Crustless Sweet Potato Pie

You're all getting ready for Thanksgiving and looking for those perfect recipes to make your nearest and dearest happy and healthy, right?! Contrary to popular belief, this does not have to be a holiday of gluttony. There are little things you can do here and there to make some traditional dishes much healthier without sacrificing flavor or texture! Oh...and with every little upgrade you make, you're less likely to have to unbutton those pants or take advantage of the stretchy waistband at the end of the night. I like showing you how to work smarter, not harder!

With this in mind, I recently helped Vida Health come up with a few upgrades for some traditional Thanksgiving dishes. I'll be sharing them over the coming week for your cooking pleasure! 

First up, your favorite sweet potato pie...sans crust! With most pies a significant amount of extra calories and fat come courtesy of that small slice of crust. You won’t even miss the crust and extra sugar with this new take on that delicious dessert you crave every year! I promise! Try this one out and your guests will not be disappointed. 

Crustless Sweet Potato Pie

Prep Time: 15 minutes

Cook Time: 1 hour

Makes 8 servings


  • 2 lbs sweet potato - cooked, skins removed (canned sweet potato puree works here as well)
  • 1/2 cup canned light coconut milk
  • 1/2 cup coconut sugar or light brown sugar
  • 1/8 tsp each ground ginger, nutmeg, and allspice
  • 1/2 tsp cinnamon
  • pinch of salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 Tbsp butter, softened


  1. Preheat oven to 425° F
  2. Grease an 8 inch round cake pan or pie plate with coconut oil, butter, or nonstick spray.
  3. In a medium bowl, or the container of a blender or food processor, add cooked sweet potatoes, coconut milk, coconut sugar, nutmeg, ginger, allspice, cinnamon, salt, eggs, vanilla and butter. Mix in blender, food processor or with a hand mixer until ingredients are evenly combined and you have a smooth batter.
  4. Pour batter into greased pan and bake for at 425° F for 15 minutes. Reduce oven temp to 350° F, then bake another 45 mins  or until center of pie is set. Let cool completely then serve! Feel free to top with a dollop of fresh whipped cream or ice cream! :)

Next up in the Thanksgiving dish makeovers: Stuffing! Any guesses on how I'm going to tweak this one!? What are some of your favorite Thanksgiving dishes? Any desire to make them a bit healthier? Let me know and I'll be happy to help you out!

If you try this recipe or have any special requests, use #jeannereillyrd to show me your handiwork! Thanks as always for following me on Instagram/Twitter/Facebook and sharing me with all your friends, family, coworkers, and strangers on the street. ;) I have availability for new clients at the moment, so if you know of anyone or any health-focused companies looking for a nutrition coach or consultant, send them my way!