Break out the mixing bowls, and dust off the pie dish! Holiday baking season is here in full force, and we know all too well the struggle of finding desserts that accommodate food allergies, while appealing to everyone’s tastes. So we whipped up this gluten-free and vegan sweet potato pie using our Sweet Potato Millet cookies in the crust - it has all the warm flavors of fall without sacrificing taste or safety. We hope you love it as much as we do!


Sweet Potato Cookie Pie Recipe

Yields one 9-inch pie


  • 1 box of Partake Foods - Sweet Potato Millet Cookies

  • 1/4 cup sugar (we recommend coconut or brown)

  • 1/2 cup coconut oil or vegan butter

  • 2 cups of sweet potato puree

  • 1 1/2 cups coconut milk (or other alternative milk)

  • 2 tbsp oil of choice

  • 3 tbsp maple syrup

  • 1 1/2 tbsp oat flour (you can blend your own rolled oats)

  • 1 1/2 tbsp ground flaxseed

  • 1/4 cup sugar (we recommend coconut or brown)

  • 1 tbsp cinnamon

  • 1/4 tsp nutmeg

  • 1/8 tsp salt



  1. Preheat oven to 350F.
  2. Pour cookies into a zip-loc bag and crush with wooden spoon or rolling pin to make fine crumbs.
  3. Place cookie crumbs in large bowl. Add sugar and coconut oil. Stir well to combine.
  4. Pour crust mixture into pie pan and pat down bottom and sides to form crust. 
  5. Refrigerate for 30 minutes.


  1. In a large bowl, add sweet potato puree, coconut milk, oil, maple syrup, oat flour, ground flaxseed, sugar, cinnamon, nutmeg, and salt. Stir mixture until smooth.
  2. Pour mixture into cookie pie crust.
  3. Bake for 30 minutes on center rack. After 30 minutes, turn off heat and leave pie to rest in oven.
  4. Let cool for 2 hours (or refrigerate for firmer texture), then serve and enjoy!