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Not Too Sweet Sweet Potato Pie

Not Too Sweet Sweet Potato Pie

This recipe for Not Too Sweet Sweet Potato Pie is beyond delectable.  You can enjoy a nice slice of sweet potato pie without feeling any guilt at all. 

 

In homes all over, when the holidays roll around someone you know in your family or friend makes their wonderful recipe for sweet potato pie. 

It’s a tradition in so many homes.

There are so many delicious sweet potato pies and casseroles that I have tasted along the years.

But, the problem is most recipes could have over 450 to 700 calories for a small slice and about 20 to 25 grams of fat! 

Way too much in my book and probably there’s a bunch of you that agree with me.

However, we usually only eat this for holiday dinners but, if we are eating something during the dinner that has so many calories what about all the other foods we are eating with this one? 

Well, I got this recipe over 20 years ago and, this version that has been a hit with my family and friends and no one knows it’s lower in calories and lower in fat.

Seriously, no one knows and everyone who has had this delicious sweet potato pie were shocked when I told them. 

Oh, and by the way, it’s made with a very special ingredient that you’ll see below in the recipe. 

Okay, I better tell you now what the special ingredient is.

Here’s the secret ingredient…

Baby food sweet potatoes!

I know what you are thinking, I’m crazy and this is not going to come out tasting like the sweet potatoes we all love. But,  I promise you will love this pie. 

The canned sweet potatoes are loaded with sugar which adds calories to the recipe.

But, baby veggies and fruit are just that: vegetables and fruit with no added sugar.

It has all the vitamins and healthy benefits like a fresh sweet potato.

If we used fresh potatoes, they would have to be cooked first and in a holiday meal, there are so many side dishes including the main dish to prepare.

So, if you are like me and are always   pressed for time these days, why not try a shortcut recipe that is just as delicious. 

Why don’t you give my recipe a try. It’s so easy and simple to prepare and truly delectable. 

Recipe note: Sometimes I serve this as a dessert like pumpkin pie: cold with a dollop of whipped topping or light whipped cream. My family happens to enjoy this with the meal so, this recipe is for two pies. This way, I can put the pie on the table for the people that like it with their main meal and have another one for dessert. Remember, it’s called “Not Too Sweet, Sweet Potato Pie”

So, if you serve for dessert the whipped cream adds just the right amount of added sweetness and it’s the right amount of sweet side dish for the main meal. 

 

 

Not Too Sweet Sweet Potato Pie

Servings: 16 – 8 servings per pie

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What you’ll need to make this delicious sweet potato pie…

 

 

Ingredients:

  • 2 Keebler ready crust reduced fat graham cracker dessert shells (or any brand that is reduced fat )
  • 8 ounces reduced fat cream cheese, softened at room temp, not fat free for this recipe
  • 1 can (14 ounce) regular or fat free sweetened condensed milk
  • 3 extra large egg whites
  • 1 extra large whole egg
  • 6 jars (4 oz. each) baby food sweet potatoes
  • 3/4 tsp sea or kosher salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp powdered ginger (optional)
  • 1 1/2 tsp vanilla extract
  • 4  tbsp packed brown sugar

 

Who knew baby food would make a decadent tasting pie?

 

Here’s how to make this wonderful recipe…

Directions:

  1. Preheat oven to 350 degrees
  2. In a large bowl beat the cream cheeses until smooth using a hand held mixer.
  3. This is an important step: gradually beat in the condensed milk, egg whites, egg. Mix for a minute. Then with a rubber spatula add the baby sweet potatoes, spices and extract until well blended.
  4. Pour the filling into the prepared crusts.
  5. Sprinkle two tablespoons of brown sugar on each pie.
  6. Place on a cookie sheet lined with tin foil.
  7. Bake for anywhere between 50 minutes to 1 hour or so.
  8. Half way through the baking turn the cookie sheet around. Be very careful doing this. You will see the pies start to crack when they are almost done. They may still seem a bit loose but as long as a wooden skewer or toothpick comes out mostly clean they are done.
  9. When you take them out cool on wire rack (without the cookie sheet) for 20 minutes and then put back on the cookie sheet and place in fridge for at least 3 hours.

 

Enjoy the sweet potato deliciousness! 

 

 

Here is another sweet potato recipes to check out…

 

Baked Coconut Sweet Potato Fries

Not Too Sweet Guilt Free Sweet Potato Pie

Not Too Sweet Sweet Potato Pie is beyond delectable! You can enjoy a nice slice of sweet potato pie without feeling guilty. Enjoy this simple recipe that tastes scrumptious!
Course Dessert, Side Dish
Cuisine American
Keyword Pie, sweet potato, sweet potato pie, Thanksgiving
Cook Time 1 hour
chilling 3 hours
Servings 12
Calories 243 kcal
Author Pam

Ingredients

  • 2 Keebler ready crust reduced fat graham cracker dessert shells (or any brand that is reduced fat )
  • 8 oz reduced fat cream cheese, softened at room temp
  • 1 can (14 ounce) fat free sweetened condensed milk
  • 3 extra large egg whites
  • 1 extra large whole egg
  • 6 jars (4 oz. each) baby food sweet potatoes
  • 3/4 tsp sea or kosher salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp powdered ginger (optional)
  • 1 /2 tsp vanilla extract
  • 4 tbsp packed brown sugar

Instructions

  1. 1.Preheat oven to 350 degrees

    2.In a large bowl beat the cream cheeses until smooth using a hand held mixer.

    3.This is an important step: gradually beat in the condensed milk, egg whites, egg. Mix for a minute. Then with a rubber spatula add the baby sweet potatoes, spices and extract until well blended.

    4.Pour the filling into the prepared crusts.

    5.Sprinkle two tablespoon each brown sugar on each pie.

    6.Place on a cookie sheet lined with tin foil.

    7.Bake for anywhere between 50 minutes to 1 hour or so.

    8.Half way through the baking turn the cookie sheet around. Be very careful doing this. You will see the pies start to crack when they are almost done. They may still seem a bit loose but as long as a wooden skewer or toothpick comes out mostly clean they are done.

    9.When you take them out cool on wire rack (without the cookie sheet) for 20 minutes and then put back on the cookie sheet and place in fridge for at least 3 hours.

Recipe Notes

Enjoy!

Enjoy all year round! 

 

 

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Bye for now! 

 

 

 

 

 

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4 Comments

  1. Just did a test run of this dessert for Thanksgiving and I can’t wait to make it for my family. It is delicious!