Gluten-Free Sweet Potato Pie
Enjoy a slice of this gluten-free Sweet Potato Pie whenever you need a satisfying snack. Made with simple ingredients and our Almond Pie Crust, it's easy to prepare and great to have on hand.
Ingredients
1 Piccola Cucina Almond Pie Crust
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp dried thyme
Salt and pepper, to taste
2 large eggs
½ cup milk (or dairy-free alternative)
½ cup shredded cheddar cheese (optional)
Fresh parsley, chopped, for garnish
Instructions
1
Preheat oven to 375°F (190°C).
2
Boil the sweet potatoes until fork-tender, about 10–12 minutes. Drain and mash lightly, leaving a little texture.
3
Heat olive oil in a skillet over medium heat. Cook the onion for 4–5 minutes until softened, then add the garlic and cook for another minute.
4
Stir the mashed sweet potatoes into the skillet. Season with smoked paprika, thyme, salt, and pepper. Remove from heat.
5
In a separate bowl, whisk together the eggs and milk.
6
Spread the sweet potato mixture evenly into the Piccola Cucina Almond Pie Crust. Sprinkle with cheddar cheese if using.
7
Pour the egg mixture over the filling.
8
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
9
Let cool for 5–10 minutes before slicing. Garnish with fresh parsley and serve warm.
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