Gluten Free Sweet Potato Pie

A simple holiday dessert that will leave you feeling GUILT-FREE!

Transform your baked sweet potatoes into a delectable and satisfying pie!




Serving Size: 1/12 slice of pie
  • Protein - 3 g
  • Carbs - 25 g
  • Fat - 18 g


  • 2 medium sweet potatoes, baked & skin removed
  • 1/2 cup grass fed butter, softened
  • 1/4 cup coconut cream
  • 2 tbsp unsweetened almond milk
  • 2 tbsp sugar free maple syrup
  • 2 free range eggs
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon powder
  • 1 ready-made gluten free crust, thawed
  • topping - So Delicious Coconut Whipped Cream

Cooking Utensils

  • food processor or large mixing bowl


  1. Preheat oven to 350 F.
  2. Add all of your ingredients into a food processor. Pulse until mixture is smooth. Option to mix ingredients in a large mixing bowl instead.
  3. Add the mixture to your pie crust, smooth over and bake for 45 minutes.
  4. Allow to cool for 15-20 minutes and top with So Delicious Coconut Whipped Cream.


Notes –¬†

Gluten Free Pie Crust – I found mine at Whole Foods. You can also find them at your local health markets like Sprouts or Publix.


Additional Information

Approximately 275 calories per serving.

~1 fist carbs, 3 thumbs fat

Calories may vary depending on brands of ingredients and substitutions.



Approved for Gluten Free, Vegetarian & Grain Free lifestyles.


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