Sweet Potato Casserole Protein Pie

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Ingredients:Sweet Potato Pie
¾ cup pecans
¼ tsp. ground cinnamon
1 Tbsp. unsweetened applesauce
2 Tbsp. baking stevia or xylitol

½ cup cooked, mashed sweet potato
2 Tbsp. Sweet Spreads cinnamon roll coconutter
2 Tbsp. baking stevia or xylitol
1 large egg
½ scoop vanilla protein powder
½ tsp. ground cinnamon
1 tsp. vanilla extract
1 tsp. butter extract

¼ cup chopped pecans
1 Tbsp. Sweet Spreads cinnamon roll coconutter
1 Tbsp. baking stevia or xylitol

Preheat oven to 350 degrees F. Spray two mini pie pans with non-stick cooking spray and set aside. You can also use two 4” spring form pans.
Grind ¾ cup pecans in a food processor then combine the remainder of the crust ingredients in a small bowl with the ground pecans and stir together until mixture forms a thick paste.
Evenly distribute the crust mixture between the two mini pie pans, pressing down to completely cover the bottom and sides of each pan.
Bake the crusts in the oven for 4 minutes, remove, and let cool while you make the pie filling.

Combine all of the pie ingredients in a mixing bowl and, using a hand held mixer, blend on medium speed until everything is smooth and well combined.
Once the crust is cooled, evenly spoon pie filling on top of each crust.
Next, stir together the topping ingredients and evenly sprinkle on top of each pie.
Bake in the oven for 18-22 minutes, or until edges of the pie are dark golden brown.
Let the pies cool in the fridge for 1 hour.
Remove from the fridge and slice each pie into 4 even pieces. Enjoy!

Nutrition Info:
Makes 8 servings
1 serving is 1 slice

Macros for 1 serving:
182 calories
4.8g protein
8.2g carbs
15g fat
2.6g sugar
3.2g fiber

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