Sweet Potato Pie

Sweet Potato Pie Still1 1
Sweet Potato Pie Still1 1

Sweet Potato Pie

Recipes   Seasonal     Sweets     The Classics    

Sweet Potato Pie

  • 1 pie crust (store-bought or homemade)
  • 2 cups sweet potato (peeled, cooked) 
  • ½ cup Brown Swerve
  • 1 egg (vigorously beaten until frothy) 
  • ¼ cup Swerve, Granular
  • 3 tbsp unsalted butter 
  • 1 tbsp vanilla 
  • ¼ tsp salt 
  • ¼ tsp ground cinnamon 
  • ⅛ tsp allspice 
  • ⅛ teaspoon nutmeg
  1. Preheat oven oven to 325 degrees. Place dough into pie pan. 
  2. Combine all ingredients except dough in a food processor or blender. Blend until smooth, about 2 to 3 minutes. Set aside. 
  3. To assemble, spoon the sweet potato filling evenly into the dough-lined pan. Using a spoon or spatula, evenly spread the filling so that the top is smooth. If desired, add whole or crushed pecans to the rim of the pie. 
  4. Bake for about 1 hour, until a toothpick inserted into the pie comes out clean, and the filling is set. 
  5. Let pie cool at least 1 hour before slicing. If desired serve with Whipped Cream. 

*Note: You may need to cover the edges with foil so that the crust does not get too brown. 

Makes 8 servings.

Sweet Potato Pie Still2
Nutrition Facts

Serving Size 1 slice

Servings 8

Calories 190
Total Fat 11g
Total Saturated Fat 4.5g
Cholesterol 125mg
Sodium 170mg
Total Carbs 35g
Dietary Fiber 3g
Sugars 4g
Added Sugar 0g
Swerve 18g
Protein 6g
Net Carbs: 14g


  • Angie

    Looks good would like to make it

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