Prot: 14 g, Carbs: 10 g, Fat: 7 g, Cal: 162


A holiday favorite made healthy and high-protein! Sweet Potato Protein Pie!

Similar to my Pumpkin Protein Pie, the recipe for this Sweet Potato Protein Pie starts with a traditional recipe and makes some simple substitutions. Instead of sweetened evaporated milk, I’m using vanilla whey protein mixed with water. And instead of a traditional crust, I’m using a protein crust made with vanilla rice or pea protein and almond butter. Now you can enjoy holiday pie while fueling your body!


The team at Eat More 2 Weigh Less invited me to do a guest post on their site, and I was happy to offer them this healthy, high-protein pie recipe. Check out their site for information and inspiration!

This recipe is also in our free holiday recipe ebook:

!6 Healthy Holiday Treats
Free Recipe Ebook
16 Healthy Holiday Treats
low carb • high protein • gluten free • all natural
Send me the ebook!


This post contains affiliate links to products I recommend. When you make purchases through these links, this blog makes a small commission (at no extra cost to you). Thank you for supporting our work!

Sweet Potato Protein Pie
Nutrition Information
  • Serving size: ⅛ pie
  • Calories: 162
  • Fat: 7g
  • Carbohydrates: 10g
  • Sugar: 3g
  • Fiber: 2g
  • Protein: 14g
Makes one 9" pie (8 servings).
  • 1½ cups cooked sweet potato (225g)
  • 1 cup filtered water, separated (240ml)
  • 2 large eggs (whole)
  • ½ cup natural vanilla whey protein powder (45g)
  • ¾ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  1. Preheat oven to 325F (163C).
  2. In a medium bowl, mix almond butter with water until smooth.
  3. Add in rice protein and cinnamon. Mix until combined. (If the batter is sticky, add a little more rice protein.)
  4. Press into 9" pie pan.
  5. Bake for about 10 minutes, then remove from oven.
  6. Meanwhile, puree sweet potato with ½ cup water.
  7. Pour into a bowl, and add eggs. Mix until smooth.
  8. Combine with remaining ingredients (including the remaining ½ cup water) and mix well.
  9. Pour into pie crust.
  10. Bake for about 40 minutes, until the center of the pie is firm to the touch.
  11. Let cool completely.
  12. Top with Cashew Whipped Cream (if desired, not included in macros) and enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.

Sweet Potato Protein Pie - low carb, gluten free - by Andréa's Protein Cakery