Sweet Potato Pie

Creamy, sweet and lightly spiced, this slimmed-down version tastes just like the traditional decadent dessert. If you’re pressed for time, make the pie a few days in advance and freeze it.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.



  • 1 medium sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
  • 1/2 cup sugar
  • 1/2 cup light coconut milk
  • 2 large eggs
  • 2 Tbs. cornstarch
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1 9-inch prepared graham cracker crust


1. Preheat oven to 325F.

2. Place sweet potato in medium pot, and cover with 1 inch water. Bring to a boil, and reduce heat to medium. Simmer 10 minutes, or until soft. Drain, cool to room temperature, and mash. (You should have 1 cup.)

3. Whisk together potatoes, sugar, coconut milk, eggs, cornstarch, cinnamon, ginger and salt in large bowl. Pour into piecrust and bake 50 to 60 minutes, or until set.

4. Cool on rack until ready to serve.

Nutrition Information

  • Calories 194
  • Carbohydrate Content 32 g
  • Cholesterol Content 42 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 241 mg
  • Sugar Content 16 g

Trending on Vegetarian Times