Have you ever had sweet potato pie? It tastes a lot like pumpkin, only my family prefers sweet potato! And we adore the addition of lemon zest and nutmeg in this one. The flavors are interesting and balanced.
Another thing I love is that this pie is wholesome enough that even if my children ask for seconds or if they want it in the afternoon I don’t have to say no. There is no portion policing. The body registers the nutrients and healthy fats and feels satiated sooner than with desserts such as sugar cookies or birthday cake.
To fill you in on a little secret, this is pretty much the only way we are eating sweet potatoes these days.
Another confession: This is a great breakfast with black coffee.
And one more: One morning, I actually sneaked the last piece, hiding it in a shadowy corner of the kitchen counters and taking bites while my kids weren’t looking.
You may also want to check out these 15 Nutritious and Delicious Thanksgiving Recipes!
Sweet Potato Pie
Makes one 9-inch pie
- Your favorite crust (I use Pecan Nut Crust or a store bought gluten-free or whole grain crust)
- 2 pounds sweet potatoes (about 2 medium-sized), baked very soft and peeled
- 6 oz. coconut milk (full fat or light, whichever you prefer)
- 1-2 T melted butter (for dairy free omit the butter, but be sure to use full fat coconut milk)
- 1/3 cup brown sugar (I use coconut palm sugar or sucanat)
- Dash fresh ground nutmeg
- 1 lemon, zest of
- 2 eggs
1. If using a store bought crust that requires a pre-bake, do so as directed. If using Pecan-Oat Crust, this step is not necessary.
2. Meanwhile, mash the sweet potatoes and remove any fibrous parts. Lately I’ve been whirring them in the food processor to get them very smooth. Mix in remaining filling ingredients (minus the eggs). Taste it and adjust the sweetness then mix in the eggs.
3. Pour the filling into the crust. Cover the edges of the crust with foil as needed to prevent burning. You would not need to do this with the Pecan-Oat Crust.
4. Bake at 350 for 40-50 minutes. We like it chilled in the fridge for several hours and served with fresh whipped cream and/or cranberry sauce.