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High Protein Sweet Potato Pie (Greek Yogurt Custard)

High Protein Sweet Potato Pie (Greek Yogurt Custard) - recipe card
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A creamy, spiced sweet potato pie with a velvety Greek yogurt custard that delivers 12 grams of protein per slice. The filling is naturally sweetened with honey and maple syrup, while the yogurt adds tang and a silky texture. Perfect for a healthier holiday dessert or meal prep breakfast.

Ingredients

Scale
  • 1 large sweet potato (about 12 oz), roasted, peeled, and mashed (yields 1 cup mashed)
  • 1 cup full-fat Greek yogurt
  • 2 large eggs
  • 1/4 cup honey
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 (9-inch) unbaked pie crust (store-bought or homemade, whole wheat for extra fiber)

Instructions

  1. Preheat oven to 375°F (190°C). Prick the sweet potato all over with a fork, place on a foil-lined baking sheet, and roast until completely tender, about 45–50 minutes. Alternatively, microwave on high for 8–10 minutes, turning halfway, until soft. Let cool slightly, then peel and mash until smooth. Measure 1 cup of mashed sweet potato.
  2. Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together the mashed sweet potato, Greek yogurt, eggs, honey, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt until completely smooth. Use a hand mixer or immersion blender if needed to eliminate lumps.
  3. Pour the filling into the unbaked pie crust and smooth the top with a spatula.
  4. Bake at 350°F (175°C) for 45–50 minutes, or until the center is set but still slightly jiggly when gently shaken. If the crust edges brown too quickly, cover with foil or a pie shield after 30 minutes.
  5. Remove from oven and cool on a wire rack for 1 hour to room temperature. The custard will continue to set as it cools.
  6. For best results, refrigerate for at least 2 hours before slicing. Serve chilled or at room temperature.

Notes

Storage: Keep leftover pie covered in the refrigerator for up to 4 days. Freezing: Wrap individual slices tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: Enjoy cold or warm slices in a 300°F (150°C) oven for 8–10 minutes. Protein boost: For an extra 3g protein per serving, add 1/2 cup of vanilla protein powder to the filling and reduce honey to 2 tablespoons. Ensure the sweet potato is well-mashed to avoid lumps.

Nutrition

Keywords: high protein sweet potato pie, Greek yogurt custard pie, healthy sweet potato pie, protein pie, sweet potato pie recipe, Greek yogurt dessert, low fat pie, holiday dessert, Thanksgiving pie, meal prep dessert, sweet potato custard, no refined sugar pie

Find it online: https://thehighproteinrecipes.com/high-protein-sweet-potato-pie-greek-yogurt-custard/