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Gluten-Free Sweet Potato Pie (for the impatient cook)

I love sweet potato pie but being a very impatient person I had to find a way to make a gluten free sweet potato pie quick and easy. Waiting an hour for the yams to bake and chilling pie dough for an hour are just not on my agenda. Rolling out pie dough? Too difficult when I’m also preparing an entire holiday meal. So what to do? A cookie crumb crust and a little use of the microwave get this pie to the oven pretty quickly.

This pie can easily be made dairy-free also. The gluten-free Mi-Del Ginger Snaps I used for the pie crust are dairy-free. Just use your choice of milk and butter substitutes.

Pre-heat the oven to 350°

Gluten-Free Ginger Snap Pie Crust

2 cups gluten-free ginger snap crumbs – I used the entire package of Mi-Del Gluten Free Ginger Snaps and ground them to crumbs in the food processor 5 Tbsp melted butter or butter substitute 2 Tbsp sugar

Mix the sugar and cookie crumbs together in a mixing bowl. Pour in the melted butter and stir until well combined. Pour the contents of the bowl into a 9″ pie pan and press, starting in the middle and working your way out to and up the sides. Bake for 5 minutes and cool on a rack. Leave the oven on because the whole pie is not far behind.

Sweet Potato Pie Filling

1 ¼ lb yams (or close to it) ½ c milk (dairy or dairy-free) ½ c sugar ¼ c maple syrup or agave 4 tbsp melted butter 2 eggs 1 tsp cinnamon 1 tsp vanilla extract ¼ tsp salt

  1. Rinse and slice the yams in half lengthwise. Place them cut side down on a dinner plate. Microwave on high for about 7 minutes or until cooked through. If the yams are large, stop the microwave and flip them over once or twice.

  2. While the yams are cooking, place the rest of the ingredients into the bowl of a food processor. Once the yams are cooked, hold them with a towel and peel off the skin. and discard.

  3. Add the yam flesh to the food processor. Process until the mixture is smooth.

  4. Pour into the pie crust and bake for 40-45 minutes or until a toothpick comes out clean. Cool before serving.

  5. Top this gluten-free sweet potato pie with fresh whipped cream flavored with a hint of vanilla and cinnamon or my Sweet and Spicy Candied Pecans.


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