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Sweet Potato Pie Gluten-Free Recipe

The pie is best the day it’s baked, when the crust is crisp; but you can cover and refrigerate leftovers for 3 days.
Servings 8
Author Alanna Taylor-Tobin


  • 2 pounds Garnet or Jewel sweet potatoes 3 to 4 medium or 2 cups cooked, mashed sweet potatoes
  • 3 tablespoons (3/8 stick) unsalted butter
  • 3 eggs
  • 1/2 cup (120 grams) firmly packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons gluten-free bourbon or dark or spiced rum (optional)
  • 1 teaspoon pure vanilla extract
  • 2/3 cup whole milk
  • 1 recipe Flaky Teff-Flour Piecrust (below) or your favorite gluten-free piecrust, parbaked and warm
  • Lightly sweetened whipped cream for serving
  • 1 recipe Candied Pecans optional (below)


  1. Preheat the oven to 400ºF. Line a small, rimmed baking sheet with parchment paper. Prick the sweet potatoes several times with a fork. Place on the prepared baking sheet and roast until collapsing and tender when squeezed with a pair of tongs, 50 to 80 minutes. Let cool enough to handle, then peel and scoop out two cups of flesh and place in a large bowl. Add the butter to the warm sweet potato flesh and mash smooth with a fork (some fibers and lumps are okay). Set aside.
  2. Reduce the oven temperature to 350ºF. In a medium bowl, whisk together the eggs, sugars, nutmeg, and salt until smooth. Whisk in the bourbon, vanilla, and milk, then whisk the egg mixture into the sweet potato mixture until combined.
  3. Pour the filling into the warm, parbaked piecrust. Bake, on the baking sheet, until the filling is puffed and beginning to crack around the edges, and the pie wobbles when shaken, 40 to 50 minutes. Let cool to room temperature, about 2 hours, then slice and serve with dollops of whipped cream and a sprinkling of the Candied Pecans.