High-Protein Sweet Potato Pie

This is the dessert you deserve. We've taken the classic holiday pie, boosted the protein with casein, and made sure the texture is perfectly smooth and creamy—no dry filling allowed!

Ingredient List (for 8 Servings)

• 2 medium Sweet Potatoes
• 1 (14 oz) can Sweetened Condensed Milk (SCM)
• 2 large Eggs
• 1/2 cup Brown Sugar
• 1/4 cup Reduced-Calorie Maple Syrup
• 1/4 cup Skim Milk or Almond Milk (Our creamy texture secret)
• 1/2 cup All-Purpose Flour
• 2 scoops Casein Protein Powder (Vanilla or Unflavored)
• 2 tsp Ground Cinnamon (Non-negotiable)
• 1 tsp Ground Nutmeg (Also non-negotiable)
• 1 (9-inch) Pre-made Shortbread or Graham Cracker Pie Crust

Instructions (Easy Step-by-Step with Flair)

1. Roast the Potatoes: Preheat oven to 400F. Roast the two sweet potatoes directly on a rack until super soft (about 30-45 minutes). Remove, let them cool gently until safe to touch, then peel and mash the insides into a large bowl.
2. Prep the Dry Power: In a separate small bowl, whisk together the flour, casein protein powder, ground cinnamon, and ground nutmeg. This prevents protein clumps.
3. Mix the Wet Goodness: To the mashed sweet potato, add the SCM, eggs, brown sugar, maple syrup, and skim milk. Beat vigorously with a hand mixer or wooden spoon until everything is smooth and fully combined.
4. Combine & Pour: Gradually add the flour/casein/spice mixture to the wet ingredients, mixing until the batter is uniform. Pour the entire delicious filling into your 9-inch pie crust}$.
5. Bake (The Long Wait): Reduce oven temperature to 350F. Bake for 25-35 minutes. The pie is done when the edges are set and the center has a slight, soft jiggle (like setting gelatin).
6. Cool Down: Let the pie cool completely on a cooling rack for at least 2 hours. This is the hardest part, but it ensures the filling sets properly. Serve with a dollop of whipped cream and savor the macro victory!