Baking With NuNaturals Stevia | Crustless Cardamom Sweet Potato Pie Recipe

By Kiersten | Last Updated: August 27, 2016

Crustless Sweet Potato Cardamom Pie

Crustless Cardamom Sweet Potato Pie with Stevia
I’ve found that I’m very sensitive to non-sugar sweeteners. If it’s not sugar, I can always tell. And usually I don’t like it. Because of this, I’ve never really gotten on the stevia train. When NuNaturals contacted me and asked if they could send me samples of their stevia, I decided to try baking with it. From past experience, I knew I didn’t care for it in my tea, but I had never used it in recipes. And you know me, I’m always up for culinary challenges.

So! For this culinary challenge, I made Crustless Cardamom Sweet Potato Pie using the NuNaturals More Fiber Baking Blend. For every part sugar in a recipe, you add an equal part of the baking blend. Doing this, you can either reduce the sugar in the recipe or omit it entirely. I was nervous about cooking with no sugar at all, but I decided to do it that way so I could best judge this product.

Crustless Cardamom Sweet Potato Pie Ingredients
There was a big difference in the appearance of the sweet potato pie using stevia vs. a regular sweet potato pie. The stevia sweet potato pie stayed that orange sweet potato color after baking–it didn’t caramelize. If you want a beautifully browned sweet potato pie but still want to shave off a few calories, I’d suggest doing a half sugar, half More Fiber Baking Blend mix. Of course, appearance isn’t the most important thing–taste is! My husband and I both felt that the sweet potato pie with stevia tasted fantastic. It had a different taste than a sweet potato pie made with sugar, but it wasn’t unpleasant. Quite honestly, the lack of caramelization was a bigger issue to me than the taste.

So can you bake with stevia? Yes! And it’s delicious! But I still want honey in my tea.

Go to Crustless Sweet Potato Cardamom Pie recipe

Disclosure: I received samples from NuNaturals in order to develop this recipe.

Crustless Sweet Potato Cardamom Pie

Prep Time:

25 minutes

Cook Time:

1 hour

Total Time:

1 hour, 25 minutes




  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1/2 c. NuNaturals More Fiber Baking Blend
  • 1/2 c. light coconut milk
  • 2 large eggs
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 2 tbsp. cornstarch
  • 1/2 tsp. salt
  • cooking spray
  • 1/4 c. chopped crystalized ginger (optional)
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  1. Preheat oven to 325 degrees.
  2. Put sweet potato pieces in a medium saucepan and cover with water. Bring to a boil, then reduce heat to medium. Simmer for 10 minutes or until pierced easily with fork. Drain and cool.
  3. In a large mixing bowl, mash sweet potatoes until smooth. Add remaining ingredients through salt. Whisk until combined. Pour into a pie dish coated with cooking spray and bake 50-60 minutes or until set.
  4. Cool pie on rack. Garnish slices with crystalized ginger.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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I’ve never baked a sweet potato pie at all, so I probably wouldn’t have known it would normally caramelize, but I do love that browning on foods too. I don’t know why that has such an appetizing appeal, but it really does!

I think it’s just jarring when you expect a sweet potato pie to look a certain way and instead, it’s bright orange. I kept waiting for it to be done and then I had that lightbulb moment of “Oh! No sugar means it’s not going to brown!”

Gum with fake sugar gives me a horrible stomach ache so I’ve always been hesitant to try “substitute” sugars. But I’ve always been curious about stevia because its natural. Glad it worked out for you. I think I’ll need to give it a try. Thanks!

I hate artificial sugar with a passion. I never could understand how people could drink (and enjoy!) Diet Coke or eat chocolates made with fake sugar. Gross. Stevia doesn’t exactly taste like sugar, but it doesn’t have that strong chemical aftertaste either.

i’ve always had such bad luck with artificial sweeteners in stuff. That’s awesome you were able to bake with it and have such good results. Your pictures are amazing and the pie looks delicious!

I hadn’t tried it prior to this–all I knew was that I disliked the flavor of it in drinks, so it never even occurred to me to try baking with it. I was surprised that the taste didn’t bother me in this pie!

Crust is one of my favorite parts, when it’s done right. It does add a LOT of time to the whole process though, and it’s a pain to roll out!

I was getting really ill and shakey after lunch awhile back and after a lot of trial and error, realized that I was having reactions to Splenda. I always thought it was the “good” fake stuff… man was I wrong. I researched it and was sick (pun not intended) over what I found. It contains cholrine! I use Stevia from Trader Joe’s or Truvia now. Sweeter than sugar, both still taste great. I want to try baking witht hem really soon so I’m glad you posted this. It just might give me the guts to finally try!

I prefer to bake with artificial sweeteners because of my dietary needs, but it would never have crossed my mind to bake a pie with sweet potatoes. What a neat idea.

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