Homemade, healthier sweet Potato Pie – From garden to plate – Recipe

We love Sweet Potato Pie

It is almost time to start gardening  & one of the perks of gardening for us is growing sweet potatoes. We enjoy growing sweet potatoes, & not just because they are so tasty, but we also love to watch sweet potato vines as they grow & these are great for teaching kids to garden. We like to eat them baked, boiled, grilled, as french fries, but our favorite way to eat them just might be Sweet Potato pie, & of course we love making it as healthy as we can. And we can even make our own healthy whipped cream topping (here).

It is almost garden time to start thinking about what to grow in your garden, I recommend you check Centennial_Sweet_Potatoout gardenharvestsupply.com for all your gardening needs from organic seeds, plants, tools to natural pest control.

And Garden Harvest Supply has Sweet Potatoes to order just in time for gardening. Sweet potatoes are also great in juicing & some like to add sweet potato puree to protein drinks.

So today I am sharing with you a recipe we have tweaked from combining multiple recipes to get the recipe just the way we like it.

Let the kids help you grow the Sweet Potatoes, care for them, love them, harvest them & cook them, my kids love helping cook especially sweet potato pie (Homeschool idea).

Homemade, healthier sweet Potato Pie – From garden to plate – Recipe

Sweet Potato pie recipe:

Pie crust (per pie)

2 cups whole wheat flour (or good healthy flour like Elkorn, oat flour or rice flour or a mixture)

2/3 cup raw coconut oil or palm shortening slightly soft (or real unsalted butter)sweet potato pie

A pinch of natural unrefined pink Himalayan salt 

6 tablespoons water

Pie filling (per pie)

2 large cooked sweet potatoes (any color)

1/4 cup raw coconut oil slightly softened (or real unsalted butter)

1/2 cup organic whole unbleached sugar

1/2 cup of raw local honey (or real molasses or pure maple syrup)

1/2 cup milk (regular whole milk, rice milk, almond milk or coconut milk or if you prefer evaporated milk)

2 eggs

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 teaspoon real vanilla extract

1/2 tsp of natural unrefined pink Himalayan salt 


Preheat oven to 350 degrees F.

Crust first:

Whisk together oil and water with a fork until mixture is foamy.  Place in the freezer for 20-30 minutes.

Mix together the oil, water, salt and flour using a fork.  When all of the flour is moistened it will start to form into small balls. Place the mixture into the bottom of a deep pie dish and using your fingers, work the pie crust into the pan, covering the entire inside as quickly and evenly as possible (the more you handle the dough, the harder it is to work with).

Filling next:

Use leftover baked sweet potatoes or mashed sweet potatoes, usually 2 large sweet potatoes worth will be enough, but you might want to add extra, do not add peels.In a blender combine potatoes & coconut oil & pulse until well blended. Add in sugar, honey, milk, eggs, salt, nutmeg, cinnamon & vanilla. Mix on low speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean.

So go check out GardenHarvestSupply.com & see about buying Sweet Potatoes for garden.



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