With the major holidays past us and 2021 cleaning the landscape of the future, I’m sharing this simple sweet potato pie to brighten your table. January often is a “get down to business” month, sorting paperwork from 2020, recovering from the holidays – however you celebrated them, shoveling snow or enduring sunless days of winter, and ultimately, creating goals for 2021. I always look forward to this time of year, a fresh start to live life to its fullest and in the best way possible. Does this mean we can’t indulge just a little in a healthy-ish sweet potato pie? Let’s hope not!
Here’s the story. In November/December 2020 our area was in a restricted freeze due to rising numbers of COVID outbreaks and deaths. I felt like we were back at square one (March 2020) when everything was locked down. So when I wanted to make a pumpkin pie during the holidays, I couldn’t because I didn’t have evaporated milk in the pantry. I also didn’t want to forge the grocery stores for this one item. Ordering it online was not feasible either. So now what?
Ding, ding, ding! Use different ingredients than the traditional ones. I know that sweet potato pie has been around forever so I’m not re-inventing the wheel here, just re-inventing in our household what it would be for us – a dinner side dish or dessert? Dessert won out since the holiday meals had plenty of starch items on the plate.
And, after indulging during the holidays, I wanted to be able to eat this pie without feeling guilty that I was consuming too many calories. When I did my research on calorie count for pumpkin pie and sweet potato pie I have to tell you the numbers were all over the place. I didn’t find any recipe under 200 but did find some over 600 per slice. Which bring up the question, what constitutes a slice? Are the pies divided into 8 slices? 10 slices? 12 slices? Or 6? LOL That makes a huge difference in how the calories are distributed per slice. So, I gave up. I’m giving you the recipe and however you divide the pie, you can figure out the calories if you dare.
Cover edges of pie crust with foil or pie crimps to keep edges from over browning aka burning.
Slice and eat! Doesn’t need whipped cream but add if you prefer.
Sweet potatoes are more moist than pumpkin but it holds together well and is a tasty substitution.
Serves 8
Yields 1 pie
Save RecipeIngredients
- 1 pound sweet potatoes (about 3 small or 1 large)
- 1/2 cup butter, softened (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup whole milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon (I use a heaping measurement because we like cinnamon)
- 1 teaspoon vanilla extract
- 1 pre-made pie crust (Pillsbury or store brand or make your own)
Instructions
- PREP: Preheat oven to 350 degrees F. Spray pie plate with cooking oil like PAM.
- Pat pie crust into pie plate. stretch if necessary or roll out.
- Boil the sweet potatoes for about 35-40 minutes. Check for doneness by piercing with a fork. Drain the potatoes and remove the skin.
- Chunk the sweet potatoes and add to a bowl along with the butter. Mix together with whisk, immersion blender or mixer.
- Combine sugars, milk, eggs, nutmeg, cinnamon and vanilla. Add to sweet potatoes and mix until smooth-ish.
- Pour mixture into pie shell and bake for 55-65 minutes. A knife inserted in the middle should come out clean. If not, put back in the oven for another 5 minutes or so.
Calories
Fat
Carbs
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