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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 197kcal
Author Buy This Cook That

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pour evenly into the pie crust. Bake for 1 hour and 15 minutes. Allow to cool for 2 to 4 hours.
  • Serve with your favorite whipped topping.

Nutrition

Serving: 1g | Calories: 197kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 230mg | Potassium: 390mg | Fiber: 3g | Sugar: 19g | Vitamin A: 14045IU | Vitamin C: 6.2mg | Calcium: 56mg | Iron: 1mg