I am so in love with this healthy sweet potato pie.
It’s everything a traditional homemade sweet potato pie should be – extra smooth, with a light and flaky pie crust that melts in your mouth.
If you grew up in the South, chances are high you’ve been to at least one family gathering in your lifetime where sweet potato pie made an appearance. But while pumpkin traditionally reigns king in the rest of the US, the under-appreciated sweet potato too often goes overlooked or is relegated to that ubiquitous sticky-sweet marshmallow casserole on every Thanksgiving table.
But I’d argue that this healthy sweet potato pie is actually even better than pumpkin pie!
Just one bite of the sumptuously smooth sweet potato filling, and you will be converted for life.
It’s no secret how much I love sweet potatoes.
On the blog, I’ve used them in cupcakes, chili, roasted slow cooker vegetables, and in one of my site’s most popular recipes: the Crispy Sweet Potato Fries.
Many grocery stores will carry already-canned sweet potato puree, but it’s easy enough to make your own by roasting sweet potatoes in the oven and then blending the flesh until smooth.
Want to know the easiest way to add more sweet potatoes to your life?
Just take your favorite pumpkin recipe and switch out the pumpkin puree for sweet potato!
Really, it’s that easy.
Healthy Sweet Potato Pie
Adapted from Healthy Pumpkin Pie
Healthy Sweet Potato Pie
- 15 oz sweet potato puree
- 1 3/4 cup milk of choice (really good with canned coconut milk)
- 2 tsp pure vanilla extract
- 2 tbsp oil OR more milk of choice
- 1/4 cup sugar or xylitol – Or you can decrease the milk by 1/4 cup and use pure maple syrup
- pinch uncut stevia OR 2 additional tbsp sugar
- 2 tsp cinnamon
- 1/8 tsp cloves
- 1 1/2 tbsp rolled oats
- 1 1/2 tbsp ground flax
- 1/4 tsp + 1/8 tsp salt
Preheat oven to 400 F, and prepare a pie crust in a 9-inch pan (I list a crust recipe below that you can use if desired). Blend all pie ingredients until completely smooth – or you can use oat flour instead of oats and stir by hand. Pour the filling into the crust, then bake 30 minutes on the center rack. Don’t open the oven door, but turn off the heat and leave in the closed oven another 30 minutes. Take out the still-underbaked pie, and let it cool. Then transfer the pie uncovered or very loosely covered to the fridge, where it will firm up after 5-8 hours or overnight.
Optional Crust Recipe – Or you can use your favorite pie crust instead of the one below:
1 1/2 cups ww pastry or all-purpose flour (Many readers have said gf all-purpose flour also works)
1 tsp salt
1/3 cup sugar of choice or xylitol
1/2 cup canola or vegetable oil (80g)
2-4 tbsp water (I used 3)
Preheat oven to 200 F. In a large mixing bowl, combine dry ingredients. Add the oil, and stir. Add water as needed until it just sticks together but is not yet gummy. Press evenly into a 9-inch pie pan. Put the crust in the oven and immediately increase the temperature to 350 F. The crust will rise, so either use pie weights during baking or just press the pie crust back down after baking. Bake 15 minutes. Let cool. Then use in the above sweet potato pie recipe.
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