The Ultimate Healthy Sweet Potato Pie

Yields: 1 pie, 10 slices

Prep Time: 1

Cook Time: 55

Inactive Time: 10

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.

5 from 5 votes

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Ingredients

FOR THE CRUST

1 cup (120g) white whole wheat flour (measured like this)
½ tsp salt
4 tbsp (56g) unsalted butter (very cold and cubed)
2 tsp nonfat milk (cold)
1 tsp pure maple syrup (cold)
¾ tsp vanilla extract
1-2 tbsp (15-30mL) ice cold water

FOR THE FILLING

1 ¾ cups (450g) cooked & mashed sweet potato or yams (see Notes!)
¼ cup (60g) plain nonfat Greek yogurt
6 tbsp (54g) confectioners' style erythritol
1 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp salt
½ cup (120mL) nonfat milk
2 tsp vanilla extract
1 ¼ tsp liquid stevia
3 large egg whites, room temperature & lightly beaten
optional: whipped cream, for serving (see Notes!)

Instructions

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.
Whisk together the milk, maple syrup, vanilla, and 1 teaspoon of water, and drizzle over the flour mixture. Mix until all of those liquid ingredients have been incorporated. Continue to add water ½ teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. (I often use a total of 1 tablespoon of water.)
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.
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.
Preheat the oven to 375°F, and coat a standard 9”-round pie plate with nonstick cooking spray.
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.
Line the center of the pie with foil (see Notes!), ensuring that the foil 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 foil and pie weights.
Spread the filling into the center of the parbaked 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

IMPORTANT PIE PLATE NOTE - READ BEORE BEGINNING: This recipe was specifically designed for a standard 9"-round pie plate, like this. If you try substituting a 9"-round deep dish pie plate, then there won't quite enough dough to go all the way up its sides.

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s really important to measure the flour using this method or a kitchen scale. (← That’s the one I own!) Too much flour will throw off the ratio of flour to butter and change the texture of your pie crust.

FLOUR ALTERNATIVES: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may also be substituted, but the taste and texture of your pie crust will be slightly different.

BUTTER NOTES: Salted butter may be substituted for the unsalted. I'm still testing stick-style vegan butter yet, but I’ll update the recipe accordingly soon.

I don’t recommend substituting tub-style butter (regular or vegan) or coconut oil. Tub-style butter is already soft when chilled, not solid, and coconut oil melts at a much lower temperature, so neither will produce the same flaky texture in the crust.

MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.

MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the maple syrup.

SWEET POTATO NOTES: 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 the sweet potato (or yams!) after the sweet potato has been cooked and mashed.

STEVIA NOTES + ALTERNATIVES: 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. (I don't notice any strange aftertaste with the brand that I use!)

For the best results, I highly recommend using the same liquid stevia that I do. Many stevia brands and products have different sweetness levels, so they're often not 1-for-1 substitutes for each other!

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.

ERYTHRITOL NOTE + ALTERNATIVES: 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 may also be substituted.

FOIL NOTE + ALTERNATIVE: I prefer foil because it’s a slightly better conductor of heat and doesn’t absorb any of the butter or turn greasy while baking.

Parchment paper may be substituted for the foil. 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.

IMPORTANT CHILLING NOTE: 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.

PIE CRUST COOKIE CUTTERS: The set of pie crust cookie cutters that I used for the decorates in the photos above is no longer sold in stores, but these are similar!

GLUTEN-FREE OPTION: I'm still working on perfecting a gluten-free version, but I’ll update the recipe accordingly when I do.

VEGAN OPTION: I'm still working on perfecting a vegan version, but I’ll update the recipe accordingly when I do.

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) plain nonfat 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!**

{clean eating, low fat, low sugar}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.