Sweet Potato Pie with Jaca

By Jaca Kitchen · · Updated

This sugar-free sweet potato pie swaps the sugar for Jaca allulose, so you get the same silky, spiced, custard classic — with zero added sugar and about 5 grams of sugar per slice. It's the cozy fall dessert you already love, made the healthier way.

This is a Jaca-adjusted, healthier version of a traditional sweet potato pie: every bit of sugar is replaced with Jaca allulose at twice the amount, so the pie bakes up just as sweet without the added sugar.

Ingredients

For the pie:

  • 2 large sweet potatoes (about 2¼ lb)
  • 4 tablespoons unsalted butter, softened
  • 2 cups + 4 tablespoons Jaca allulose (twice the original 1 cup + 2 tablespoons sugar)
  • 1 large egg, at room temperature
  • 3 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • 1 cup evaporated milk
  • 1 (9-inch) deep-dish pie crust

For the whipped cream:

  • 1 cup cold heavy whipping cream
  • 4 tablespoons Jaca allulose (twice the original 2 tablespoons), blended fine

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment. Poke the sweet potatoes 5–6 times with a fork and roast until very tender, about 1 hour. Cool, scoop out the flesh, and mash until smooth.
  2. Blind-bake the pie crust according to package or recipe directions. Reduce the oven to 350°F.
  3. Beat the butter and Jaca allulose on medium until moistened and crumbly, about 1 minute. Beat in the egg and yolks one at a time until creamy. Mix in the vanilla, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Add 1¾ cups of the mashed sweet potato and mix to combine, then mix in the evaporated milk on low speed.
  5. Pour the filling into the crust, set the pie on the baking sheet, and bake until set, 55 to 60 minutes. Cool completely before slicing, 2 to 3 hours.
  6. Whip the cold cream to soft peaks, add the Jaca allulose, and whip to stiff peaks. Top each slice before serving.

Prep time: 25 minutes · Cook time: 1 hour 55 minutes · Total time: 2 hours 20 minutes · Servings: 8–10 slices

Made with Jaca allulose — rare sugar, real sweetness, zero added sugar.