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.

Sweet Potato Pie

Go to recipes

By Stonyfield

• Vegetarian
• Desserts
• American
• Thanksgiving
• Fall

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: 4 hours

Level: Easy

---

Prep: 10 minutes

Cook: 50 minutes

Yields: 8 Servings

Print Recipe

Ingredients

• 2 large sweet potatoes
• 1 c brown sugar
• 1 c Stonyfield Organic Low Fat Smooth & Creamy Plain
• 1/2 c orange juice
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1 fresh or frozen pie shell

directions

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.