I used to love pumpkin pie, but since I created this amazing sweet potato pie recipe it is never a question of what type of pie to make. This pie is delicious, satisfying and healthy to boot. Being healthy, in my opinion, never means you need to skip dessert 🙂

“Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.”


Photo by Natalia Y on Unsplash

Sweet Potato Pie

Preheat oven to 400 degrees


2 c. mashed, baked sweet potatoes (no skins)
1 c. non dairy milk (canned coconut or edensoy)
1/2 c. maple syrup or honey
1 tbsp. molasses (optional, but delicious)
3 tbsp melted coconut oil
1/4 c. arrowroot powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 inch grated fresh ginger or 1/2 tsp powdered ginger
1/2 tsp. cloves
3 tsp cinnamon

Mix all ingredients together in food processor or high powered blender. Pour into unbaked crust ( I like wholefoods gluten free crust) and sprinkle nutmeg or cinnamon on top. Bake at 400 for 50-60 minutes covering the edges with foil if they begin to brown too quickly.