Shreddies Sweet Potato Pie

Shreddies Sweet Potato Pie

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"This pie is a tasty alternative to traditional pumpkin pie."
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1 h servings 502 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 78.9g
  • 25%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Crust: Place Shreddies and walnuts in food processor; pulse into fine crumbs. Drizzle with butter; pulse to blend. Transfer to 9-inch (23 cm) pie plate; press firmly into bottom and sides.
  2. Bake at 350 degrees F (180 degrees C) for 10 min. Cool.
  3. Filling: Beat eggs and sugar in large bowl. Whisk in cream. Add sweet potatoes, spices, lemon zest, and salt; whisk until blended. Pour into prepared pie shell.
  4. Bake 40 to 45 min., or until set. Cool. Refrigerate several hours before slicing.


  • Tips & Suggestions:
  • Serve pie with a drizzle of honey, or a spoonful of honey mixed into plain yogurt, or whipped cream.
  • Store leftovers in the refrigerator.



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