Low Sugar Sweet Potato Pie

Community Kitchen: The Food Mill, Columbus

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Get inspired with Dessert Devotion’s Community Kitchen series! Good food not only brings comfort and inspiration in our own kitchens, but good food can nourish and even transform our communities—improving our students’ academic performance, our long-term health, and financial sustainability. Our special guest is Olivia Amos, executive director of The Food Mill, and pioneer of “good food” and combating food insecurity in Columbus. Our featured recipe is a Low Sugar Sweet Potato Pie that satisfies the sweet tooth!

Low Sugar Sweet Potato Pie

3 medium sweet potatoes (about 2 cups)

1 stick of butter (softened)

2 eggs

½ cup heavy whipping cream

½ cup Swerve granulated sugar

½ cup Swerve brown sugar

1 tsp cinnamon

Pinch of nutmeg

¼ tsp salt

1 tsp vanilla extract

Pre-packaged 9-inch crust (gluten-free optional)

Sugar-free whipped cream (optional)

Bake sweet potatoes for about 90 minutes on 350. Beat potatoes with a hand mixer. Add butter and eggs. Then sugars and spices, then heavy cream and extract.

Pour into pie crust. You can swap out equal measurements of real sugar and brown sugar. Bake on 350 for 40 minutes until the pie is set with a slight jiggle in the center.

Wait until pie is cool to ensure it is set before cutting. Tastes even better the next day.

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Swerve Trio: Granulated, Brown, and Confectioners Sugar