Sweet Potato Beet Pie (Vegetarian and Sugar-Free)

A festive Vegetarian Sugar Free Sweet Potato Beet pie for this lovely holiday season. This pie has three layers of flavour for your enjoyment: the bottom layer is purple sweet potato flavoured with cinnamon, mace, ginger and allspice. The middle layer is a yam, orange in colour flavoured also with cinnamon, mace ginger and allspice. The top layer is red beets flavoured with anise, orange juice and stevia drops. The taste of this pie will make you forget pumpkin pie forever. The pie crust is from Betty Crocker.


  • 400 grams of organic red beets
  • 400 grams of organic yams or orange sweet potatoes
  • 400 grams of organic purple sweet potatoes
  • 1/3 cup of orange juice or clementine with skin removed
  • ½ cup of plain Greek yoghurt
  • 3 eggs
  • 10 drops of Pure stevia drops for sugar free or 1 cup of sugar
  • ¼ teaspoon of anise seeds for the beets
  • 2 teaspoons of cinnamon or more if you love cinnamon (1 teaspoon each for the sweet potatoes)
  • 1 teaspoon of mace or nutmeg 1/2 teaspoon each for the sweet potatoes
  • ½ teaspoon of ground ginger 1/4 teaspoon each for the sweet potatoes
  • ½ teaspoon of allspice if desired 1/4 teaspoon each for the sweet potatoes


  1. Preheat oven to 180 C.
  2. Unroll two pie crusts and press one of them into a pie pan. Put a decorative edging using a fork.
  3. The beets and sweet potatoes can be microwaved. Microwave beets and sweet potatoes between 3-5 minutes with skins on. They should be soft. Cool them by putting them into the freezer for 1-2 minutes to make them cool enough to handle. Remove the skins by hand or with tongs. Take the beets and put them into a food processor, add the spices, one egg, 4 drops of stevia and puree. Set aside in a bowl. Carefully rinse out the food processor to make sure all the beets are removed from the food processor bowl. Place the beet mixture in the freezer for a few minutes. Then take the orange sweet potatoes (yams) and put the sweet potatoes into the food processor with the spices, plain yoghurt, butter, one egg, 2 drops stevia and puree until smooth. Remove the food processor and carefully rinse out the food processor. Finally take the purple sweet potatoes and put them into the food processor along with yoghurt, butter, egg and spices, 2 drops of stevia and puree until smooth. Remove the pureed mixture and set aside in a bowl.
  4. Carefully place the purple sweet potato mixture on the bottom layer smoothing it as much as possible. Then put the orange sweet potatoes on the second layer, smoothing it being careful not to mix the two layers. Finally remove the beets from the freezer and spread the beets on top of the pie. Smooth carefully. Do not smooth too aggressively as this will expose the orange sweet potatoes underneath.
  5. Bake the pie for about 45 to 55 minutes or until done. While the pie is baking, roll out the second pie crust onto parchment paper and use pastry cutters of your choice to cut pie ornaments, about 10 minutes. Dust them with icing sugar. Put onto a nonstick cookie sheet and bake for about 10 minutes on a top rack or until golden brown. Set aside until pie is baked.
  6. Test the pie by sticking with wood skewer to make sure it comes out clean. Once done, set aside. Place the ornaments on top of the pie in an arrangement of your choice. Serve hot or cool and dress with whipped cream and fruit.