Sweet Potato Pumpkin Pie

Everyone likes pumpkin pie, right? Well, I do, but it makes my ass big & it can be loaded with refined sugar. So here’s a (super) healthy version. This recipe is sadly not my own – I have to give credit to my awesome friend and inspiring Registered Dietitian Nutritionist David Wiss! Please check out his amazing website Nutrition in Recovery for more about the services he provides.


  • 1 Sweet Potato
  • 2-3 tablespoons of Greek yogurt (fat-free or 2% – whatever you prefer)
  • Pumpkin pie spice
  • Chopped walnuts – raw
  • Tiny splash of Maple Syrup to top (I guess you could use Agave if you’re a masochist)
  • Optional: pat of pasture-raised butter like Kerrygold or some Ghee

I scrub my sweet potatoes hard with a veggie scrubber. It softens the skin and makes it easier for eating later on. Yes, I eat the skin. So wash the dirty potato, stab it (deep) with a knife and stick it in the microwave for 10 minutes (if it’s a smaller potato, watch it, it may only need 7 min). Slice it open and if you’d like, mash it with a pat of butter. Or not. You can skip directly to sprinkling the potato with a dash of the Pumpkin Pie Spice. I top this with the Greek yogurt – I use a couple tablespoons, but feel free to use less. Sprinkle with chopped walnuts & top with a little maple syrup. Let it sit, so the hot potato can warm up the yogurt. Shove it down your face. It’s tasty.


Please note – I play with the serving size. I came home yesterday and only needed a quick snack to fuel up before a run. I used 1/2 a medium sized potato & one large tablespoon of Greek yogurt.

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