Healthy Homemade (to die for!) Sweet Potato Pie

1 Dec

Mmmm….sweet potato pie is one of my favorite things in the entire world! Not only will I eat anything that has either pumpkin, fall squashes or sweet potatoes in it, but it also was my grandpa’s favorite kind of pie. He was the most fantastic grandpa and human being in the entire world so I always have a sweet potato pie at Thanksgiving to remember him 🙂 This particular pie, however, has had a health overhaul – the Greek yogurt gives it a smooth, custard-like texture and the crust tastes just like a granola bar!

Oat and Almond Crust

1 1/4 Cups Rolled Oats
1/2 Cup Almond meal
6 Dates
2 Tbsp. Vegetable Oil
1 Tbsp. Peanut Butter
4 Tbsp. Cold Water

Add oats and almond meal together and pulse a few times till they become part of the course meal. Then add the dates, oil, and peanut butter. Pulse till combined (the mix will be dry). Add water and pulse once or twice. Pour mixture into a pie pan and press till even and going up the sides of the pan (start from the middle and move out). Place in the fridge till crust is ready for pie batter.

Sweet Potato Pie

2  Sweet Potatoes (1 1/2 Cups)
3/4 Cup Turbinado Sugar
2 Tbsp. Corn Starch
3/4 Tsp. Cinnamon
1/4 Tsp. Nutmeg
Pinch of Salt
1 Tsp. Vanilla
3/4-1 Cup Unsweetened Almond Milk*
1/4 Cup Plain Greek Yogurt
*Start with 3/4 and move up if needed.

Boil sweet potatoes until soft and the skin starts to separate from the flesh. Allow the sweet potatoes to cool, peel the skins off and measure out 1 1/2 Cups of sweet potato.

Measure out your sugar and mix it with the corn starch, salt, cinnamon and nutmeg and set aside. You then can either mash the sweet potatoes in a bowl with a fork, or puree it in a food processor. Mix it in to the sugar mixture, then add the almond milk, yogurt, and vanilla. Blend till completely smooth. Pour into crust and place on the middle rack in the oven. Bake for 50-55 minutes. Allow to cool on a baking rack for at least 3 hours.


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