Sweet Potato Pie

Calories: 446Carbs: 61Proteins: 4Fats: 21Serves: 8

Nutrition with topping


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1 whole wheat pie crust
2 c potatoes, cubed, cooked sweet potatoes
2/3 c BBF Agave

111 in stock

1 c low fat milk
1/4 c BBF Naturally Refined Coconut Oil

53 in stock

2 eggs
1 tsp BBF Bourbon Madagascar Vanilla
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
MERINGUE (optional)
3 egg whites
2 Tbsp BBF Agave

111 in stock


Preheat the oven to 350°F.

For Filling:

  1. Cream the sweet potatoes with an electric mixer. This will produce a smooth, creamy pie with no lumps. Mix all filling ingredients in a large mixing bowl until smooth and creamy.
  2. Pour the filling mixture into the unbaked pie crust and bake for 40-50 minutes or until a knife inserted into the center comes out clean. Place the pie on a wire rack and cool to room temperature before covering with meringue.

For Meringue:

  1. Using an electric mixer, beat the egg whites until soft peaks form; add agave to sweeten.
  2. With a rubber spatula, spoon the meringue mixture on the pie, forming peaks. Make sure the meringue touches the crust all around.
  3. Bake for 5-10 minutes or until delicately browned.
  4. Cool and serve.

Makes 8 servings

Tips and Notes:

You may forego the meringue and cut pie into slices and top with
Agave Sweetened Whipped Cream.

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