Canned Sweet Potato Pie With Canned Yams Recipe!

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: regular milk

Coconut milk adds a creamy texture with less lactose.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar richness.

sugar

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers natural sweetness with a unique flavor.

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust adds fiber and nutrients.

Drain the juice off of the canned sweet potatoes and add them to a bowl.

Add 3 tablespoons of butter and 1 tablespoon of ground nutmeg and 1 tablespoon of cinnamon to the bowl.

Mash the sweet potatoes until nicely smashed.

Add 3/4 cup of heavy cream and mix it up.

Optionally, use a mixer for a smoother consistency or leave it chunkier.

Add 1 tablespoon of vanilla extract.

Add 3/4 cup of stevia (or sugar/brown sugar as preferred).

Add 2 tablespoons of flour as a binding agent.

Taste the mixture to adjust sweetness and spice levels.

Add 2 whipped eggs and mix thoroughly to ensure even distribution.

Take out the Pillsbury pie crust and pour the sweet potato mixture into it.

Spread the sweet potato mixture evenly in the pie crust using a spatula.

Shake the pie crust gently to ensure even cooking.

Bake in the oven at 350°F for about 1 hour.

Let the pie cool for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens