Sweet Potato Pie is one of my favorite dessert when it comes to Thanksgiving and Christmas time. It is the ultimate comfort food during the holidays. So I decide to give the traditional sweet potato pie recipe a healthy twist and make it paleo, dairy free, refined sugar free, gluten free and yet super easy to make.
Is Sweet Potato Pie a Thanksgiving Staple in your household? Well it is certainly for my husband’s family. It is my favorite dessert during the holiday seasons.
If you follow me on Instagram, you may already know my obsession with sweet potato. Not only I use sweet potato to sweeten a lot of my dessert recipes, I also love a good batch of CRISPY sweet potato fries every Sunday Meal Prep.
Create a Healthy Version Of Sweet Potato Pie
First of all, instead of the refined sugar used in a traditional pie filling, I used roasted local sweet potato. I love sweetening my baked goods with sweet potatoes. Oh you should totally also check out my Sweet potato brownie and carrot cake donuts made with sweet potato! Sorry I got too excited and jumped the gun. First, you need to stay and try this recipe.
Health Benefits of using Sweet Potato
Not only are they packed with fiber, vitamin A and C; these little power houses are also rich in antioxidants, have anti-inflammatory qualities, and help regulate blood sugar (read more here).
Additionally, if you are lactose intolerant, I’ve got you covered with this dairy-free twist. I replaced butter used in the traditional recipe with cashew butter. It gives the filling a hint of sweetness and makes it extra creamy. Nut butter is filled with heart-healthy fats, essential amino acids and magnesium. It is one of my recipe staples. I love to add it on top of my oatmeal, breakfast toasts and smoothie bowls. (However, it is relatively high in calories if you are watching your intake.)
Last but not least, my favorite part of this recipe may have to be the fall spices. Cinnamon, nutmeg, cardamom and all spice are running through my blood this time of the year. While these spices can help support healthy blood sugar, cholesterol level and digestive system (read more here),they can make your house smell great, too! Add a heaping teaspoon of these warming spices to the sweet potato pie filling as well as the”spiced” pecans. It will turn the flavor up a notch for sure.
Once you’ve tried this healthy version of sweet potato pie skillet, you’ll never go back to your regular old holiday pies next Thanksgiving! It is paleo, gluten free, dairy free and no refined sugar. You can also enjoy a slice as breakfast. It is the perfect filling and sweet tooth satisfying way to start off your day.
Don’t forget to save this Sweet Potato Pie Skillet on your favorite Pinterest Board and Share it with your friends and family.
- 1/2 roasted Sweet potato
- 1/4 cup coconut oil
- 2 eggs
- 1/3 cup cashew butter
- 1/2 cup almond Flour
- 1/4 tsp baking soda
- 1 tsp cinnamon, all spice, nutmeg, cardamom
- 1/2 cup pecans
- 2 tbsp melted dark chocolate
- Preheat the oven for 325 F
Sweet Potato Pie
- Mix all the wet ingredients - sweet potato, coconut oil, egg, cashew butter in a medium mixing bowl
- Add all the dry ingredient - almond flour, baking soda and all the fall spices. Mix Well
- Optional: I folded in some dark chocolate to turn it up a notch
- Pour the batter into an 8-inch cast iron skillet
- Saute the pecans in a sauce pan with coconut oil and cinnamon and nutmeg (about 1/2 tsp each)
- If you have a sweeter tooth, add 1 tbsp coconut sugar to coat the pecans
- Cook in medium to low heat for 4 - 5 minute. Remove from heat
- Pour "spiced" pecans on top of the sweet potato pie
- Bake for 17 minute
- Broil it for 2 minute to give the top a little caramelization
- Top with melted chocolate and whip cream
To roast a sweet potato, you can just put them (as a whole) on a baking tray and bake in the oven at 400 F for 45 minutes. Stick a fork in it after baking, if it appears to be semi-soft, then it is ready to go!
I love cube them and freeze it for smoothies or cut them into toasts or use them for baked goods like this.