Delicious holiday desserts don’t have to be excessively indulgent. In fact, they can be downright nutritious. This Scandinavian Sweet Potato Pie is low sugar, dairy-free, gluten-free, and rich in plant-based ingredients. As an added bonus, you can make this family-friendly recipe ahead, freeze it, and thaw it just in time for a special occasion.
Healthy Scandinavian Sweet Potato Pie that’s Good from Frozen
How do you get kids excited about healthy food? You use a Disney theme, of course! This Scandinavian Sweet Potato Pie, otherwise known as the Enchanted Forest Pie, is a recipe that Elsa, Anna, and Olaf would be happy to eat. It’s just one of the goodies that Dole Food Company has unveiled in honor of Disney’s Frozen 2 launch.
This nutritious sweet potato pie is naturally dairy-free, gluten-free, and soy-free, making it friendly for all types of special diets that families face. It also ties in several elements of Frozen 2 in fun and helpful ways. This pie is spiked with cardamom, the most beloved Scandinavian and Nordic spice – the regions where Frozen and Frozen 2 takes place. It can also be made ahead and frozen. The directions include freezing and thawing instructions for a low sugar dessert without the fuss.
Dole’s Frozen 2 campaign plays on the theme of “Empowering the Hero Within.” Their initiative employs a flurry of consumer activities to make it easier for parents to motivate their families toward healthy living with menu options rich in fresh fruits and vegetables. So enjoy this Scandinavian sweet potato pie recipe, and perhaps a Healthy Sweet Potato Pie Shake with the produce leftovers, then visit www.dole.com/Disney for more.
This Scandinavian Sweet Potato Pie recipe with photo was shared with us by Dole.
Special Diet Notes: Scandinavian Sweet Potato Pie
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, and vegetarian.
- 2 medium sweet potatoes
- ¾ cup old-fashioned rolled oats (certified gluten-free, if needed)
- ⅓ cup almond flour
- 2 tablespoons dairy-free buttery spread with olive oil, melted
- 1½ tablespoons brown sugar
- ¼ teaspoon salt
- 2 large eggs
- 2 ripe bananas, divided (1 for the filling + 1 sliced for the topping)
- ½ cup oat milk (or your dairy-free milk beverage of choice)
- 1 tablespoon honey (an sub maple syrup)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cardamom
- Finely chopped pecans, almonds, or walnuts (optional)
- Preheat your oven to 350°F and grease a 9-inch pie plate.
- Place the potatoes on a rimmed baking pan and bake for 1 hour or until tender. Once the potatoes are cool, remove the skins and coarsely chop.
- Pulse the oats, flour, buttery spread, sugar and salt in a food processor 20 times or until small crumbs form. Evenly press the oat mixture into prepared pie plate.
- Purée the eggs, 1 banana, oat milk, honey, baking powder, vanilla extract, cardamom and potatoes in a food processor on high until smooth. Scrape the mixture into your prepared crust and even it out.
- Bake the pie for 20 minutes or until knife inserted 1 inch from edge of pie comes out clean and center is almost set. Let the pie cool on a wire rack.
- Slice the remaining banana into thin rounds. Top the pie with the sliced banana and chopped nuts (if using).
- Cover and refrigerate the pie until ready to serve. Cut the pie into 12 slices.