Gluten Free Sweet Potato Pie with Marshmallow Recipe

by Carol Kicinski on November 15, 2015

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Gluten Free Sweet Potato Pie with Marshmallow Recipe


Many of my family members love pumpkin pie, but there are a few, or at least one, who doesn’t. But for some reason, he absolutely adores sweet potato pie.

This fun and delicious alternative (or in my case, addition) to pumpkin pie is a riff on that traditional sweet potato casserole topped with marshmallows.

It is also easy to prepare, thanks to the gluten free graham style cracker crumbs from Kinnikinnick. And can be easily made dairy free.

You can make this Gluten Free Sweet Potato Pie with Marshmallow Recipe ahead but I like to brown the marshmallows just before serving so they are ooey and gooey. It only takes a minute under the broiler.

Gluten-Free-Sweet-Potato-Pie-With-Marshmallows-Recipe

Gluten Free Sweet Potato Pie with Marshmallow Recipe

Ingredients

Gluten-free nonstick cooking spray
2 cups Kinnikinnick gluten free graham cracker crumbs
10 tablespoons melted butter or dairy-free butter substitute, use divided
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
Kosher or fine sea salt
½ cup brown sugar
3 large eggs
1/3 cup half-and-half, heavy cream, or full-fat coconut milk
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
About 36 marshmallows

Directions

Preheat the oven to 350 degrees. Spray a 9-inch pie pan with cooking spray.

Combine the graham cracker crumbs with 6 tablespoons melted butter. Press firmly into the prepared pie pan, going up the sides of the pan. Bake for 8 to 10 minutes or until brown and fragrant. Leave the oven on.

Place the sweet potatoes in a pot of salted cold water, bring to a boil, and let boil for 5 to 10 minutes or until very tender. Drain the sweet potatoes and put in the bowl of a food processor and puree until smooth. Add the brown sugar, eggs, half-and-half, vanilla, cinnamon, and nutmeg. Process until fully combined, scraping the sides of the bowl once or twice.

Pour the mixture into the pie crust and bake for 45 minutes or until the filling looks set. Let the pie cool, then refrigerate until cold, about 2 hours.

Preheat the broiler to high and position an oven rack in the top third of the oven.

Top with marshmallows and broil for about 1 minute or until the marshmallows swell and brown.

Servings:

This Gluten Free Sweet Potato Pie with Marshmallow Recipe Serves 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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