Healthy Sweet Potato Pie

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This delicious healthy sweet potato pie is perfect for the holidays or special occasions!

You'll roast your own potatoes for the sweet potato pie filling, making for a rich and amazing recipe. The warm spices, creamy filling, and flaky pie crust combine to make the most delicious recipe.

It's comfort food, but full of nutritious ingredients as well!

Perfect for the holiday season this creamy sweet potato pie has the best flavors! It's a cozy and comforting dessert.

Jump to:

• Ingredients
• Instructions
• More Great Fall Dessert Recipes
• Substitutions & Variations
• Storage
• Tips for Making this Recipe
• Healthier Sweet Potato Pie

Ingredients

Here are the simple ingredients you'll need to make this homemade sweet potato pie.

• Fresh Sweet Potatoes
• Unsalted Butter
• Brown Sugar (or Coconut Sugar)
• Skim Milk
• Large Eggs
• Vanilla Extract
• White Whole Wheat Flour (or all purpose flour)
• Ground Cinnamon
• Ground Nutmeg
• Ground Ginger
• Kosher Salt
• Premade Pie Crust (I like to use a store-bought crust to save time, but you can make a homemade one if you'd prefer)

See the recipe card for quantities.

Instructions

Preheat oven to 400 degrees.

Prick the sweet potatoes several times with a fork. Place the sweet potatoes on an aluminum foil-lined baking sheet. Bake in the oven for 1 hour.

Remove the sweet potatoes from the oven and allow to cool before placing on a cutting board.

Cut a slit down the center of each of the sweet potatoes and carefully peel away the skin.

Reduce oven temperature to 350 degrees.

Place the peel sweet potatoes in a large bowl. Mash them with a potato masher or blend them in a food processor or with a hand mixer till creamy.

Add the butter, brown sugar, skim milk, eggs, and vanilla extract to the sweet potato puree. Whisk till fully combined.

Add the all-purpose flour, cinnamon, nutmeg, ginger, and salt to the bowl.

Whisk the mashed sweet potatoes mixture for 3 minutes till the ingredients are combined and the mixture is slightly fluffy.

Pour the sweet potato mixture into the prepared pie crust and pie pan.

Bake the pie in the oven for 50 to 60 minutes until the center has set and is only slightly jiggly.

Allow the pie to cool in the pie plate for 20 minutes before slicing. Serve with optional whipped heavy cream or a sprinkle of sea salt.

More Great Fall Dessert Recipes

Try some of our other fall favorites! These tasty desserts will be your new favorites.

• Healthy Pumpkin Pie
• Rose Apple Tart Recipe
• Baked Apples with Oatmeal

Substitutions & Variations

Need to make an ingredient swap? Here are some options.

• Milk - you can substitute the skim milk for whole milk, almond milk, or coconut milk if you'd prefer.
• Sweetener - the brown sugar can be swapped for coconut sugar or maple syrup.

Storage

The cooked pie will keep for up to 4 days in the refrigerator (cover it with plastic wrap, aluminum foil, or parchment paper) or it can be frozen for up to 1 month.

Tips for Making this Recipe

Cooking Tips - Keep an eye on the crust for the last 10 minutes of baking time. If it starts to brown too quickly you can place aluminum foil around the top of the dish to keep it from burning.

Specialty Ingredients - all the ingredients should be available at regular grocery stores, but if you want extra special spices, I love this cassia cinnamon from The Spice House.

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