Healthier Sweet Potato Pie I

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"This healthier version of the original recipe uses a whole wheat crust and less sugar. And it tastes wonderful! Friends and family might still say this is the best sweet potato pie they have ever had!"
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2 h 20 m servings 316 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
  2. Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
  3. Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.



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Great!, but one key instruction is missing. What oven temperature did you use. I know oven temperatures can vary slightly, but having one would be a good start. I omitted the sugar and butter....

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