Sweet Potato Pie Recipe
Swap out the high-calorie pumpkin pie for a healthier, lower-sugar sweet potato pie. This popular southern dish is so delicious, it's worth trying!
Overview
Total time: 45 S
Servings: 10
Calories: 220
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp. kosher or sea salt
- 1 tsp. granulated sugar
- 10 tbsp. butter cut into pieces
- 0.66 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- 1/2 cup ice cold water divided
- 2 1/2 cups sweet potatoes or yams peeled, cubed, boiled
- 1/2 cup evaporated milk
Nutritional Information
- Serving Size: 1 slice
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 150mg
- Carbohydrates: 33g
- Fiber: 1g
- Sugar: 17g
- Protein: 4g
Instructions
Pie Crust:
2 ½ cups all-purpose flour
½ tsp. kosher or sea salt
1 tsp. granulated sugar
10 tbsp. butter, cut into pieces
½ cup ice cold water, divided
- Add first 4 ingredients to jar and secure lid. Press "Pulse" 8-10 times.
- Add ¼ cup water and secure lid. Press "Pulse" 4 times.
- Add remaining water and press "Pulse" 4 times or until dough is formed; do not over blend.
- Remove dough, and divide into two balls.
- Pat into a smooth disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough.
Note: One dough disc will be used for this recipe. The other dough disc may be used for another 1-crust pie or frozen for up to 6 weeks for later use.
Pie Filling:
2 ½ cups peeled, cubed, boiled sweet potato or yams
⅔ cup granulated sugar
½ cup evaporated milk
2 eggs
1 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
⅛ tsp. ground ginger
- Add all ingredients to jar and secure lid. Blend on the lowest setting (Low or Speed 1) for 5-10 seconds or until filling is blended and smooth.
- Pour into pie dish lined with pie crust.
- Bake at 350˚F for 45 min – 1 hour
Yeah, I know what you mean. I think that the essential tools for a kitchen are a Kitchenaid mixer and a great blender like a Blendtec. I also believe in working smarter — not necessarily harder.
This was delicious. I cheated and used premade crust though. I have had many sweet potato pies, and this felt and tasted lighter because there’s no butter in the filling.
How did you pie turn out? Did the whites work out well?
I didn’t make it yet, but thanks for reminding me! I’m going to make it for Thanksgiving!
How about now? lol, I’m very curious to see if whites work.
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