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

4.82 from 11 votes
8
Cals:208
Protein:3.5
Carbs:38
Fat:6.5
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 hr
Cook: 1 hr
Total: 2 hrs
Yield: 10 servings
Serving Size: 1 slice

Ingredients

  • 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

Instructions

  • 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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Notes

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

Nutrition

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

Categories:

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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107 comments on “Sweet Potato Pie”

  1. Pingback: Lighter Versions of Your Favorite Holiday Dishes | Dr. Dirk Rodriguez

  2. 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!

  3. 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!

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

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

  6. 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?

  7. 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!

  8. 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.

  9. 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.

  10. 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.

  11. 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!

  12. 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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