Gluten-Free Sweet Potato Pie With Marshmallow Creme

This gluten-free sweet potato pie is made with a homemade buttery flaky pie crust and a smooth and creamy brown butter sweet potato filling that will melt in your mouth. Topped with homemade marshmallow meringue, this southern dessert is a must-have on your Thanksgiving menu.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 45

Roasting Time 1

Total Time 2 25

Servings

Calories 288kcal

Author Rebecca Taig

Ingredients

Gluten-Free Pie Crust

1 recipe for 9-inch par-baked pie crust

Sweet Potato Pie Filling

2 cups (460g) sweet potato puree, (about 3 medium-sized sweet potatoes)
8 tablespoons butter, browned
½ cup (100g) dark brown sugar
½ cup (120ml) heavy cream
2 large eggs
2 teaspoons vanilla extract
¾ teaspoon nutmeg
¼ teaspoon salt

Marshmallow Meringue Creme

½ recipe marshmallow meringue creme

Instructions

Roast the sweet potatoes. Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place the potatoes onto a parchment-lined baking sheet and bake for 1 hour until tender. Allow the sweet potatoes to cool.
Par-bake the pie crust. Increase the oven temperature to 425º F and follow these instructions for par-baking. Once the gluten-free crust is baked, set it aside and lower the oven temperature to 350º F. If using a store-bought pie crust, follow the instructions on the package.
Purée sweet potatoes. Once the sweet potatoes are cool to the touch, peel and add them to a food processor. Purée until smooth. This may take 2-3 minutes, depending on your equipment. Transfer 460 grams (measured on a food scale) of sweet potato purée to a large mixing bowl or the bowl of a stand mixer.
Brown the butter. Add the butter to a large skillet and bring the skillet to medium heat. As the butter melts, it will begin to foam and sizzle. Whisk and swirl the pan for even caramelization. The butter will go from a bright yellow to a deep golden brown as the toasted milk solids at the bottom caramelize and emit a nutty aroma. Once the desired color is reached, turn off the heat. Pour the brown butter on top of the sweet potato purée.
Mix the filling. Add the dark brown sugar, vanilla extract, nutmeg, and salt to the bowl. If using a stand mixture add the whisk attachment, otherwise, use a handheld electric mixer and mix until smooth. Pour in the heavy cream and the eggs, one at a time, and continue to mix until combined.
Add the filling to the pie shell. Pour the filling into the par-baked pie crust and place the pie dish on a large baking sheet.
Bake the pie. Place the baking sheet on the bottom rack of the oven and bake at 350º F for 40-50 minutes, or until the filling is just set. Add a pie shield halfway through the bake if needed. My sweet potato pie was fully baked at 44 minutes. You'll know the pie is ready when the center is slightly jiggly when you give it a nudge.
(Every oven is different, so I recommend checking to see if your pie is fully cooked at the 35-minute mark).
Chill the pie. Remove the pie from the oven and transfer it to a cooling rack for 2 hours. After two hours, place a piece of aluminum foil over the top of the pie and refrigerate the pie for at least 4 hours. Decorate with marshmallow creme right before serving.

Notes

Bake with room temperature ingredients. Bring the eggs and heavy cream to room temperature before making the pie filling. Using room temperature ingredients can blend more easily, resulting in a smoother velvety sweet potato pie. More importantly, you want to maintain the liquid state of the brown butter, because if the brown butter starts to harden before baking, the pie will have a grainy texture.

Frozen store-bought crust versus homemade pie crust. I've tested this recipe using store-bought pie crusts and my homemade gluten-free pie crust. When adding the filling to a store-bought pie crust, the pie was fully baked around 36 minutes, therefore I recommended checking your pie for doneness at the 35-minute mark.

Weigh the sweet potato puree. For best results, use a food scale to measure 460 grams of sweet potato purée for the recipe.

Make the pie crust ahead. I like to make my pie crust 24 hours ahead and store it in the freezer. Par-bake after the sweet potatoes are roasted.

Nutrition