5 from 4 votes

Sweet Potato Pie with Sweet Potato Crust

A healthier twist on a classic sweet potato pie. This cast iron skillet recipe starts with a low carb sweet potato crust and filled with a creamy and sweet potato filling.

Course Dessert
Cuisine American
Keyword sweet potato pie
Prep Time 1 hour
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 197 kcal
Author Buy This Cook That

Buy This

  • 6 medium sweet potatoes
  • 3 eggs
  • 1 stick salted butter softened to room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1/4 cup fresh orange juice
  • 2 tsp honey
  • 1 tsp vanilla
  • 1/2 tsp salt divided
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground allspice
  • Non Stick spray butter flavored recommended

Cook That

  1. Heat oven to 400 degrees. Wash the sweet potatoes and dry them well. Place 4 of the sweet potatoes onto a baking sheet and bake for 1 hour. Set aside to cool. Reduce heat to 375 degrees.
  2. Start working on the pie crust after the potatoes are done. Spray a pie pan or 8 to 10 inch cast iron skillet with non stick spray. Set aside.
  3. Peel the other two sweet potatoes and shred with a grater. Cover with cold water, then drain. Squeeze all excess water from the shredded potatoes. Using several paper towels, continue to squeeze and blot the potatoes until they are completely dry.
  4. In a bowl, combine the shredded potatoes with 1/4 teaspoon of the salt and one egg. Stir well. Transfer the mixture into the prepared skillet. With a spoon and your hands, gently press the crust mixture evenly onto the bottom and up the sides.
  5. Bake the crust at 375 for 40 to 45 minutes until the edges are crispy and the bottom is firm. Remove from the oven and cool in the pan on a wire rack. Cool completely.
  6. Peel the skins from the roasted sweet potatoes. Place in a bowl with the remaining ingredients. Using a hand mixer, beat on low to medium until the filling is smooth and creamy.
  7. Pour evenly into the pie crust. Bake for 1 hour and 15 minutes. Allow to cool for 2 to 4 hours.
  8. Serve with your favorite whipped topping.
Nutrition Facts
Sweet Potato Pie with Sweet Potato Crust
Amount Per Serving (1 g)
Calories 197 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 71mg24%
Sodium 230mg10%
Potassium 390mg11%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 19g21%
Protein 3g6%
Vitamin A 14045IU281%
Vitamin C 6.2mg8%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.