Gluten Free Sweet Potato Meringue Pie Recipe

by Carol Kicinski on November 11, 2016

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Want a change from traditional pumpkin pie? This Southern classic, made gluten free, is sure to become a new tradition in your family.

In my family, there is a great divide between pumpkin and sweet potato pie – there are those who love pumpkin pie and those who love sweet potato pie. And then there are those like me who love both. So, while it is not possible for me to take pumpkin pie off my holiday menu, it is perfectly ok (if not demanded) that I add sweet potato pie to the menu.

In order to create a little more distinction between the two pies, I like to top my sweet potato pie with meringue.

If you have never tried sweet potato pie, or you’re not a fan of pumpkin, I urge you to give this pie a chance. I don’t think you will be disappointed!

Recipe Notes: You can make this recipe dairy free – I have included substitutions in the recipe below. I like to use cage-free eggs, as they are just better and I always bake with Wholesome! organic sugars. If you don’t feel like making a gluten-free pie crust, you can purchase frozen ones in most grocery stores now or you could even use a gluten free graham cracker crust.


Gluten Free Sweet Potato Meringue Pie Recipe


2 pounds sweet potatoes, peeled and cut into 1-inch chunks
Kosher or fine sea salt
½ cup Wholesome! organic light brown sugar
3 large eggs
⅓ cup half-and-half, heavy cream, or full-fat coconut milk
4 tablespoons unsalted butter or dairy free butter substitute, melted
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (9-inch) gluten free pie crust, unbaked
3 large egg whites
¼ cup Wholesome! organic sugar


Preheat the oven to 350ºF.

Place the sweet potatoes in a pot of salted cold water. Bring to a boil and let boil for 5-10 minutes or until very tender. Drain the sweet potatoes and place them in the bowl of a food processor fitted with the steel blade. Puree until smooth. Add the brown sugar, eggs, half-and-half, melted butter, vanilla, cinnamon, and nutmeg. Process until fully combined, scraping down 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.

Beat the egg whites on high speed until frothy. Gradually add the sugar while beating and whip until stiff peaks form. Top the chilled pie with the meringue, spreading it all the way to the edges. With a spatula or back of a spoon, make swirls in the meringue.

Broil, turning once, for 60-90 seconds or until the meringue starts to brown.

Serve immediately or refrigerate until serving.


A gluten free pie that serves 8

Ready for dessert?

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Categories:    Dessert

{ 1 comment… read it below or add one }

Nancy November 16, 2016 at 5:17 pm

Never occurred to me to use meringue on this type of pie. Was planning on my usual pumpkin pie, but I might just make this as well, sounds yummy!


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