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Sweet Potato Pie

Name: Sweet Potato Pie
Prep time: 30

(5 votes, average: 3.80 out of 5)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This is one low-fat holiday treat that won’t disappoint. Rather than adding a ton of sugar, the key to this deliciously spiced pie is to bake the sweet potatoes first to bring out their...

1½-pounds sweet potatoes, about 2 medium sized scrubbed
1 teaspoon orange zest, or to taste
1 teaspoon ground cardamom, ½ teaspoon if freshly ground
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon sea salt
3 large eggs, separated
½ cup sugar
¾ cup plain 2% milk yogurt (see Ann’s tips)
Basic Whole Wheat Tart Crust or frozen whole wheat pie shell, par baked (optional)

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Nutrition Facts

Calories

165 cals

Fat

3 g

Saturated Fat

1 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

31 g

Sugar

17 g

Fiber

3 g

Protein

5 g

Sodium

202 mg

Directions

Preheat the oven to 350 degrees. Pierce the sweet potatoes a few times with a fork, then place on a baking sheet. Bake in the oven until tender when poked with knife.
Let the sweet potatoes cool slightly, then peel. Puree with orange zest, cardamom, cinnamon, vanilla and salt. Set aside in large bowl.
In a small bowl, lightly whisk the egg yolks until fluffy, then add in the sugar and beat until light yellow and creamy, about 1 minute. Stir into the potato mixture along with the yogurt until evenly combined.
In a separate bowl, using an electric hand mixer, whisk the egg whites until soft peaks are formed. Using a wooden spoon or spatula, fold 1 tablespoon of the egg whites into the sweet potato mixture to break it up, then gently fold in the rest in 3 batches. Don’t overmix - a few white streaks should remain. Pour into buttered baking pan or into a pie crust.
Bake for 35 to 40 minutes, or until the center is firm and has set.
Let cool completely, then serve at room temperature or cold from the fridge.

Chef Tips

Please do not use fat-free yogurt, you don’t need to. Cup for cup, whole milk or 2% yogurt has more than 20 times less fat than butter, making this pie filling naturally low fat. If you are using Greek yogurt, use ½ cup of yogurt whisked with ¼ cup milk.

When whisking the egg whites adding a small pinch of cream of tartar will ensure perfect results every time.

For convenience don’t hesitate to use an 9-inch store bought wholewheat pie crust.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.