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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.2 mg
  • Sodium: 334.9 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Vegetarian Sweet Potato Pie calories by ingredient
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Vegetarian Sweet Potato Pie

Submitted by: STILLFLYIN

Introduction

This recipe creates its own thin crust and can easily be made vegan. This recipe creates its own thin crust and can easily be made vegan.
Number of Servings: 8

Ingredients

    1-1/2 cup soymilk
    Egg substitute equal to 2 eggs
    1 tbsp cornstarch
    1 tsp vanilla
    2 cups mashed cooked sweet potato (or pumpkin or winter squash)
    1/2 cup flour
    2 tsp baking powder
    1/2 cup sugar
    1 tsp pumpkin pie spice
    1 tsp cinnamon
    1/2 tsp salt
    cooking spray

Directions

Preheat oven to 350F.
Spray a 9-inch deep dish pie pan with cooking spray.
A deep dish is recommended because this pie will rise a lot during cooking but will shrink back as it cools.
Put the first 4 ingredients in the blender and blend well. Add the sweet potatoes and puree.
Add the remaining ingredients and blend on high, stopping to scrape the sides a few times to make sure everything is thoroughly blended.
Pour into the pie pan.
Bake for about 60 minutes.
A standard toothpick or knife test does not work on this pie. Look for the center to be moist, but cooked.
Remove from the oven and allow to cool.


Number of Servings: 8

Recipe submitted by SparkPeople user STILLFLYIN.






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Member Ratings For This Recipe


  • Incredible!
    10 of 10 people found this review helpful
    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. - 8/11/07

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  • Very Good
    4 of 5 people found this review helpful
    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! - 10/21/08

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  • Incredible!
    4 of 4 people found this review helpful
    This is a great recipe. I made a huge casarole pan of it and basically winged it on adding the appropriately measured ingredients but it came out divine! Thanks for a great recipe...definitely a keeper! - 11/12/07

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  • 3 of 8 people found this review helpful
    Will definitely try this. by subbing sugar substitute & light soymilk calories r 100/slice! - 2/19/09

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  • Incredible!
    2 of 5 people found this review helpful
    Yum - 10/16/08

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  • Good
    1 of 1 people found this review helpful
    Good pie! Needs double the spices for my taste, and mine didn't have much of a crust and was basically sweet potato pudding... but I liked it and will make again wirh some tweaking. Thanks for the recipe! - 12/15/12

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  • 1 of 2 people found this review helpful
    Using Pumpkin and sugar sub. Sounds good We don't have Pumpkin Pie spice so I will ad lib with cinn and nutmeg - 12/19/11

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  • Incredible!
    1 of 1 people found this review helpful
    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! - 9/6/11

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  • 1 of 1 people found this review helpful
    yummy . this is just great . good choice . - 7/2/11

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  • 1 of 6 people found this review helpful
    I make a very similar one out of Pumpkin and love it, so will also try this one. - 7/2/11

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  • Incredible!
    1 of 1 people found this review helpful
    A really lovely texture! My workmates were amazed by how tasty this was - 4/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    loved it!!! - 3/14/07

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  • Very Good
    0 of 1 people found this review helpful
    Good option although I'm not sure why you would use pumpkin spice for a sweet potato pie recipe. To me it defeats the purpose of the pie, which is why I left it out. - 1/3/13

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  • Wonderful and creamy! love the no-crust idea. Needed a little more pumpkin spice. wasn't sure about the blender idea for mixing the whole thing and discovered batter was too thick for a blender-- nothing moved. will use mixer or food processor next time. Excellent! - 1/3/12

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  • I made these in mini muffin tins at 170 C for 15 minutes. I also used maple sugar and pumpkin in the recipe. Divine! - 12/22/11

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  • Very Good
    0 of 1 people found this review helpful
    I used my own fresh ground spices. A declicious, filling, satisfying treat that you could almost consider a veggie serving. - 12/19/11

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  • I loved the idea of having a pie without the crust. i always eat just the filling any way. I have made this with sweet potatoes and pumpkin. Both very good. Might try butternut squash next time. Thanks for the recepie. I did use eggs and 2% milk. I try to not use any ingredients but natural. - 12/19/11

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  • Excellent! The flavor is sinfully rich! Agree w/ KFCOOKE regarding baking time. I used a clear pie plate so I was able to check the bottom to ensure it was done. - 11/24/11

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  • I tried as someone else had making in cupcake tins - didn't have muffin sized - got 18 plus a mini loaf pan. May have been able to fill them more, but was concerned about how it puffs up. Next time will use a mixer - bogged down the blender. They tasted good, but it was difficult to tell when done. - 11/6/11

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  • Mmmmm! Delcious! I never missed the full-fat crust! I will absolutely make this again! - 10/29/11

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  • 0 of 4 people found this review helpful
    looks good - 10/29/11

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  • Incredible!
    0 of 4 people found this review helpful
    A favorite for my husband. Thanks. - 10/29/11

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  • 0 of 4 people found this review helpful
    Sounds yummy; plan to try it soon. - 10/29/11

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  • 0 of 2 people found this review helpful
    I know it adds some calories, but ground pecans on top-added the last few minutes of baking-is a really nice addition! - 9/3/11

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  • 0 of 1 people found this review helpful
    to MUSKOKALOON: can you use almond flour? im not sure, but it works in baking too. - 7/5/11

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