Skinny Sweet Potato Crustless Pies

I think you guys know by now how much I adore Taralynn Mcnitt, the blogger over at Undressed Skeleton. She has some of the BEST recipes and tips for a healthy lifestyle. I recently saw a picture on her Instagram for a Crustless Pumpkin Pie and I knew I had to try it out!! I didn't have any canned pumpkin and I LOVE sweet potato pie so I thought I would switch it up a little and use sweet potato. These were delicious!!! Let's just say that the recipe made 11 muffin size "pies" and my family of 4 devoured every one of these in 5 minutes...fighting over the last one! I also used a dollop of organic whipped topping on each to give that little bit of creaminess that reminds me of the marshmallows that usually top my sweet potato pies! I definitely plan on trying these with pumpkin too! My husband is already requesting more!

Skinny Sweet Potato Crustless Pies

Adapted from: Undressed Skeleton Crustless Pumpkin Pies

{Makes 11}

• 2 cups cooked sweet potato (mashed)
• 1 tbsp. cinnamon
• 3/4 cup unsweetened applesauce
• 1 tsp. baking soda
• 1 tbsp. baking powder
• 1 scoop French Vanilla Designer Whey Protein Powder (any vanilla protein powder is fine)
• 1/4 cup flax seed meal
• 1 egg white
• organic whipped topping (optional) ** I like Truwhip or House Whip from Trader Joe's**

Pre-heat oven to 350 degrees.

Mix sweet potato, cinnamon, applesauce, baking soda, baking powder, protein powder, flax seed, and egg white in medium bowl. Stir until combined. Add to a muffin pan lined with baking cups or sprayed with coconut oil or olive oil spray. Divide mixture into baking cups. 

Bake for 24 minutes.

Allow to cool. I liked these best cold. That is how I usually eat my sweet potato pie! Store in airtight container in the refrigerator.

When ready to eat...add a tablespoon of organic whipped topping to each!

YUMMM!!