Gluten Free Sweet Potato Pie
This gluten free sweet potato pie is a must make this Fall! It’s sweetened with brown sugar, lots of spices and topped with a homemade marshmallow meringue that will have you liking your plate clean.
After 7 years of Eat With Clarity, we’ve done a lot of apple and pumpkin recipes for Fall, so this year we are mixing it up and heading into sweet potato territory! This sweet potato pie is going to take center stage on my Thanksgiving dessert table.
It features my homemade gluten free pie crust, a creamy sweet potato pilling and is finished with a homemade marshmallow meringue. It’s spiced with cinnamon, nutmeg, ginger and cloves and sweetened with brown sugar for a rich and very Fall forward flavor. It’s the perfect recipe to prep ahead of time on Thanksgiving to make your day of prep so much easier. If you love this recipe, try my gluten free apple crisp next!
Quick tips before we bake!
- The marshmallow meringue is totally optional but I really think it takes this pie to the next level! You can make it while the pie is baking so it doesn’t take up too much extra time. It’s very simple to make and just a few pantry staple ingredients.
- I don’t recommend using canned sweet potato here as it tends to be more watery and you will get a much richer flavor by cooking them fresh!
How to make sweet potato pie
Boil the sweet potatoes (whole, with the skin on) until easily pierced with a fork. Drain and then set aside until cool enough to handle.
Meanwhile, prep the base crust and set aside. Or if you’re using a store bought crust just skip this! Preheat the oven to 350 Fahrenheit.
Once the potatoes are cool, peel the skin and discard. Add the flesh to a blender and blend until smooth. You can opt to transfer this mixture to a mixing bowl and beat with all remaining ingredients until smooth or simply add everything to the blender and blend until smooth. Transfer to the prepared pie crust and spread the top smooth.
Bake for 60 minutes or until the top looks mostly set- the center will still be a tiny bit jiggly but will set as it cools. Let cool at room temperature for about 30 minutes, then place in the fridge for at least 2 hours to set and cool fully, ideally overnight.
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Marshmallow Meringue
Meanwhile, to make the marshmallow meringue, add 2 inches of water to a medium sauce pan and heat over medium heat. Add the egg whites, white sugar and cream of tartar to a heat proof bowl. Add the bowl to the sauce pan but make sure the water isn’t touching the bowl.
Whisking constantly, heat until the sugar dissolves and the mixture reaches 160 degrees Fahrenheit. It will start a bit thick but then thin out and get a bit foamy.
Once it reaches 160 degrees F, carefully remove the bowl and add in the vanilla. Either add to a stand mixer with the whisk attachment or use a handheld electric mixer to beat for about 5 minutes or until stiff peaks form. Set in the fridge until ready to use on the pie.
Once the pie has set and cooled, top with the marshmallow meringue and swirl all around the pie. Use a kitchen torch on top to toast if desired. Slice and serve! Try my gluten free sweet potato cake next!
How to store
This gluten free sweet potato pie stores well in the fridge! I like to just leave it right in the pie dish, cover with foil and store in the fridge for up to 5 days. Since it’s meant to be served cold, no need to reheat or anything. Because of the marshmallow meringue topping, I do not recommend storing at room temperature.
This is not a recipe I recommend freezing- the texture won’t hold up well when it thaws.
Fall desserts to try!
- Sweet Potato Oatmeal Cookies
- Gluten Free Pumpkin Cupcakes
- Maple Pecan Cookies
- Gluten Free Apple Bread
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Sweet Potato Pie
by: claire cary
Ingredients
Pie
- ½ batch gluten free pie crust
- 1 ¼ pounds sweet potatoes
- ⅓ cup unsalted butter melted then cooled slightly
- ⅔ cup brown sugar
- 2 tablespoons white sugar
- ⅔ cup heavy cream
- 1 egg
- 2 egg yolks
- 2 ½ tablespoons gluten free all purpose baking flour
- 2 teaspoons vanilla extract
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon salt
Marshmallow Meringue
- 3 egg whites
- ¾ cup white sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Boil the sweet potatoes (whole, with the skin on) until easily pierced with a fork. Drain and then set aside until cool enough to handle.
- Meanwhile, prep the base crust and set aside. Or if you’re using a store bought crust just skip this!
- Preheat the oven to 350 Fahrenheit.
- Once the potatoes are cool, peel the skin and discard. Add the flesh to a blender and blend until smooth. You can opt to transfer this mixture to a mixing bowl and beat with all remaining ingredients until smooth or simply add everything to the blender and blend until smooth.
- Transfer to the prepared pie crust and spread the top smooth.
- Bake for 60 minutes or until the top looks mostly set- the center will still be a tiny bit jiggly but will set as it cools. Let cool at room temperature for about 30 minutes, then place in the fridge for at least 2 hours to set, ideally overnight.
- Meanwhile, to make the marshmallow meringue, add 2 inches of water to a medium sauce pan and heat over medium heat. Add the egg whites, white sugar and cream of tartar to a heat proof bowl. Add the bowl to the sauce pan but make sure the water isn’t touching the bowl.
- Whisking constantly, heat until the sugar dissolves and the mixture reaches 160 degrees Fahrenheit. It will start a bit thick but then thin out and get a bit foamy.
- Once it reaches 160 degrees F, carefully remove the bowl and add in the vanilla. Either add to a stand mixer with the whisk attachment or use a handheld electric mixer to beat for about 5 minutes or until stiff peaks form. Set in the fridge until ready to use on the pie.
- Once the pie has set and cooled, top with the marshmallow meringue and swirl all around the pie. Use a kitchen torch on top to toast if desired. Slice and enjoy!
Notes
Comments
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