Healthy Sweet Potato Pie
User Reviews
4.8
Healthy Sweet Potato Pie
Description
The Healthy Sweet Potato Pie starts with sweet potatoes roasted until tender and then mashed to provide a smooth base. The filling is made by mixing the mashed sweet potatoes with coconut sugar for sweetness, coconut cream for richness, vanilla, cinnamon, nutmeg for warmth and aromatic spice, cornstarch to thicken, and salt to enhance flavor. After preparing the filling, it is poured into a pre-baked 9-inch pie crust to prevent sogginess from the wet filling. The pie is baked again at 350°F until the filling sets and just before the crust edges become too dark, with the help of foil or pie protectors.
This pie combines sweet, creamy sweetness with subtle spice and a flaky crust, suitable for dessert at holiday meals or any special occasion. The texture is dense yet creamy, with a balance of flavors that come from the roasted sweet potatoes and coconut-based ingredients.
Note that boiling peeled and cut sweet potatoes can be used as an alternative to roasting, which may shorten preparation time. The recipe uses canned coconut cream for richness but can be topped with coconut whipped cream for extra indulgence.
Ingredients
- 2-3 sweet potato scrubbed and washed, medium/large
- 3/4 cup coconut sugar
- 1 cup coconut cream canned
- 1 teaspoon vanilla
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 1/2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1 pie crust use store-bought or make your own, unbaked, 9 inch
- Coconut whipped cream for topping
Instructions
- Bake sweet potatoes: Heat oven to 400°F. Pierce sweet potatoes with a fork several times and place sweet potatoes on baking sheet. Roast 45 minutes or until tender. Let cool and remove skin from the sweet potatoes and discard. Place flesh into medium bowl, mash with a fork and measure 3 cups. Save any extra for another use.
- Meanwhile, place pie crust in a 9" inch pie pan and pre-bake according to package/recipe instructions.
- Reduce oven temperature to 350°F.
- Combine filling ingredients: you can do this in a stand mixer using the flat beater or in a high powered blender or food processor. If the volume is too much for your blender, you can blend the sweet potato in batches, transfer to a bowl and then mix in the rest of the filling ingredients. I combined everything in my Vitamix.
- Transfer filling into the baked pie shell. Cover the crust with aluminum foil or use pie protectors to keep the edges of the crust from getting too brown.
- Bake: Bake at 350°F for 25 to 30 minutes or until pie has set.
- Cool + Chill: Allow to cool and then transfer to the fridge to set up and chill for at least 8 hours, preferably overnight. Serve chilled with whipped topping.
Notes
- You can boil peeled and cubed sweet potatoes as a quicker alternative to roasting; cook until tender for about 15 minutes, then mash.
- Pre-baking the pie crust helps prevent sogginess when adding the moist sweet potato filling.
- Use pie crust shields or foil to keep the crust edges from over-browning during baking.
- Coconut whipped cream can be used as a topping to complement the pie's flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1slice without whipped cream | |
| Calories | 313kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 185mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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