Sweet Potato Pie

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Daphne Beck spoiled us with this dish during our GOH Christmas potluck. Everyone was clamoring around the pie like ants until we had to tie their hands literally!


  1. Preheat oven to 350F
  2. Combine the ingredients for the crust and bake it for 10 min
  3. Combine all the ingredients for filling and blend them.
  4. Pour the filling on top of the crust and bake it for another 20 min.
  5. Cool the pie
  6. In Vitamix/blender, add all the ingredients for topping and blend it until smooth and creamy
  7. Add blended cream on top of the pie.
  8. Drizzle some crushed walnuts and chocolate chips on top of the cream.
  9. Put it in the freezer for 30 min and then put it in the fridge until before serving.


For Crust:
1 cup almond meal
1 cup desiccated coconut (unsweetened)
1 cup medjool dates
For filling:
2 lbs sweet potatoes cooked
3/4 cup Soy/plant-based milk
1 cup medjool dates
2 Tbs lime juice
2 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1.5 tsp arrowroot powder or cornstarch
2 cups cashews soaked
10-12 medjool date soaked in 1 cup of water
1/2 tsp vanilla
For garnishing:
handful of walnuts
1 Tbs non-diary chocolate chips
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