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 FallFor 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 RecipeIngredients2 large sweet potatoes1 c brown sugar1 c Stonyfield Organic Low Fat Smooth & Creamy Plain1/2 c orange juice3 large eggs1 tsp vanilla extract1/2 tsp salt1/4 tsp ground nutmeg1 fresh or frozen pie shelldirectionsStep 1Preheat over to 400°.Step 2Pierce potatoes with a fork, and microwave on high until tender, this should take approximately 10 minutes.Step 3Scrape flesh from potatoes into a food processor and discard skins.Step 4Blend until smooth.Step 5Place purée in a large bowl, add remaining ingredients, and whisk until smooth.Step 6Pour filling into a prepared pie crust.Step 7Bake for about 50 minutes, or until filling puffs around the edges and is set in the center.Step 8Allow pie to cool, and refrigerate for at least 3 hours before serving.Step 9Top with toasted pecans, and serve with whipped cream.