4.8 from 63 votes
Healthy Sweet Potato Pie
This Healthy Sweet Potato Pie uses roasted sweet potatoes combined with coconut sugar, coconut cream, and warm spices to create a creamy and flavorful filling inside a pre-baked pie crust. The addition of cornstarch helps set the filling for a smooth consistency. Baking the pie at a moderate temperature ensures the filling cooks through without over-browning the crust. Topped with coconut whipped cream, this pie offers a rich dessert with natural sweetness and comforting spice notes.
Prep Time
8 hrs
Cook Time
1 hr 30 mins
Servings:
8
Calories:
313 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 313
% 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.