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Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 161.6
  • Total Fat 1.5 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 0.3 g
  • Monounsaturated Fat 0.2 g
  • Cholesterol 0.2 mg
  • Sodium 334.9 mg
  • Potassium 305.6 mg
  • Total Carbohydrate 32.1 g
  • Dietary Fiber 2.3 g
  • Sugars 17.8 g
  • Protein 5.1 g
  • Vitamin A 64.0 %
  • Vitamin B-12 10.4 %
  • Vitamin B-6 9.9 %
  • Vitamin C 12.3 %
  • Vitamin D 5.8 %
  • Vitamin E 2.8 %
  • Calcium 15.7 %
  • Copper 10.0 %
  • Folate 6.0 %
  • Iron 9.7 %
  • Magnesium 2.7 %
  • Manganese 20.0 %
  • Niacin 7.4 %
  • Pantothenic Acid 13.6 %
  • Phosphorus 9.7 %
  • Riboflavin 15.5 %
  • Selenium 10.2 %
  • Thiamin 9.9 %
  • Zinc 4.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Vegetarian Sweet Potato Pie

View the full Vegetarian Sweet Potato Pie Recipe & Instructions
Submitted by: STILLFLYIN

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Vegetarian Sweet Potato Pie

46 calories of Granulated Sugar, (0.06 cup)

45 calories of Sweet potato, cooked, baked in skin, without salt, (0.25 cup)

27 calories of Flour, white, (0.06 cup)

17 calories of Silk, Plain Soymilk, Original 1 cup, (0.19 serving)

8 calories of Egg substitute, liquid (Egg Beaters), (0.50 fl oz)

5 calories of Cornstarch, (0.01 cup)

2 calories of Vanilla Extract, (0.13 tsp)

1 calories of Cinnamon, ground, (0.13 tsp)

1 calories of Pumpkin Pie spice, (0.13 tsp)

1 calories of Baking Powder, (0.25 tsp)

0 calories of Salt, (0.06 tsp)


Nutrition & Calorie Comments  

I made these in mini muffin tins at 170 C for 15 minutes. I also used maple sugar and pumpkin in the recipe. Divine! Submitted by:
YOITLE

(12/22/11)
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Using Pumpkin and sugar sub. Sounds good We don't have Pumpkin Pie spice so I will ad lib with cinn and nutmeg Submitted by:
ALIZAHH

(12/19/11)
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Mmmmm! Delcious! I never missed the full-fat crust! I will absolutely make this again! Submitted by:
SEEMAINE

(10/29/11)
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Bless you for this new addition to the healthy cookbook! I used whole wheat pastry flour and splenda instead of sugar for my sweet diabetic hubby. This is a keeper! Submitted by:
DAMSELFLY3

(9/6/11)
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I know it adds some calories, but ground pecans on top-added the last few minutes of baking-is a really nice addition! Submitted by:
POKIE1

(9/3/11)
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I am a newbie vegan but I was wondering about some ingredients. I cannot touch any of the "white stuff"...sugar, flour, baking powder etc. Does anyone have suggestions for substitutes? Besides agar and stevia for the sugar replacement, I am most curious about the flour substitute. Thanks in advance. Submitted by:
MUSKOKALOON

(7/4/11)
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I have not tried this yet but love pumpkin & sweet potato and this will be the perfect way to get good nutrition in my weakness - dessert ! I gave it 5 stars for combining dessert & nutrition. : ) Submitted by:
BRITTGIRL13

(8/10/10)
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Will definitely try this. by subbing sugar substitute & light soymilk calories r 100/slice! Submitted by:
LARELL_MARIE

(2/19/09)
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I love how this makes it own crust! I used less sugar, substituted rice milk for soy and arrowroot for corn starch. Next time I'll leave a few of the potato pieces in chunks. I think would add interest and texture. Really nice! Submitted by:
HEALTHYBIZ

(10/21/08)
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I baked these in a muffin pan (without baking cups) for 55 minutes, and they were delicious - cakey outside and moist and pudding-like in the center. Makes about 14 mini-pies, 90 calories a piece. Don't be tempted to take the pies out early though; they need the full time. Submitted by:
KFCOOKE

(8/11/07)
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