Gluten Free Spiced Sweet Potato Pie
A twist on the classic pumpkin pie. We used sweet potato in this delicious gluten free bake, it's easier to find in the UK and tastes that little sweeter than the original.
Gluten Free Spiced Sweet Potato Pie
Rated 5 stars by 1 users
Servings
6 slices
Prep Time
60 minutes
Cook Time
60 minutes
Author:
Lavida Food
A twist on the classic pumpkin pie. We used sweet potato in this delicious gluten free bake, it's easier to find in the UK and tastes that little sweeter than the original.

Ingredients
150 g Bob's Red Mill Gluten Free 1-1 Baking flour
180 g Chilled Butter
6 tbs Ice Cold Water
1 pinch Salt
500 g Sweet Potato
125 g butter
200 g Soft Light Brown Sugar
125 ml Condensed Milk
2 eggs
1 tsp Mixed Spice
1 tsp Cinnamon
1 tsp Vanilla essence
For the pastry
For the filling
Directions
For the pastry
Add the gluten free flour and salt to a large mixing bowl and combine. Add the diced chilled butter and work in gently with a fork. Bring together with as much cold water as you need to form a dough.
Transfer the dough into a piece of plastic wrap and chill for 30 minutes. Roll out between two pieces of cling film and transfer to line your pie dish.
For the filling
Boil the sweet potato whole in skin for 40 to 50 minutes until soft. Run cold water over the sweet potato, and remove the skin.
Preheat oven to 180 C.
Break apart the sweet potato in a bowl. Add the butter, and mix well with mixer. Stir in sugar, milk, eggs, mixed spice, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into prepared pastry base.
Bake in the preheated oven for 55 to 60 minutes, or until knife inserted in centre comes out clean. Serve with a dollop of cream.