filling into the prepared crust, smoothing the top.
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Bake in the preheated oven for 20 minutes, cover the whole pie loosely with aluminum foil, and continue to bake another 20-30 minutes or until the middle is mostly set, just slightly jiggly.
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Allow the pie to cool on a wire rack for at least 2 hours to set before serving. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
Note:
*To cook, you can either boil or baked until tender and then drain well (if boiling) and mash well with a fork or potato masher, or puree in a blender.
If you’re using canned pureed sweet potato (which is fine), place it on paper towels to gently drain out some of the excess water. You won’t need to do this if you cooked the potatoes yourself.
Michelle can you make this pie and your pumpkin without crust, will they turn out the same?
Yes!! Finally a sweet potato pie that I will enjoy baking for my family – Guilt free!
Excellent recipe! It was really easy to make and it turned out delicious! Thank you for the post!
Delicious, quick and easy!
A hit with the family!
super mario bros
Do you have a recipe for the whipped cream on top?