Healthy sweet potato pie is lightly sweet and creamy. Topped with whipped cream and a crunchy granola, this sweet potato pie is a must for Thanksgiving.
As the last revamped dessert from my grandma’s cookbook this month, I thought sweet potato pie would be a fantastic way to end our Thanksgiving desserts.
The recipe itself is actually already on the healthier side, but I still wanted to do a little revamping. It really came down to the topping.
Typical to sweet potatoes, there was always this need to top them {heavily} with some sugary topping. Like marshmallows or loads of brown sugar.
This sweet potato pie recipe called for brown sugar, flour, oleo {does anyone ever use this anymore?} and pecans. I wanted something that was going to still have that crunch factor, but not be so sweet.
Healthy sweet potato pie filling
Similar to this wonderful healthy pumpkin pie deluxe, I used a pre-made crust. I know, I know, I don’t typically do pre-made, but when it’s the day before Thanksgiving, we gotta do what we gotta do.
The filling was also very simple. Microwave a few sweet potatoes until they’re soft. I’m sure roasted sweet potatoes would be wonderful in this pie, enhancing their flavor. But remember, day before Thanksgiving. We’re moving quickly here!
The remaining ingredients are tossed in a blender and blended until nice and smooth. I love the addition of molasses, which wasn’t called for in the original recipe, but it brings this sweet, almost smoky, rich flavor to the pie.
Healthy sweet potato topping
Again, because I wanted to create a healthier topping for this sweet potato pie, I opted for a granola instead. Since we’re sticking with the easy theme here, this pre-made granola was the perfect sweet and salty topping for our creamy pie.
I absolutely love this Archer Farms sweet and salty granola from Target. It has some large crunchy pieces of granola to add that perfect crunch factor to the pie.
A little whipped cream topping to complete the pie, and you’re ready for Thanksgiving!
Serving healthy sweet potato pie
If you are making this last minute sweet potato pie today, make sure to wait and top your pie tomorrow. The cool-whip topping doesn’t hold very well overnight, so it’s best to top the pie the next day.
It really is the perfect ending to your Thanksgiving festivities. I hope you have an absolutely fantastic Thanksgiving tomorrow and enjoy it with family and/or friends!
We’ll be heading to my in-laws on the day of Thanksgiving, and then to my parents the day after. We have a tradition of getting our parent’s Christmas tree the Saturday after Thanksgiving, so we’ll be enjoying chopping down a real tree this Saturday.
What fun Thanksgiving plans or traditions do you have? How about a favorite pie? Maybe this sweet potato pie will become your next family tradition?
Looking for more quick Thanksgiving desserts? Check these out:
Gluten Free Pumpkin Spice Oat Cookies
- 1 frozen 9” deep dish pie crust thawed*
- 1 ½ cups cooked sweet potato flesh {about 1 ½ lbs sweet potato}
- 2 tsp. cinnamon
- ½ tsp. salt
- 3 eggs
- 1 cup Silk unsweetened vanilla Cashew milk
- ¼ cup molasses
- Redi-whip whipped cream
- ½ cup Archer Farms Sweet and Salty granola
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Preheat oven according to package directions. Fork the outside edges and center of the pie. Bake pie crust according to package directions.
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Turn oven down to 350°F and allow pie crust to cool slightly.
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Meanwhile, pierce the outside of the sweet potatoes with a fork and place on a microwave safe plate. Microwave for 10 minutes, flipping halfway through.
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Slice the sweet potato open and allow to cool slightly.
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Add the flesh of the sweet potato to the jar of a blender, along with the cinnamon, salt, eggs, cashew milk and molasses. Blend until smooth.
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Pour the mixture into the baked pie shell and baked for 50-55 minutes.**
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Allow the pie to cool completely, top with cool whip and granola.***
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Let cool and slice into 8 slices.
*Note: you can also use two 9” regular pie crusts. The filling fits among the two. **Note: if you want the crust to be browned, place under the broiler for 1-2 minutes. ***Note: if making the pie ahead of time, wait to top with cool whip and granola until the day of.
