Sweet Potato Casserole Pie

Nicolette Stramara

by | Updated: October 13th, 2020

Dec
08

I foresee dessert tables and endless counters of food in your near future. This holiday season may test every ounce of your willpower, but you must keep your eye on the pie. Protein pie, that is. To help you stay light on your toes without a heaping overload of guilt, offer to bring this dessert to all of your seasonal get-togethers. It offers a magical combination of southern pecan pie and fluffy sweet potato casserole, so everyone can keep calm and merry on.

Sweet Potato Recipe: Rich, Protein Pie
Protein Treats by Nicolette uses unsalted pecans to help keep this treat sweet and healthy.

Sweet Potato Casserole Pie

Makes 2 mini pies; 8 servings
Macros per serving: 182 calories | 4.8 g protein | 8.2 g carbs | 15 g fat | 3.2 g fiber | 2.6 g sugar

Crust:

¾ cup raw unsalted pecans
2 Tbsp. xylitol
1 Tbsp. unsweetened applesauce
¼ tsp. ground cinnamon

Pie:

½ scoop vanilla protein powder
½ cup cooked sweet potato, mashed
2 Tbsp. Sweet Spreads Cinnamon Roll Coconutter
2 Tbsp. xylitol
½ tsp. ground cinnamon
1 tsp. vanilla extract
1 tsp. butter extract
1 whole large egg

Topping:

¼ cup pecans, chopped
1 Tbsp. Sweet Spreads Cinnamon Roll Coconutter
1 Tbsp. xylitol

Directions

  1. Pre-heat oven to 350°F and 2 mini pie pans with nonstick cooking spray. Set aside.
  2. In a food processor, grind pecans until fine.
  3. In a small bowl, combine ground pecans with remaining crust ingredients. Stir until the mixture forms a thick paste.
  4. Evenly spread crust mixture on the bottom of greased pie pans, pressing down to completely cover the bottoms and sides of each pan.
  5. Bake the crusts for 4 minutes, remove and let cool while you prepare the filling.
  6. In a medium bowl, add all pie ingredients and combine using a hand-held mixer on medium speed. Mix until smooth.
  7. Divide and spoon pie filling into each baked crust.
  8. In another bowl, combine all topping ingredients and sprinkle over top of each pie. Bake 18-22 minutes, or until the edges begin to turn golden brown.
  9. Let the pies cool in the fridge for 1 hour. Remove and slice each pie into 4 even pieces.
  10. Serve and enjoy!

Note: You can easily double or triple this recipe to serve a group. It can be baked in an 8-inch pie dish or larger casserole dish, depending on the amount you make.