The Ultimate Healthy Sweet Potato Pie
Yields: 1 pie, 10 slices
This truly is the best healthy sweet potato pie — although it doesn’t taste healthy at all! The filling is perfectly smooth and creamy, deliciously sweet, and has lots of cozy spices. Paired with the flaky crust and rich whipped cream, it’s such a luxurious fall dessert! Leftover pie will keep for at least four days (if not longer!) if stored in the refrigerator.
  1. To prepare the crust, whisk together the flour and salt in a medium bowl. Cut in the butter using a pastry cutter (recommended!) or the back of a fork until the mixture resembles crumbs.
  2. Whisk together the milk, maple syrup, vanilla, and 2 teaspoons of water, and drizzle over the flour mixture. Mix until all of those liquid ingredients have been incorporated. Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. (I only used a total of 1 tablespoon of water.)
  3. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 30 minutes.
  4. While the dough chills, prepare the filling. Beat together the sweet potato and Greek yogurt in a large bowl. Sprinkle the erythritol, cinnamon, allspice, nutmeg, cloves, ginger, and salt over the mixture. Beat until fully incorporated. Pour in the milk, vanilla extract, and liquid stevia. Beat until fully incorporated. Gradually beat in the egg whites until fully incorporated.
  5. Preheat the oven to 375°F, and coat a standard 9”-round pie plate with nonstick cooking spray.
  6. Leaving the dough between the sheets of plastic wrap, roll it out into a 11”-wide circle. Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. Peel off the other layer of plastic wrap. Gently press the dough into the pie plate, and trim the overhang.
  7. Line the center of the pie with parchment paper (see Notes!), ensure that the parchment paper is fully touching the dough all the way around the steep sides of the pie plate, and pour pie weights (or uncooked rice, dry beans, or popcorn kernels!) into the center. Bake the crust at 375°F for 25 minutes. Carefully remove the parchment paper and pie weights.
  8. Spread the filling into the center of the par-baked crust. Bake the pie at 350°F for 25-30 minutes or until the center barely jiggles when lightly shaken. Cool completely to room temperature; then chill the pie set for an additional 8 hours before serving.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. For the gluten-free flour, use a store-bought gluten-free flour blend (like this!). Make sure to measure the flour like this or with a kitchen scale (← that’s the one I own and love!)

Any milk may be substituted for the nonfat milk.

Honey or agave may be substituted for the maple syrup.

Both sweet potatoes and yams work equally well in this recipe! Where I live, sweet potatoes are white and pale in color, so I actually used orange yams for the sweet potato pie in these photos.

Measure sweet potato (or yams!) after the sweet potato has been cooked and mashed.

I do not recommend substituting for the liquid stevia, if at all possible. It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy it online here because that’s the best price I’ve found.

However, if you really prefer to omit the liquid stevia from the filling, substitute ½ cup (120mL) of pure maple syrup, honey, or agave AND omit the milk. Alternatively, substitute 6 tablespoons (72g) of coconut sugar, brown sugar, or granulated sugar and reduce the milk to ¼ cup (60mL). The baking time may vary with any of these substitutions.

I buy my erythritol online here (and you'll use it in these recipes of mine, too!). Coconut sugar, brown sugar, or granulated sugar may be substituted for the erythritol. Granulated sucralose (Splenda) may also be substituted.

Before using the parchment paper, crumple it into a ball and smooth it out a few times until it’s wrinkly but easier to maneuver and not so stiff. This helps ensure that the pie weights are evenly spread out over the bottom and up the sides, which means you shouldn’t see any bubbles in the bottom of your pie crust!

Foil may be substituted for the parchment paper during the par-baking step.

You must let the pie cool to room temperature AND chill for 8 hours before serving! This allows the filling to properly thicken and set. If you prefer to serve your pie warm, then reheat individual slices once it has fully chilled for the best taste and texture.

The set of pie crust cookie cutters that I used for the decorates in the photos above is no longer available, but these are similar!

VEGAN VERSION: Substitute stick-style non-dairy butter (such as Earth Balance buttery sticks) for the butter. (Don’t substitute coconut oil! Coconut oil melts at a much lower temperature, so it doesn’t produce the same flaky texture in the crust.) Substitute your favorite non-dairy milk for the nonfat milk, non-dairy yogurt (such as soy- or almond-based) for the Greek yogurt, and 1 ½ tablespoons of Ener-G + 6 tablespoons of water for the egg whites.

HEALTHY WHIPPED CREAM: Place two beaters and a glass or metal bowl in the freezer for 5-10 minutes. Remove, and add 3 tablespoons (45mL) heavy cream to the bowl. Beat to the soft peak stage, about 2-3 minutes. Add 6 tablespoons (90g) Greek yogurt and 1 teaspoon liquid stevia. Beat to the stiff peak stage, about 1-2 minutes. Chill until ready to serve.

In the whipped cream, ½ cup of confectioners’ style erythritol, granulated sucralose, or regular powdered sugar may be substituted for the liquid stevia.

**See Nerd Alerts #1-13 of my blog post above for more information AND tips about the ingredients and baking instructions!**

{gluten-free, clean eating, low fat, low sugar, vegan option}
Recipe by Amy's Healthy Baking at