Introduction

If you’re looking for the ultimate gluten-free dessert that combines comfort food with elegance, this Sweet Potato Casserole Pie is your answer. This recipe transforms the classic sweet potato casserole into a stunning pie featuring a pecan crust, creamy sweet potato filling, and toasted marshmallow topping. Every bite offers a perfect blend of nutty crunch, spiced sweetness, and gooey marshmallow.

Ideal for holidays like Thanksgiving, this pie is sure to be the star of your dessert table. The pecan crust not only adds a delightful texture but also keeps the pie gluten-free. Meanwhile, the sweet potato filling is infused with warm spices like cinnamon, nutmeg, and ginger, giving it a depth of flavor that’s both comforting and sophisticated.

Whether you’re catering to dietary restrictions or simply want to try something unique, this pie is a showstopper. Serve it after a hearty holiday meal or as the centerpiece of a dessert buffet. With its balance of flavors and textures, this gluten-free sweet potato casserole pie is a treat everyone will adore!

Ingredients List

Sweet Potato Filling:

  • 2 pounds (900 grams) small sweet potatoes, unpeeled
  • ½ cup (100 grams) packed light brown sugar
  • 4 tablespoons (60 grams) unsalted butter, softened
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature

Pecan Crust:

  • 1 ½ cups (150 grams) pecan halves
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon kosher salt

Marshmallow Topping:

  • 6 ounces (about 27) marshmallows

Step-by-Step Instructions

1. Roast the Sweet Potatoes

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Poke holes in the sweet potatoes using a fork. Place them on the prepared sheet and roast for 45–50 minutes, or until tender and the skins are crisp.
  • Lower the oven temperature to 350°F (175°C). Let the sweet potatoes cool for 15–20 minutes, then peel and mash them in a large bowl. Refrigerate the mashed sweet potatoes while preparing the crust.

2. Make the Pecan Crust

  • Line the bottom of a 9-inch springform pan with parchment paper.
  • In a food processor, combine pecans, brown sugar, butter, and salt. Pulse until the mixture resembles coarse crumbs.
  • Press the mixture evenly into the bottom of the pan, compacting it firmly. Bake at 350°F (175°C) for 18–20 minutes, or until golden and fragrant. Cool completely.

3. Prepare the Sweet Potato Filling

  • Lower the oven temperature to 325°F (165°C).
  • In a stand mixer, beat the chilled sweet potatoes for 3 minutes on medium speed.
  • Add brown sugar, butter, salt, cinnamon, nutmeg, and ginger, and beat for another 2–3 minutes.
  • On low speed, mix in evaporated milk and vanilla extract. Add eggs one at a time, ensuring each is fully incorporated.
  • Increase speed to medium-high and beat for 45 seconds until smooth.

4. Assemble and Bake

  • Pour the sweet potato filling into the cooled pecan crust. Place the pie on a baking sheet to catch any spills.
  • Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.

5. Add Marshmallow Topping

  • Let the pie cool for 15 minutes. Arrange marshmallows evenly on top of the pie. Cool to room temperature before refrigerating for at least 4 hours or up to 2 days.

6. Toast and Serve

  • When ready to serve, preheat the broiler and position the rack close to the heat source. Broil the marshmallows for 1–3 minutes, watching closely to prevent burning.
  • Let the pie sit for 10 minutes to allow the marshmallows to set. Slice and serve immediately.

Tips for Success

  1. Sweet Potato Prep: Choose small, uniformly sized sweet potatoes for even roasting.
  2. Gluten-Free Check: Ensure all spices and marshmallows are certified gluten-free.
  3. Marshmallow Toasting: Keep a close eye while broiling to avoid burning the marshmallows.

Recipe Variations

  1. Nut-Free Option: Replace the pecan crust with a gluten-free cookie crust.
  2. Vegan Version: Swap butter for coconut oil, evaporated milk for almond milk, and eggs for a flaxseed substitute.
  3. Extra Crunch: Sprinkle crushed pecans over the marshmallow topping before broiling.

Serving Suggestions

  • Pair with whipped cream or a drizzle of caramel sauce for extra indulgence.
  • Serve alongside other gluten-free holiday desserts like pumpkin pie or apple crisp.
  • Enjoy leftovers as a decadent breakfast treat!

Storage & Leftovers

  • Refrigerator: Store covered in the fridge for up to 5 days.
  • Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.
  • Reheating: Warm slices in the oven at 300°F (150°C) for 10 minutes.

Nutrition Information (Per Serving)

Serving Size: 1 slice

  • Calories: 310 kcal
  • Protein: 5 g
  • Fat: 17 g
  • Carbohydrates: 35 g
  • Sodium: 170 mg

Cost Estimation

Approximate cost per serving: $2.50–$3.50
Budget Tips:

  • Buy sweet potatoes in bulk for cost savings.
  • Use store-brand gluten-free spices for affordability.

Have you tried this Gluten-Free Sweet Potato Casserole Pie? Share your thoughts in the comments below or tag us on Instagram with #SweetPotatoCasserolePie. Pin this recipe to save for your next holiday feast!