I’m not gonna lie… I LOVE PIE.
Life is too short to feel guilt from what one eats, so I love to turn healthy foods into delicious guiltless deserts!
One of my favorite healthy and easy treats to make are sweet potato pies.
While most desserts pack empty sugar calories, this dessert is made with healthy sweet potatoes, high in beta-carotene and vitamin C.
This gluten-free recipe offers vegan and sugar-free options which makes it super easily to adapt to your dietary preferences. I promise it will taste as good as it smells while it’s baking in your oven. (Can someone capture this fragrance and put it in a candle, pretty please? Wait…what?!?)
Sweet Potato Pie
2 lbs Sweet Potatoes
2 tbsp light butter or Coconut Oil
½ cup Milk or Almond Milk
2 Large Eggs (omit for vegan preference)
½ tsp ground Pumpkin Pie Spice
½ tsp Ground Cinnamon
Pinch of Salt & a dropper full of Vanilla Creme Sweet Leaf Stevia
Boil sweet potatoes whole with skin for 50 to 55 minutes, or until soft. Blend everything in a blender on medium speed until mixture is smooth. Pour filling into 4 Pyrex Cups for crust-free individual servings, or pour entire contents into an unbaked pie crust.
Bake at 400 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean.
Let stand for 15 min then chill in refrigerator overnight.
You can also enjoy the pies hot out of the oven. For a traditional Thanksgiving style recipe add marshmallows on top while they bake for the last 10 minutes.