Semi Homemade Sweet Potato Pie Recipe

In the spirit of the holidays, I bring you this little slice of heaven. A lightened-up sweet potato pie recipe, perfect for Thanksgiving. While most dessert pack empty calories, this dessert is made with healthy sweet potatoes, which are high in beta-carotene and vitamin C.

This simple pie recipe is great for beginner bakers and for anyone who is super busy with all the holiday festivities. To make this quick and easy, I use a store-bought frozen pie crust. If you’ve never baked a sweet potato dessert, you’re missing out! I love baking this sweet potato pie recipe during the holidays. I actually prefer it to pumpkin pie. Both pies are very similar, but sweet potato pie has a little more texture from the fresh potatoes. Another sweet potato dessert to try is my recipe for Mini Sweet Potato Meringue Pies.

Crust-less Sweet Potato Pie

To make it even lighter, go crust-less! For a crust-less version, spray a pie dish with baking spray, pour the sweet potato mixture into the dish, and bake as directed. Without the crust, it’s only 144 calories per slice. On the new MyWW plan without the crust it’s 3 Purple, 5 Blue and 6 Green. (I personally prefer mine with the pie crust – it’s definitely worth the extra points for the holidays!)

How to make Sweet Potato Pie

First, you must boil the sweet potatoes and blend them in a blender. Once smooth, put the potatoes in a bowl with the butter and mix well. Then, mix in all the other ingredients. Pour into a pre-made pie crust and pop in the oven. The recipe really is that easy!