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HIGH PROTEIN SWEET POTATO PIE

This HIGH PROTEIN SWEET POTATO PIE is creamy, comforting, and secretly packed with extra protein. It keeps all the cozy flavor of classic sweet potato pie while adding Greek yogurt and protein powder for a more nourishing slice you can enjoy for dessert, snacks, or even post-workout.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs or oat-based cookie crumbs
  • 3 tbsp butter melted
  • 1 tbsp sugar optional, for a sweeter crust
High-Protein Sweet Potato Filling
  • 2 cups mashed sweet potatoes cooked and mashed until smooth
  • 1 cup Greek yogurt or blended cottage cheese for added protein and creaminess
  • 2 eggs large
  • 0.5 cup vanilla or unflavored protein powder
  • 0.25 cup maple syrup or honey
  • 1 tbsp butter or coconut oil melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • salt pinch, to balance sweetness
Optional Toppings
  • whipped Greek yogurt for serving
  • crushed pecans for garnish
  • ground cinnamon for dusting on top

Equipment

  • Oven
  • Pie dish
  • Mixing Bowls
  • Blender or food processor
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a pie dish or line it with parchment paper for easier slicing.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the mixture resembles wet sand and is evenly moistened.
  3. Press the crust mixture firmly and evenly into the bottom and slightly up the sides of the pie dish. Pre-bake the crust for about 8 minutes, then remove from the oven and set aside.
  4. In a blender or large mixing bowl, add the mashed sweet potatoes, Greek yogurt or cottage cheese, eggs, protein powder, maple syrup or honey, melted butter or coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt.
  5. Blend or whisk the mixture until very smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness or spices to your preference.
  6. Pour the high-protein sweet potato filling into the pre-baked crust, smoothing the top with a spatula so it is evenly distributed.
  7. Bake the pie at 350°F (175°C) for 40–45 minutes, or until the edges are set and the center is mostly set but still has a slight jiggle when gently shaken.
  8. Remove the pie from the oven and allow it to cool at room temperature for about 1 hour, then transfer to the refrigerator to chill for at least another hour, or until fully set.
  9. Before serving, top slices with whipped Greek yogurt, crushed pecans, and a light dusting of cinnamon if desired. Slice and enjoy your HIGH PROTEIN SWEET POTATO PIE chilled or slightly warmed.

Notes

For extra protein, you can increase the amount of protein powder slightly, but add an extra tablespoon or two of yogurt if the filling becomes too thick. Roasting the sweet potatoes instead of boiling them will give a deeper, sweeter flavor. This pie tastes even better the next day as the flavors meld and the texture becomes even creamier.