Indulge in the timeless delight of a quick-to-make, old-fashioned sweet potato pie, using canned sweet potatoes. Crafted with a gluten-free pie crust and sweetened with the richness of maple syrup, this dish has earned its place as a cherished holiday favorite.
During the holiday season, few desserts can outshine the classic appeal of a well-prepared sweet potato pie. While pumpkin pie typically steals the spotlight this time of year, the sweet potato should not be overlooked. This delightful vegetable boasts a natural sweetness that sets it apart, offering a flavor profile reminiscent of pumpkin.
During the holiday season, consider showcasing this sweet potato pie recipe as an alternative to the traditional pumpkin pie. The flavors are strikingly similar.
You have the flexibility to use a store-bought or homemade pie crust, incorporate either canned or fresh sweet potatoes, and even substitute maple syrup with honey or agave if necessary. Such adaptability is just one of the many reasons why this pie comes highly recommended!
For more gluten-free pie recipes, check out our Gluten-Free Pecan Pie, Impossible Pumpkin Pie and Peanut Butter Pie (No Bake).
Ingredients
- 28 ounce sweet potatoes, drained
- 2 large eggs
- 1/3 cup maple syrup
- 2 teaspoons vanilla ✅
- 1 teaspoon cinnamon ✅
- 1/2 teaspoon salt
- 1 gluten-free pie crust
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Sweet Potato Pie
Preheat the oven to 400°F.
Blend the pie mixture
To the mixer bowl add the sweet potatoes, eggs, maple syrup, cinnamon, vanilla, and salt. Mix well. Pour into the pie crust.
Bake
Bake 45 minutes or until the pie is set.
Tips and Tricks
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that the oven is at the right temperature when you’re ready to bake the pie.
- Blend the Pie Mixture: In a mixing bowl, combine the following ingredients: 28 ounces of drained sweet potatoes, 2 large eggs, 1/3 cup of maple syrup, 2 teaspoons of vanilla extract, 1 teaspoon of cinnamon, and a pinch of salt. Mix these ingredients thoroughly until they are well combined and create a smooth mixture.
- Pour into the Pie Crust: Take your prepared pie crust and pour the sweet potato mixture into it. Ensure that the pie crust is evenly coated with the mixture for a consistent pie texture.
- Bake: Place the pie in the preheated oven and bake it for approximately 45 minutes or until the pie is fully set. You can check for doneness by inserting a toothpick or a knife into the center of the pie; it should come out clean when the pie is ready.
Frequently Asked Questions
Sure can! Simply swap the canned sweet potatoes with 3 1/2 cups of boiled sweet potatoes.
The boiling time will depend on the size of the sweet potatoes. To cook quicker, cut the sweet potatoes into small cubes then boil for 20 minutes or until fork tender. Drain then mash.
Store sweet potato pie in the fridge for up to 3 days or in the freezer for up to 3 months. We recommend wrapping individual pie slices in plastic wrap prior to freezing to prevent freezer burn.
This recipe would be delicious served with a dollop of Homemade Whipped Cream or alongside Cheesy Potatoes. For a delicious adult cocktail pairing try Holiday Irish Cream, Brandy Slush (Wisconsin Version) or Crockpot Mulled Cider.
Storage Instructions
To store your sweet potato pie, begin by allowing it to cool completely at room temperature after baking, which usually takes about 1-2 hours. Once it has cooled, cover the pie with plastic wrap or aluminum foil, or place it in an airtight container.
If you need to store it for a more extended period, freezing is an option. To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil, or place it in an airtight freezer-safe container. Frozen sweet potato pie can be stored for up to 2-3 months.
Before serving, you can warm the pie in a preheated oven at a low temperature (around 250°F or 120°C) for 15-20 minutes to freshen it up, or simply serve it at room temperature.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Sweet potatoes have more naturally occurring sugar than pumpkins. This means they don’t need as much added sugar in a recipe as would a pumpkin.
- When using a hand mixer, always hold one side of the bowl with the hand that is not holding the mixer to keep it in place.
- If your pie cracks in the center, add a dollop of whipped cream or cool whip once cooled. No one will ever know!
More Sweet Potato Recipes
- Air Fryer Baked Sweet Potato
- Gluten Free Sweet Potato Fries
- Sweet Potato Muffins
- Baked Sweet Potato Slices
- Gluten Free Sweet Potato Flatbread
- Butternut Squash and Sweet Potato Soup
- Sweet Potato Crunch
- Sweet Potato Egg Cups
More Pumpkin Recipes
- Pumpkin Spice Popcorn
- Gluten Free Pumpkin Pancakes
- Gluten-Free Pumpkin Roll
- Gluten Free Pumpkin Bars
- Gluten-Free Chocolate Chip Pumpkin Muffins
- Crockpot Pumpkin Soup
- Gluten-Free Pumpkin Muffins
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Old Fashioned Sweet Potato Pie Recipe
Ingredients
- 28 ounce sweet potatoes, drained
- 2 large eggs
- 1/3 cup maple syrup
- 2 teaspoons vanilla ✅
- 1 teaspoon cinnamon ✅
- 1/2 teaspoon salt
- 1 gluten-free pie crust
Instructions
- Preheat the oven. Preheat the oven to 400°F.
- Blend the pie mixture. To the mixer bowl add the sweet potatoes, eggs, maple syrup, cinnamon, vanilla, and salt. Mix well. Pour into the pie crust.28 ounce sweet potatoes, drained, 2 large eggs, 1/3 cup maple syrup, 2 teaspoons vanilla, 1 teaspoon cinnamon
- Bake. Bake 45 minutes or until the pie is set.
Notes
Storage Instructions
Store sweet potato pie in the fridge for up to 3 days or in the freezer for up to 3 months. We recommend wrapping individual pie slices in plastic wrap prior to freezing to prevent freezer burn.Serving Suggestions
This recipe would be delicious served with a dollop of Homemade Whipped Cream or alongside Cheesy Potatoes. For a delicious cocktail pairing try Holiday Irish Cream, Brandy Slush (Wisconsin Version) or Crockpot Mulled Cider. CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.Nutrition
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Scott says
The addition of the whiskey is brilliant. I’ve made a few sweet potato pies and the whiskey must be the “secret” ingredient I was missing. Love it- thanks for sharing.
Create Kids Club says
Thanks Scott! It is my favorite twist of the dish, and I may, or may not, have a drink on the side while making this dish 😉
nutrisavvysblog says
I love how you’ve included the sweet potato vs pumpkin comparison in this post. It’s true some things are more caloric, but provide great nutritional value nonetheless. I’m all for both. Maybe serve half-n-half. But for this dish, I’m all in for the sweet potato. BTW: We make a Bourbon Sweet potatoes dish every year and it’s a hit – that spirited addition really bumps it up a notch.
Create Kids Club says
Thanks Nutrisavy:) I have made this pie with half sweet potato and half pumpkin when I was feeling lazyish and used the canned varieties. I only had one can of sweet potatoes so I used pumpkin as well. There was really no taste difference – but you are correct that it lightens the dish even more. I will have to look for your recipe- it sounds delish 🙂