Still looking for the perfect Thanksgiving dessert? This healthy and delicious version of the classic sweet potato pie recipe is always a hit!
Lightened-Up Sweet Potato Pie Recipe
In the spirit of the holidays, I bring you this little slice of heaven. A lightened-up sweet potato pie recipe, perfect for Thanksgiving. I love baking this pie during the holiday season because it’s got that warm, cozy flavor we all crave this time of year. 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!)
Why You’ll Love This Sweet Potato Pie
- It’s got good-for-you ingredients. While most desserts pack empty calories, this one is made with healthy sweet potatoes, which are high in beta-carotene and vitamin C.
- Easy to make. This simple pie recipe is great for beginner bakers and for anyone who is super busy with all the holiday festivities. To make it quick and easy, I use a store-bought frozen pie crust.
- A crowd-pleaser. With cozy pumpkin spices and brown sugar, this sweet potato pie recipe is impossible to resist!
What You’ll Need
Scroll down to the recipe card below for exact measurements.
- Sweet potatoes – You’ll need to boil these in the skin, so make sure you buy ones that will fit in a pot. (The extra-long ones might not!)
- Light butter – Let this soften to room temperature.
- Light brown sugar – Unlike most recipes, you don’t want to pack the brown sugar for this one.
- 1% milk and eggs – Like pumpkin pie, sweet potato pie is custard-based, which means milk and eggs are essential to achieve the perfect texture.
- Spices – Pumpkin pie spice and ground cinnamon.
- Vanilla extract – To enhance the flavor.
- Unbaked pie crust – You can make your own pie crust or use store-bought.
How to Make Sweet Potato Pie
See the recipe card below for printable instructions.
- Cook the potatoes. Boil the whole, unpeeled sweet potato(es) for 50 to 55 minutes, or until they’re tender.
- Peel. Rinse the sweet potatoes in cold water until they’re cool enough to work with and remove the skin.
- Puree. Add the potatoes to a blender and pulse for a minute.
- Make the filling. Mix the sweet potatoes with the butter, then beat in the remaining ingredients until smooth.
- Assemble. Pour the filling into the pie crust.
- Bake. Place the pie in the oven and bake for 55 to 60 minutes, or until a knife inserted into the center comes out clean.
How to Make a Crustless Sweet Potato Pie
To make this dessert even lighter, go crustless! Spray a pie dish with baking spray, pour the filling into the dish, and bake as directed. (Try my Crustless Pumpkin Pie too!)
Without the crust, it’s only 144 calories per slice. On the 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!)
Tips and Variations
- Buy sweet potatoes that are similar in size. If you have one big potato and one small potato, the larger one will take much longer to cook. It’ll make your life easier if they’re both done at the same time!
- Make sure the potatoes are fully coked through. When you pierce the sweet potatoes with a knife, it should slide in easily all the way to the center. If not, continue to boil until they’re tender.
- Let the pie cool before serving. Allow the pie to cool to room temperature, then place it in the refrigerator to chill; this will help it properly set. Like homemade pumpkin pie, sweet potato pie needs to be refrigerated.
What to Serve With Sweet Potato Pie
Whipped coconut cream makes a delicious topping for sweet potato pie, as does traditional whipped cream—whether it’s homemade, Cool Whip, or the kind from a can. I add a dusting of cinnamon on top, but toasted or candied pecans are another fun topping idea.
Proper Storage
- Refrigerator: Wrap the pie in the pan or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- Freezer: To freeze, wrap the pie tightly in the pan or place individual slices in an airtight container or freezer bag. Sweet potato pie can be frozen for up to 2 months. Thaw in the refrigerator before serving.
More Pie Recipes You Will Love
Sweet Potato Pie
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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Nutrition
Photo credit: Erin Alvarez
