Team EM2WL would like to extend a warm welcome to our newest guest blogger, Andréa, from Andréa’s Protein Cakery! Today Andréa shares a high protein snack that will satisfy your sweet tooth!
Perfect for your Thanksgiving feast, a healthy, high-protein sweet potato pie!
To transform a traditional recipe into Sweet Potato Protein Pie, I made some simple recipe exchanges. Instead of using a traditional pie crust, I made one using almond butter and vanilla rice protein powder. It tastes great, and has the flaky crust texture you’d expect in a pie. And instead of sweetened evaporated milk in the filling, I mixed some vanilla whey protein powder with water. Easy! I left out the added sweetener here, but if you’d like a sweeter protein pie I suggest adding ¼ to ½ cup coconut sugar or date sugar.
With ingredients like these, you can enjoy Sweet Potato Protein Pie anytime!
Sweet Potato Protein Pie
- 1/3 cup almond butter
- 1/3 cup filtered water
- 1/2 cup vanilla rice (or pea) protein powder
- 1/4 teaspoon ground cinnamon
- 1-1/2 cup cooked sweet potato
- 1 cup filtered water, separated
- 2 Large eggs (whole)
- 1/2 cup natural vanilla whey protein powder
- 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
|Preheat oven to 325F (163C). |
|In a medium bowl, mix almond butter with water until smooth. |
Add in rice protein and cinnamon. Mix until combined. (If the batter is sticky, add a little more rice protein.)
|Press into 9" pie pan. |
Bake for about 10 minutes, then remove from oven.
|Meanwhile, puree sweet potato with 1/2 cup water. |
|Pour into a bowl, and add eggs. Mix until smooth. |
|Combine with remaining ingredients (including the remaining 1/2 cup water) and mix well. |
|Pour into pie crust. |
Bake for about 40 minutes, until the center of the pie is firm to the touch.
|Let cool completely. |
Top with cashew whipped cream (if desired, not included in macros) and enjoy!
Makes one 9" pie (8 servings)
Follow Andréa’s Protein Cakery!
Recipe blog: www.proteincakery.com