Sweet Potato Pie

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A healthy and delicious version of the classic sweet potato pie – a perfect, easy sweet potato dessert recipe for Thanksgiving!

A healthy and delicious version of the classic sweet potato pie – a perfect, easy sweet potato dessert recipe for Thanksgiving!

In the spirit of the holidays, I bring you this little slice of heaven. A lightened-up sweet potato pie recipe, perfect for Thanksgiving. While most dessert pack empty calories, this dessert is made with healthy sweet potatoes, which are high in beta-carotene and vitamin C.

A healthy and delicious version of the classic sweet potato pie – a perfect, easy sweet potato dessert recipe for Thanksgiving!

This simple pie recipe is great for beginner bakers and for anyone who is super busy with all the holiday festivities. To make this quick and easy, I use a store-bought frozen pie crust.

If you’ve never baked a sweet potato dessert, you’re missing out! I love baking this sweet potato pie recipe during the holidays. I actually prefer it to pumpkin pie. Both pies are very similar, but sweet potato pie has a little more texture from the fresh potatoes. Another sweet potato dessert to try is my recipe for Mini Sweet Potato Meringue Pies.

Crust-less Sweet Potato Pie

To make it even lighter, go crust-less! For a crust-less version, spray a pie dish with baking spray, pour the sweet potato mixture into the dish, and bake as directed. Without the crust, it’s only 144 calories per slice. On the new MyWW plan without the crust it’s 3 Purple, 5 Blue and 6 Green. (I personally prefer mine with the pie crust – it’s definitely worth the extra points for the holidays!)

How to make Sweet Potato Pie

First, you must boil the sweet potatoes and blend them in a blender. Once smooth, put the potatoes in a bowl with the butter and mix well. Then, mix in all the other ingredients. Pour into a pre-made pie crust and pop in the oven. The recipe really is that easy!

boiled sweet potatoes in a blenderSweet potato pureeMaking sweet potato pieEasy sweet potato pie recipe

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Sweet Potato Pie

4.84 from 12 votes
A healthy and delicious version of the classic sweet potato pie – a perfect, easy sweet potato dessert recipe for Thanksgiving!
Course: Dessert
Cuisine: American
A healthy and delicious version of the classic sweet potato pie – a perfect, easy sweet potato dessert recipe for Thanksgiving!
Prep: 1 hour
Cook: 1 hour
Total: 2 hours
Yield: 10 servings
Serving Size: 1 slice


  • 1-1/2 lbs sweet potatoes
  • 2 tbsp light butter, softened
  • 3/4 cup light brown sugar, not packed
  • 1/2 cup 1% milk
  • 2 large eggs
  • 1/2 tsp ground pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 9 inch unbaked pie crust


  • Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers.
  • Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  • Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!

Last Step:

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With Crust: 6 Purple, 8 Blue, 9 Green per slice
Crustless: 3 Purple, 5 Blue, 6 Green per slice


Serving: 1 slice, Calories: 208 kcal, Carbohydrates: 38 g, Protein: 3.5 g, Fat: 6.5 g, Saturated Fat: 2.5 g, Cholesterol: 41 mg, Sodium: 135 mg, Fiber: 2 g, Sugar: 15 g


Photo credit: Erin Alvarez

A healthy and delicious version of the classic sweet potato pie – a perfect, easy sweet potato dessert recipe for Thanksgiving! #Thanksgiving #sweetpotatopie #dessert #sweetpotato

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108 comments on “Sweet Potato Pie”

  1. YUM! So good, thank you! (I subbed water for milk bc I’m lactose intolerant, subbed ghee for butter and a mix of date sugar & maple syrup for brown sugar.

  2. Hi. Where i live there is no pumpkin pie spices, if i add cinnamon and ginger instead would it be ok?
    thanks for your recipes.

  3. oh my gosh Gina, you are amazing! you have the 3 WW colors/points on recipes already! i appreciate you soooo much! Living the ST life!

  4. Excited to try this lighter version! I’m a Southern girl who’s been making the old school recipe for years. A little tip: I prefer to bake the sweet potatoes, rather than boil. I think the flavor is a deeper and the skins pull right off! 🙂

  5. While this is a nice “skinny” recipe, it’s not a traditional sweet potato pie recipe. Sweet potato pies are made from yams (sometimes orange sweet potatoes) that give them the beautiful orange color, do not contain pumpkin pie spices, brown sugar, or cinnamon. Sweet potato pies and pumpkin pies taste different. I don’t like pumpkin pies, but sweet potato pie is my favorite. So, for me this is a lightened-up pumpkin pie recipe using sweet potatoes.

    1. I always put cinnamon and brown sugar in my sweet potato pies! You could modify the spices per your regular sweet potato pie recipe if you’d prefer, but this recipe is just like my southern sweet potato pie recipe, with less butta and sugar. Try it ~ it’s very good!

    2. Actually YAMS are NOT sweet potatoes, but a different root vegetable that does not grow readily in America. Sweet potato pies are made from,,,SWEET POTATOES.

  6. Avatar photo
    Stephanie Mulligan

    Could one substitute Butternut squash for sweet potatoes to cut down on SP’ts they are quite similar
    Thanks Stephanie

  7. What size of pie plate did u use?  Candace be made in a deep dish pie plate? Thank you for your help.

  8. I have never had sweet potato pie but I’m going to try it out. Do you have a suggestion on the type of sweet potato to use? There are so many varieties I’m not sure of the most flavorful one.

  9. Yummy. I used 2 eight inch pie crusts with 5 sweet potatoes. While this dish is decadent, next time i would cut the brown sugar in half since it truly taste like dessert instead of a side dish. I used two premade shortbread pie crusts and it baked very nice.

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  12. I made this for my family’s early Thanksgiving dinner, and it was a million times better than my pumpkin pie with heavy cream and crystallized ginger! Being on WWbthis year, I needed a new pie recipe and was nervous to stray from my usual pumpkin pie. I can say with total confidence that this will be in regular rotation during the Holidays. The texture was perfect, too. Thanks, Gina!

  13. Hi Gina! I want to make this pie for my Mom as she loves anything sweet potato. However, she is allergic to eggs. Do I need to substitute the eggs with another ingredient? If so, what can I use? Thank you! I love your recipes!

  14. How come the sweet potatoes in the store are a golden color and yams are orange? Are you using yams or sweet potatoes?

  15. Excellent pie! It is not as sweet or rich as my original pie recipe which was a nice change. Will make again.

  16. The points you have listed is that with the Pie Shell? I was so hoping to find a crust that would be lower in points then the store bought ones or home made ones. I have been wanting to make my plum pie but with the double crust it is way to high in the WW points to be worth it. I have thought if a crust and crumb topping but it will still be some what high. Any thoughts?

  17. Made this today, I'm not the best chef, I have moved far away from a lot of my family members and they are usually the ones cooking the homemade stuff during the Holidays. Now, it is just my husband, mom in-law, and my 2 kids, I have been starting to cook with real food, so I can be the one cooking all that delicious homemade meals/desserts for the Holidays. First pie ever baked, it was DELICIOUS! I used sugar free whip cream, gave my mom in-law a plate, and she LOVED IT! I feel so accomplished, hopefully all my other pies will come out this great, thank you for sharing the recipe!

  18. I am making this for a teacher dinner for my son's school and was wondering if this pie can be made a day ahead of time and still be fine? If so how would you recommend storing it overnight? Thank you so much for all the wonderful recipes you share.

  19. My pie is in the oven and I cannot wait to get a slice. It is making the house smell amazing! I was wondering if you could use nonfat evaporated milk to give the pie a richer flavor? Would this throw off the points… Thanks!
    Also thank you so much for your recipes and post, I also made your mac and cheese tonight and it was to die for. I continue to lose weight because of your recipes.

    1. Wow, that’s a FANTASTIC idea (about the nonfat evaporated milk). The only thing is,. I looked it up and its 8 points for one cup, because it has a higher sugar content than regular 1% milk. Im sure it would taste amazing, though.

  20. This is AMAZING!!! My sweet potato hating husband and in-laws absolutely loved it. I used less brown sugar and didn't add butter (unintentionally, but I noticed no difference). We fought over the last piece. This is similar to pumpkin pie in flavor, but tastes so much better. It has a fluffier texture, somehow. I have made it several times and will be making it many more times in the future.

  21. Great recipe, but I would use slightly less brown sugar. I made the crustless version and, the next morning warmed a couple of tablespoons of this and mixed it in my steel cut oats. Delicious!

  22. I've just stumbled across this recipe and am about to make however to solve the crust issue, I'm planning on using FILO dough. I used that for my pumpkin pie and it was really good! I'm also going to do individual ones in a muffin tin. Easier to transport that way. 😉

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  24. Made this last night… SO YUMMY! I used yams instead of sweet potatoes but only because the sweet potatoes at my store didn't look so hot right now. My mom always uses yams in her recipe anyway. Also it took almost a half hour longer for it to cook thru than what it says on your recipe but that might just be my oven. Anyway I am totally making this again, thank you!

  25. Made this tonite and it was WONDERFUL!! My husband who wasn't sure about liked it more then the pumpkin pie I made.


  26. I am brand new to the cooking world and this was the first pie I've ever baked. It turned out perfectly and everyone loved it! Thank you so much! I am definitely full of cooking confidence now and will try more of your recipes today!

  27. I made my pie with soy milk instead of 1% milk. Used Splenda brown sugar instead of regular brown sugar. Same as others, I pureed my sweet potatoes in a food processor and would definitely recommend this as well. Finished product was topped with fat-free Cool Whip. I liked the pie warm but my honey said it was even better cold! This recipe is a real keeper for me, especially since I've been getting lots of sweet potatoes in my CSA! It's not overly sweet but still does give you that good holiday feeling. Love it!

  28. Avatar photo
    Gina @ Skinnytaste

    I used the one with orange flesh. Yams would work as well. Buttercup squash may be ok, I haven't tried it but why not!

    rose, yes a little less than 2 cups.

  29. Gina I am confused about which sweet potato variety to use. My local market has two varieties, 1 with a dark red skin and white flesh and 1 with a brown skin and orange flesh. Which did you use?

  30. Hey,

    I can't wait to try this recipe. Is there anything I can substitue for the milk? I keep kosher and would like to make this to go with chicken so it would have to be dairy free.

    Any ideas?

  31. Avatar photo
    Juju@ getfitjuju.blogspot.com

    I cannot wait till tmrw so I can make this pie! I do not have pumpkin pie spice, but I read what you recommended as substitutes! For now, I will have to dream about it… 🙂

  32. Gina, I made this and then got too scared to taste it! As it turns out Sweet Potato Pie tastes amazing. I love it!!!

    I also blog all about my cooking mishaps- every single recipe I have ever used is from your site. I've been telling everyone I know about it!


  33. Avatar photo
    Gina @ Skinnytaste

    Amanda, I'm a sucker for pie myself! Glad you all liked it!

    Lauren, awesome tip!!! I'll remember that for next time.

  34. Gina, Saw that another commenter was looking for a low fat crust. I suggest rolling your crust out a little thinner to save on calories! I just buy refrigerated crust, let it warm up a little, then roll it out a little more. Place it in the pie dish as usual, and trim the excess. I weighed it the first time I did it, and took off about 25% of the starting weight! It was about an inch and a half that got trimmed all the way around. No one has ever noticed! 🙂

  35. Gina, I made this pie for a dinner at my mom's this past Saturday. It was delicious! Even my kids who won't eat sweet potatoes (don't know why) loved it. I did use my food processor which made it super smooth. It was the perfect amount of filling for the crust (right to the top and didn't run over). I used a storebought crust (store brand even). We didn't have whipped cream to top it with, but my kids used light vanilla ice cream. I loved it just as it was. 🙂 Very, very yummy! Thanks for the recipe.

  36. Delicious…taste just as good as my grandmothers. I love this site recipes are so much better tha WW.

  37. I stumbled across your blog recently when looking for a sweet potato pie recipe. Wow! This one is great! I made a homemade spelt crust and sweetened it with agave and stevia. Adjusted it all to P+, my version being higher but that's OK. It was totally worth it. It was delicious and the texture of the sweet potatoes was very good. I used a stick blender to get rid of the fibers. Definitely a keeper. Thanks!

  38. I made this recipe for Thanksgiving and it was a huge hit! My kids loved it and they thought it was pumpkin pie. It will be one of my traditions to bring this pie. Thank you!

  39. Avatar photo
    It is what it is

    I just wanted to follow up to say that this pie (which I subbed a ginger snap crust) was THE hit of Thanksgiving. I had about 1/3 of the pie left over and had it over the next two mornings for breakfast. And, because I had a can of pumpkin, I made just the filling today (and since WW changed it's program, the pumpkin puree is now 0 points). SCRUMPTIOUS!

  40. Avatar photo
    It is what it is

    I made this today for the first time. I would definitely use the food processor next time to puree the sweet potato after boiling as the blender was not the best tool.

    Also, this made 40% more filling than my one, deep dish pie baker needed. I put the extra in a large ramekin and am baking it along side the pie.

    Also, I made this with a ginger snap crust using crushed ginger snaps and light butter.

    I know they say to never debut a new recipe on a holiday so we'll see how I do!

  41. Sorry for the silly question.. I'm confused about how much sweet potatoes to use. Is it 2 potatoes at 1.5lbs each, so 3lbs total? Thanks in advance!

    1. I’m plan on baking this for my daughter’s school teachers. They have a tradition where parents can bake or buy pies for all the teachers to have for the holidays. I have to bring it bake it on the 25th to bring for the 26th drop off. How should I keep it safe to eat and fresh for the remaining days until Thanksgiving? 

  42. I'll be making this yummy pie for Thanksgiving. I always use eggs beaters when baking instead of whole eggs. They reduce some fat and calories, but don't change taste or texture.

  43. Avatar photo
    Gina @ Skinnytaste

    Yes, you can make this with Splenda, Agave or Stevia instead. I think the crust makes the pie.

    This needs to be baked so I'm not sure if graham cracker would work.

    This is a great dessert for veggie haters!

  44. Made it, loved it! My 12 year old is a veggie hater and I did not tell him that this was sweet potato ….. he just assumed it was pumpkin and he ate it and asked for more! I didn't tell him until after his 2nd piece was gone!
    Thank you sooooooo much

  45. Could this be made diabetic friendly you think. With Splenda. I was also wondering if it would turn out ok as a crustless pie. Any ideas.

  46. Avatar photo
    Gloria (The Little Red House with the White Porch)

    YUM!!!! Boy, does this look good! I am copying this recipe and hope to make it! Thanks for sharing.

  47. Thank you! Thank you!! Thank you!!!

    I can not wait to try this!! I love Sweet Potato Pie… thank you!!!

  48. Made this today and it came out great. I'd never had sweet potato pie before, not sure why. I love sweet potatoes, and pie, so of course I love it!

  49. Avatar photo
    Gina @ Skinnytaste

    I used sweet potatoes. Yams would work too.

    If you don't have pumpkin pie spice, substitute with cinnamon, ginger, nutmeg and allspice.

    Angela, I actually like sweet potato pie better, but they are both so good! I like mine warm, with a bit of cream on top 🙂

  50. Thank you! I just recently saw a sweet potato pie recipe and thought "you know, I love pumpkin pie and I love sweet potatoes…I should try that some time". Have been meaning to search for a lightened-up recipe…you saved me the time! 🙂

  51. Really silly question: did you use sweet potatoes or yams? I love them both but I love the color yams give.

  52. Avatar photo
    Denise Michaels - Adventurous Foodie

    I made a Sweet Potato Pie one year and it absolutely beat the heck out of Pumpkin Pie. Thanks for the reminder. Sweet potatoes are amazing and can be used in so many great ways besides the sickening sweet mashed casserole with marshmallows on top.

  53. Thank you so much. I grew up on traditional southern sweet potato pie! I can't wait to try this one!

  54. Avatar photo
    Rachel (Two Healthy Plates)

    I love love love sweet potato pie – I can't wait to try out this version for Thanksgiving!

  55. Avatar photo
    Gina @ Skinnytaste

    I like this better than pumpkin pie! I should have mentioned… Adjust your spices to your taste. If you like nutmeg, add some too!

    Low fat pie crust is quite a challenge, another thing you can do is cut the pie in 10 slices.

  56. That sounds good. I will defiantely try it. Does anyone have an idea for a healthy version of pie crust. I don't really want to use a premade crust but I don't want a pie without crust either lol

    1. Hi Jasmin, looks like I’m a bit late with this reply, but I like to use a graham cracker crust for less fat and better flavor for my taste. You can buy a reduced fat version if you look for it ahead of time (hard to find things 3 days before Christmas)!

  57. Yum this looks delicious! My aunt likes to do this "trick" at thanksgiving, everyone always thinks they are eating pumpkin pie, it almost tastes exactly the same.