Sweet Potato Pie with Quinoa Crust

Satisfy your Thanksgiving sweet tooth with this simple and delicious sweet potato pie with a protein-packed quinoa crust. 



  • 2 cups cooked Royal Rainbow Quinoa
  • 1⁄2 cup organic all-purpose flour (or sub a gluten free flour)
  • 2 TBSP ground flax
  • 4 TBSP butter (or sub vegan butter)
  • 4 TBSP dark amber maple syrup  

Pie Filling:

  • 4 cups sweet potato (approx 2 medium sweet potatoes)
  • 1 cup vanilla almond milk
  • 3⁄4 cups pure Mascobado Cane Sugar
  • 1 tsp cinnamon
  • 1⁄4 tsp ground cloves
  • 1⁄4 tsp ground ginger
  • eggs (or sub vegan eggs)


  1. Preheat the oven to 400 degrees
  2. Peel and dice the sweet potatoes. Boil in water to soften -- approximately 20 minutes. Drain the water and put the sweet potatoes in a medium mixing bowl. 
  3. Prepare the crust by stirring the cooked quinoa, flour, flax, and maple syrup together. 
  4. Fold in the room-temperature butter.  Be sure to combine evenly.
  5. Grease a pie plate with coconut oil or non-stick spray.  Press the quinoa crust into a pie plate.
  6. Bake the empty pie crust for 10 minutes. 
  7. Add the almond milk to the cooked sweet potatoes and use an immersion blender to puree.
  8. Add remaining ingredients to the sweet potato mix and mix well.
  9. Pour the filling into pre-baked quinoa crust. 
  10. Bake for one hour, or until a knife comes out clean. 
  11. Be sure to check on the crust partway through to make sure it's not burning. If it's browning too fast, add foil around the edges to protect it. 

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