BY: Lively Staff

December 1, 2017

Make This Healthy Sweet Potato Pie Your Go-To Holiday Dessert

On the lookout for healthy holiday dessert recipes? This Sweet Potato Pie will replace the sugary treats you used to serve. And it’ll probably taste better.

healthy holiday dessert recipes

I have to admit, one of my favorite parts of the holiday season is making and eating all the delicious desserts. Of course, when preparing these desserts, I always aim to make them as clean and healthy as possible so that my body is not overloaded with processed ingredients and tons of sugar. It’s easier than you think to replace junky ingredients with wholesome, whole foods, especially in this homemade sweet potato pie.

Cassava flour is a staple flour to have on hand, as it can replace wheat flour in many baking recipes. It is Paleo-friendly and naturally gluten-free for those looking to avoid gluten, especially around the holidays. And cassava flour has that good resistant starch needed to support healthy digestion (1).

healthy holiday dessert recipes

The sweet potato really is the star of this recipe. Sweet potatoes are chock full of nutrients, including beta-carotene, which can convert into vitamin A when consumed. Vitamin A supports skin health, which we all could use, since it is the largest organ of the body. Sweet potatoes are also high in fiber, potassium and vitamin B6, while being low on the glycemic index scale, making them a good choice for healthy blood sugar levels (2)(3).

Instead of using traditional vanilla extract, I went with our Vanilla Collagen Creamer, which is full of vanilla bean powder, healthy fats from coconut milk, and collagen peptides. This sweet potato pie is full of healthy ingredients, and with the healthy fats, collagen and vitamin A from the sweet potato, it *might* feel like a spa treatment for your skin. Your taste buds will be pretty happy, too.

healthy holiday dessert recipes

Don’t be shy with this sweet potato pie; put it right next to the pumpkin pie on the holiday dessert table for all to eat and enjoy!

Sweet Potato Pie
Serves 8
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
  1. 1 ¼ C cassava flour
  2. 1 T coconut sugar (optional)*
  3. 1 t pink Himalayan salt
  4. ½ C grass-fed butter, very cold and cut into cubes
  5. 4-6 T ice water
  1. 2 C sweet potato puree’
  2. 1 C coconut milk
  3. 2 scoops Vanilla Collagen Creamer
  4. ½ C coconut sugar
  5. ¼ C maple syrup
  6. 2 eggs
  7. ½ t cinnamon
  8. ¼ t nutmeg
  9. ¼ t ginger
  1. Preheat oven to 400 F.
  2. In a food processor, add in cassava flour, coconut sugar and salt and pulse a few times.
  3. Add in butter cubes and pulse until the mixture resembles sand.
  4. Add in 3-4 tablespoons of ice water and pulse 5-6 times. The mixture will begin to have larger clumps. If the crust holds together when pinched, it is ready to go in the pie pan. If it falls apart, add a tablespoon at a time until it holds together.
  5. In a 9-inch pie pan, pour in crust mixture and press firmly until it completely lines the pan and goes up the sides slightly. Use a fork to punch holes in the bottom of the crust mixture so that it doesn’t bubble up in the oven.
  6. Place crust in the oven and let bake for 20 minutes.
  7. While crust is baking, prepare the filling. Using a high-speed blender or food processor, add in all filling ingredients and mix until well-combined.
  8. Remove crust from oven and let cool slightly.
  9. Raise the oven temperature to 425 F.
  10. Pour in filling mixture over the crust and place back in the oven.
  11. Bake for 15 minutes at 425 F, then lower the temperature to 350 F and let bake for another 35-40 minutes.
  12. Let the pie cool completely before cutting and serving, or putting it in the refrigerator.
  13. Serve with coconut whipped cream or your favorite topping.

Sarah Anderson is a freelance recipe writer, personal chef, and Certified Holistic Health Coach. She focuses primarily on healthy gluten-free and Paleo recipes. You can find her recipes and personal work on Instagram and Facebook @whitestripekitchen.




(1) Topping DL, Fukushima M, Bird AR. Resistant starch as a prebiotic and synbiotic: state of the art. The Proceedings of the Nutrition Society. Published February 2003.

(2) Bahado-Singh PS, Wheatley AO, Ahmad MH, Morrison EY, Asemota HN. Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. The British journal of nutrition. Published September 2006.

(3) Chen YY, Lai MH, Hung HY, Liu JF. Sweet potato [Ipomoea batatas (L.) Lam. “Tainong 57”] starch improves insulin sensitivity in high-fructose diet-fed rats by ameliorating adipocytokine levels, pro-inflammatory status, and insulin signaling. Journal of nutritional science and vitaminology.

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