Oh, how I love sweet potato pie, but I know how crummy I would feel if I resorted to eating the junk filling from a can that’s swimming in sugar and corn syrup. So in a successful attempt to keep the tastiness without the guilt, I bring you this little slice of heaven, a clean and light sweet potato pie recipe, perfect for the holidays. While most desserts pack empty calories, this dessert is made with healthy sweet potatoes, high in beta carotene and vitamin C.
I’ve offered gluten-free, dairy-free and sugar-free options which allow this recipe to be easily adaptable to your dietary needs. And 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?)
Sweet Potato Pie
2 lbs sweet potatoes
2 tbsp light butter or coconut oil
½ cup milk or almond milk
2 large eggs
½ tsp ground pumpkin pie spice
½ tsp ground cinnamon
1 tsp vanilla extract
Boil sweet potatoes whole in skin for 50 to 55 minutes, or until soft. Blend potatoes, butter or oil, milk, eggs, cinnamon and vanilla 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 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean.
In the spirit of Detox:Retox, on this Thanksgiving holiday, I couldn’t resist twice-baking the pies with marshmallows on top.