NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1 cup nonfat Greek yogurt

0.75 cup liquid egg whites

1 tbsp coconut sugar

0.5 tsp ground cinnamon

0.25 tsp ground ginger

0.25 tsp sea salt

0.5 ounce pecans

1 tsp maple syrup

0.5 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 6-inch oven-safe baking dish with the avocado oil.

• 2

  Steam or roast the sweet potato until completely soft, remove the skin, and mash the flesh until smooth.

• 3

  In a large mixing bowl, whisk together the mashed sweet potato, nonfat Greek yogurt, liquid egg whites, coconut sugar, cinnamon, ginger, and sea salt until the batter is velvety and well combined.

• 4

  Pour the sweet potato mixture into the prepared baking dish, smoothing the top with a spatula.

• 5

  In a separate small bowl, toss the chopped pecans with the maple syrup until they are evenly coated.

• 6

  Sprinkle the maple-glazed pecans over the top of the sweet potato custard.

• 7

  Bake for 35 to 40 minutes, or until the edges are firm and the center is set with a slight jiggle.

• 8

  Remove from the oven and let the pie cool for at least 10 minutes to allow the custard to firm up before serving.