Recipes

Sweet Potato Pie Recipe

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Atkins Sweet Potato Pie
8.1g
Net Atkins Count TM
Prep Time: 50 Minutes
Style:American
Cook Time: 100 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
6.5g

Protein

32.2g

Fat

5g

Fiber

349.3cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 medium Sweet Potato, baked
  • 0 3/4 cup Butternut Squash, cubed, baked
  • 0 3/4 cup Coconut Flour
  • 0 1/4 cup Erythritol
  • 0 1/4 tsp Salt
  • 0 1/2 cup Butter, salted or unsalted
  • 2 each Egg
  • 1 tsp Vanilla Extract
  • 0 1/2 cup Butter, salted or unsalted
  • 0 1/4 cup Spenda Cup for Cup
  • 4 tablespoon Lakanto Monkfruit Sweetener, Golden
  • 0 1/2 cup Heavy Cream, liquid
  • 2 each Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon, ground
  • 0 1/4 tsp Cloves, ground
  • 0 1/4 Tbsp Ginger Root, fresh, grated
  • 0 1/4 tsp Nutmeg, ground
  • 0 1/2 tsp Xanthan Gum

DIRECTIONS

  1. Ingredient notes: Please use unsalted butter in this recipe for best results.Preheat oven to 350°F. Spray a 9 ½-inch pie plate with cooking spray, and line the bottom with parchment paper.
  2. Bake the sweet potato until soft, about 45 minutes. Place the butternut squash cubes on a lined baking sheet. In the last 15 minutes of the sweet potato baking time, bake the squash cubes until warmed and soft, about 15 minutes.
  3. While the sweet potato is baking, make the crust. In a food processor, combine the coconut flour, ¼ cup erythritol, and salt with a few pulses. Add in ½ cup cubed cold butter and pulse until the butter is about pea size and incorporated. Add 1 teaspoon vanilla and 2 eggs and pulse until uniform texture and color develops. The texture will be almost sand like, but stick together when pinched between your fingers.
  4. Scoop the dough into the center of the pie plate and use your fingers to evenly press the dough to the bottom and sides. Use the bottom of a measuring cup to help get the crust even along the bottom. Use a fork to prick holes throughout the bottom and sides of the pie crust. Bake the empty crust for 10 minutes at 350°F. Remove from oven and let cool for at least 10 minutes before filling.
  5. While the crust bakes, make the filling. Peel and chop the sweet potato. Using a food processor, combine the sweet potato, squash, and ½ cup room temperature butter until evenly combined and lightened in color. Scrape down the sides and bottom of the bowl, add the sucralose and monk fruit sweeteners, cream, 2 eggs, 1 teaspoon vanilla, and spices and process until well combined. Scrape down the sides and bottom of bowl again, sprinkle with the xanthan gum, and process until well combined and thickened.
  6. Fill the cooled pie crust with the sweet potato mixture, and smooth to even. Use foil to cover the top edge of crust to delay burning, and bake at 350°F for 40 minutes or until an instant read thermometer reads 175°F when inserted into the middle.
  7. For best results, let pie cool for about 3 hours before slicing. Top with whipped cream if desired.

Cooking Tip