Sweet Potato Pie

By Stonyfield

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 hr

Level: Easy

Prep: 10 mins

Cook: 50 mins

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
  • 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.

    make it with yogurt instead!