Gluten-Free Sweet Potato Pie Recipe From The YogaFokus App

Looking for the perfect dessert to wow your guests this Thanksgiving? Look no further than the Food section of the YogaFokus app. Our Gluten-Free Sweet Potato Pie is rich in warm, spicy flavours and creamy in texture. Whether you’re gluten-free or just love a delicious twist on a classic, this pie will have everyone coming back for more. Made with delicious sweet potatoes and topped with coconut whipped cream, it fits right into any Thanksgiving spread. 

Gluten-Free Sweet Potato Pie Recipe 

Prep time: 15 minutes

Cook time: 60 minutes

Serves: 8

Ingredients

For the pie crust:

• 1 ¼ cups gluten-free plain flour (150g)

• 1 tbsp flaxseed meal (7g)

• ⅓ cup almond meal (30g)

• ½ tsp salt (1g)

• ⅓ cup coconut oil (7g)

• 4-6 tbsp ice cold water (80 g)

For the pie filling:

• 2 medium sweet potatoes, peeled and diced (360g)

• ½ cup full fat coconut milk (125ml)

• ¼ cup pure maple syrup (60ml)

• ¼ cup brown sugar (50g)

• 2 tbsp cornflour (30 g)

• 1 tsp vanilla extra (5g)

• 1 tsp ground cinnamon (2.5g)

• ½ tsp ground nutmeg (1g)

• ¼ tsp ground ginger (0.5g)

• ¼ tsp sea salt (0.5g)

For the coconut whipped cream:

• 1 tin of coconut cream, chilled in fridge overnight (400ml)

• 1 tbsp icing or powdered sugar (20g)

• 1 tsp vanilla extra (5g)

Method:

1. Preheat the oven to 180C/350F.

2. To make the pie dough: in a large bowl, add the gluten-free flour, almond flour, ground flaxseeds and salt, and mix well to combine.

3. Add in the solid coconut oil and use a fork to cut through the oil, until the flour mixture resembles coarse crumbs.

4. Gradually add the cold water, 1 tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. To make the filling: boil the sweet potatoes until tender. Drain well and set aside to cool then mash until smooth.

6. In a large bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.

7. Roll out the chilled pie dough and transfer it to a 9-inch pie dish. Use a fork to poke holes in the base of the pie crust.

8. Pour the sweet potato filling into the pie crust and smooth over so it is evenly distributed.

9. Bake in the preheated oven for 50-60 minutes until the filling is set and the crust is golden. If the edges brown too quickly, cover them with foil. Set it aside to cool.

10. To make the coconut whipped cream: open the chilled can of coconut milk/cream and scoop out the solidified cream (leave the liquid behind).

11. In a bowl, whip the coconut cream with an electric mixer on medium speed for 1-2 minutes, until light and fluffy. Add powdered sugar and vanilla, and whip again until fully combined.

12. To serve, top slices with a dollop of coconut whipped cream.

To save time and make this recipe even easier, why not use a pre-made pie crust or prepare it ahead of time so it’s ready to serve when it’s time to dig into dessert?

Thanksgiving made easy

We’re thrilled to add this recipe to our growing collection of crowd-pleasing dishes in the YogaFokus app. You’ll find plenty of Thanksgiving-inspired meals such as spiced pumpkin muffins, turkey sliders and more under the Holiday Favourites collection in the Food section of the app. Happy Thanksgiving!