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Sweet Potato Pie

For a holiday dessert that goes ‘whey’ above and beyond, finish the meal with a delicious sweet potato pie! Similar to pumpkin pie, although more savory, this pie is excellent when topped with toasted pecans.

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 2 large sweet potatoes

  • 1 c brown sugar

  • 1 c Stonyfield Organic Low Fat Plain Yogurt

  • 1/2 c orange juice

  • 3 large eggs

  • 1 t vanilla extract

  • 1/2 t salt

  • 1/4 t ground nutmeg

  • 1 fresh or frozen pie shell

Calories: 280, Total Fat: 7g, Total Carbohydrate: 50g, Dietary Fiber: 2g, Protein: 5g


Step 1

Preheat over to 400°.

Step 2

Pierce potatoes with a fork, and microwave on high until tender, this should take approximately 10 minutes.

Step 3

Scrape flesh from potatoes into a food processor and discard skins.

Step 4

Blend until smooth.

Step 5

Place purée in a large bowl, add remaining ingredients, and whisk until smooth.

Step 6

Pour filling into a prepared pie crust.

Step 7

Bake for about 50 minutes, or until filling puffs around the edges and is set in the center.

Step 8

Allow pie to cool, and refrigerate for at least 3 hours before serving.

Step 9

Top with toasted pecans, and serve with whipped cream.