Lightened up Sweet Potato Pie with Sweet and Salty Pecan Crust (gluten free, low carb!)

Step 1

To roast the sweet potatoes: Preheat oven to 400 degrees F. Poke sweet potatoes with a fork a few times, then place on baking sheet lined with foil. Roast for 45 minutes or until knife tender. Turn down oven to 350 degrees F and set sweet potatoes aside to cool off.

Step 2

To make the crust: Place pecans, salt and sugar in the bowl of a food processor and pulse until the nuts begin to become very crumbly and look like wet sand; this should take less than 1 min. Next add the melted butter and process again. I like to taste the crust at this point to see if I may need to add more salt.

Step 3

Dump the mixture into a 9 inch pie pan and press crust to the edges evenly with your fingertips. Bake for 10-12 minutes, being careful not to overbake. I usually take mine out at 10 minutes.

Step 4

To make the filling: While the crust is baking, you can start making the filling. Scoop filling out of cooled roasted sweet potatoes and peel away skin. Place in a food processor and process until somewhat smooth and fibers are removed.

Step 5

Next, add in all of the ingredients and spices except the egg and egg whites; process again until smooth and creamy.

Step 6

Add in egg and egg whites and process once more until smooth.

Step 7

Pour filling into prepared pie crust, smoothing over top. Bake at 350 degrees F for 40-50 minutes or until knife or toothpick inserted into the middle comes out clean.

Step 8

Allow pie to cool to room temperature to help set the pie. Serve with fresh real whipped cream, coconut whipped cream and/or your favorite ice cream. I love serving my pie warm so the ice cream melts on top. Serves 9.