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RECIPE
13 INGREDIENTS9 STEPS3hr

Sweet Potato Pie with Sweet Potato Crust

A healthier twist on a classic sweet potato pie. This cast iron skillet recipe starts with a low carb sweet potato crust and filled with a creamy and sweet potato filling.
Sweet Potato Pie with Sweet Potato Crust Recipe | SideChef
A healthier twist on a classic sweet potato pie. This cast iron skillet recipe starts with a low carb sweet potato crust and filled with a creamy and sweet potato filling.
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Delivery & Pickup From
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Fulfilled by
Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
https://buythiscookthat.com/
3hr
Total Time
$1.53
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
6
1/2 tsp
1/2 cup
Salted Butter , room temperature
1/2 cup
Brown Sugar
1/4 cup
Heavy Cream
1/4 cup
1/2 Tbsp
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/4 tsp
Ground Allspice
to taste
Non-Stick Baking Spray
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Nutrition Per Serving

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CALORIES
289
FAT
15.8 g
PROTEIN
3.8 g
CARBS
34.1 g

Cooking Instructions

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Step 1
Heat oven to 400 degrees F (200 degrees C).
Step 2
Wash the sweet potatoes and dry them well. Place 4 of the Sweet Potatoes (4) onto a baking sheet and bake for 1 hour. Set aside to cool. Reduce heat to 375 degrees F (190 degrees C).
Step 3
Start working on the pie crust after the potatoes are done. Spray a pie pan or 8 to 10-inch cast iron skillet with Non-Stick Baking Spray (to taste) . Set aside.
Step 4
Peel the other Sweet Potatoes (2) and shred with a grater. Cover with cold water, then drain. Squeeze all excess water from the shredded potatoes. Using several paper towels, continue to squeeze and blot the potatoes until they are completely dry.
Step 5
In a bowl, combine the shredded potatoes with Salt (1/4 tsp) and Egg (1) . Stir well. Transfer the mixture into the prepared skillet. With a spoon and your hands, gently press the crust mixture evenly onto the bottom and up the sides.
Step 6
Bake the crust at 375 degrees F (190 degrees C) for 40 to 45 minutes until the edges are crispy and the bottom is firm. Remove from the oven and cool in the pan on a wire rack. Cool completely.
Step 7
Peel the skins from the roasted sweet potatoes. Place in a large bowl with the Eggs (2) , Salted Butter (1/2 cup) , Brown Sugar (1/2 cup) , Heavy Cream (1/4 cup) , Orange Juice (1/4 cup) , Honey (1/2 Tbsp) , Vanilla Extract (1 tsp) , Salt (1/4 tsp) , Ground Cinnamon (1/2 tsp) , Ground Nutmeg (1/4 tsp) and Ground Allspice (1/4 tsp) . Using a hand mixer, beat on low to medium until the filling is smooth and creamy.
Step 8
Pour evenly into the pie crust. Bake for 1 hour and 15 minutes. Allow to cool for 2 to 4 hours.
Step 9
Serve with your favorite whipped topping. Enjoy!
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Nutrition Per Serving
Calories
289
% Daily Value*
Fat
15.8 g
20%
Saturated Fat
9.6 g
48%
Trans Fat
0.5 g
--
Cholesterol
108.7 mg
36%
Carbohydrates
34.1 g
12%
Fiber
2.7 g
10%
Sugars
19.6 g
--
Protein
3.8 g
8%
Sodium
316.0 mg
14%
Vitamin D
0.4 µg
2%
Calcium
52.5 mg
4%
Iron
0.9 mg
5%
Potassium
342.8 mg
7%
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