You won’t miss the sweet taste of white sugar in this yummy sugar-free pie. No bitter aftertaste here! All you get is a delicious, classic sweet potato pie taste along with a lot of praise and thank yous!
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What makes this pie so great? It’s the sweet taste of Swerve sweetener.
My daughter-in-law, Jami, introduced me to this sugar substitute after witnessing my many attempts to prepare sugar-free foods. With issues of high blood sugar and sugar sensitivities, not to mention the low carb eaters in our household, it’s been a testy journey until now.
Recently, my husband asked for a sugar-free sweet potato pie, so I decided to put this new-to-me sweetener made in New Orleans to the test. Yeah, New Orleans! Yay, for that!
What is Swerve, you ask?
The back of the package says:
“Swerve is a great tasting, natural sweetener that measures cup-for-cup just like sugar–without the bitter aftertaste or digestive discomfort of other sweeteners. It’s perfect for baking, cooking and sweetening your favorite foods and beverages. Swerve is a unique blend of non-GMO ingredients that are derived from fruits and vegetables. It contains no artificial ingredients preservatives or flavors.”
This sweetener has been a gamechanger in our cooking and eating these days. It measures, bakes, and tastes like sugar. It’s also more tolerable for sugar-sensitive dieters because it is non-glycemic, which doesn’t spike sugar after eating.
I was a little confused about the number of carbs found in Swerve. Four total carbs in just 1 teaspoon. I thought that was high, but just reading the labels on products isn’t enough. Turns out determining how many net carbs are what counts in a recipe. There is a simple formula (Total carbohydrates – fiber – erythritol = net carbs) to calculate the number of net carbs. You can read about it in this insightful article, The Ultimate Guide To Net Carbs.
Thankfully, this No-Sugar Sweet Potato Pie recipe only has 12.1 net carbs per slice. Much better. Of course, this doesn’t include the crust.
There are some different pie crusts to consider that contain lower carbs like the pecan crust in my Low Carb Coconut Pie, Undertakers Delight. It’s a delicious substitute for the classic white flour pie crust or sweet graham cracker crust.
No spice in this no-sugar pie!
Nope! My husband isn’t a fan of cinnamon and such spices, so you won’t find any of them here. This pie has a similar taste to my Fresh Sweet Potato Casserole recipe. If you like a little bit of spice in life, you can add 1 1/2 teaspoons pumpkin pie spice to the pie filling before baking for delicious results. I enjoy it either way.Print
A sugar-free sweet potato pie made with Swerve sweetener.
1 9-inch prepared pie crust
2 cups cooked sweet potatoes
1 cup Swerve sweetener
1/2 cup salted butter, softened
1/4 teaspoon sea salt
2 eggs, separated
1/2 cup evaporated milk
1 teaspoon vanilla extract
Preheat oven to 400 degrees.
Combine cooled sweet potatoes, Swerve, butter, salt, and egg yokes into a large bowl and beat until light and fluffy.
Add milk and vanilla and beat until just blended.
Beat egg whites until stiff peaks form.
Fold egg whites into sweet potato mixture.
Pour filling into prepared pie shell and bake at 400 degrees for 10 minutes then lower heat to 350 degrees and bake for 50 minutes more or until pie is set.
Cool pie berfore slicing.
Shield pie crust with aluminum foil if edges are getting too dark.
Top with whipped cream sweetened with Swerve sweetener before serving.
For a smoother pie, use hot sweet potatoes to mix well into the pie filling ingredients adding the egg yolks after the milk and before folding in the egg whites so the yolks don’t start to cook and clump up.
Add 1 1/2 teaspoons pumpkin pie spice to pie filling before baking for added flavor that is similar to pumpkin pie.
- Category: sugar-free dessert
- Method: baking
- Cuisine: American
Keywords: no-sugar sweet potato pie
Do you like your sweet potato pie with a smoother texture?
If so, blend the sweet potatoes with the other ingredients while they are still hot, adding the egg yolks after the milk and before folding in the egg whites, so the yolks don’t cook and clump up. That will give you a smoother pie filling.
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“No one has ever become poor by giving.”