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Sweet Potato Pie

Another delicious autumn and winter dessert classic is this sweet potato pie recipe.


If you love pumpkin pie and sweet potatoes, then this sweet potato pie is a must try. Similar in texture to pumpkin pie, but with that distinctive sweet potato taste. The addition of a few seasonal spices makes this perfect for any holiday table.


I use my own simple pie dough recipe, though a store-bough frozen pie shell will also work fine. I will often use the scraps of dough to create seasonal cut-outs to decorate the top to add a special seasonal touch.


This pie can be enjoyed by ovo-lacto vegetarians, and if a gluten-free pie is needed, ensure the pie shell purchased is gluten-free. This pie can also be made entirely dairy-free by swapping the evaporated milk with a dairy-free variety. Dairy-free evaporated milk can also easily be made at home by reducing nut or soy milk to a thickened consistency.

 

Ingredients

(Makes 8 servings)

  • 1, 9-inch store-bought pie shell, or 1/2 batch of my simple pie dough

  • 3 medium sweet potatoes, peeled and cubed

  • pinch sea salt

  • 1/4 cup plant-based butter

  • 1/2 cup monk fruit sweetener (or granulated sugar)

  • 1 teaspoon fresh ground nutmeg

  • 1/4 teaspoon ground cinnamon

  • 1 large egg

  • 1/2 teaspoon pure vanilla extract

  • 2 heaping teaspoons baking powder

  • 1/4 cup evaporated milk (or dairy-free evaporated nut milk)

 

Directions

If using my simple pie dough, prepare this first before starting this recipe. Only half of the dough recipe will be needed. Excess scraps of dough can be rolled out and cut into decorative, seasonal shapes and used to decorate the outer edges of this pie (optional). If using a store-bought pie shell, thaw before assembling the pie.


In a large saucepan over medium-high heat, add the cubed sweet potatoes with enough cold water to cover and a pinch of sea salt. Bring to a boil then reduce the heat to medium and allow to simmer until the sweet potato is fork tender (about 30 to 40 minutes). Turn off the stovetop and drain the sweet potato. Return the drained pot with the sweet potato to the hot element and allow any residual water to steam off. Agitate the pot regularly to prevent the sweet potato from sticking to the bottom.


Preheat oven to 350°F / 180°C and ready the pie crust for assembly.


Add the butter to the hot sweet potato and mash. Add sweetener, spices, egg, vanilla, and baking powder then continue mashing to incorporate. Add the evaporated milk and blend until smooth.


Pour into the prepared pie shell and shake lightly to even out the surface and eliminate large air bubbles. (If using decorative dough cut-outs, add them around the edge at this stage.) Bake until the pie is lightly browned on top and set in the middle (about 1 hour). Remove from the oven and allow to cool to room temperature.


Serve and enjoy!

 
 

Nutritional Information Per Serving:

total calories = 210 | total fat = 11.79g | saturated fat = 3.16g | cholesterol = 26.88mg | sodium = 325.75mg | net carbohydrates = 32.81g | dietary fibre = 1.51g | sugars = 3.56g | protein = 2.13g

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