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 the oven to 350°F.
  2. Combine the ingredients for the crust and bake it for 10 minutes.
  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 minutes.
  5. Cool the pie.
  6. In a Vitamix/blender, add all the ingredients for the topping and blend it until smooth and creamy.
  7. Add the 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 just before serving.


For Crust:
1 cup of almond meal
1 cup of desiccated coconut (unsweetened)
1 cup of Medjool dates
For filling:
2 pounds of sweet potatoes, cooked
3/4 cup soy/plant-based milk
1 cup of Medjool dates
2 tablespoons of lime juice
2 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of allspice
1 1/2 teaspoons of arrowroot powder or cornstarch
2 cups of cashews, soaked
10-12 Medjool dates, soaked in 1 cup of water
1/2 teaspoon of vanilla
For garnishing:
A handful of walnuts
1 tablespoon of non-dairy chocolate chips