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Sweet Potato Pie

Natalia Karoway

Tags recipes, sweets

Sweet Potato Pie

serves 8-10 

For the Crust

  • 1 cup walnuts
  • 3 tablespoons raw agave
  • 1 tablespoon raw coconut oil
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • pinch of salt

Place the walnuts in your food processor fit with the S-blade.  Process to finely chop.  Add all remaining ingredients and process until sticky.  Press into the bottom of a 9" spring form pan.  Place in the freezer to set.

For the Sweet Potato Filling

  • 3/4 cup coconut butter (not oil! I love Artisana brand available at most Whole Foods)
  • 3/4 cup water
  • 1/2 cup raw agave
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract or 1/2 vanilla bean
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon nutmeg
  • 3 cups peeled and chopped sweet potato

Place all ingredients except for the sweet potato in a high speed blender and blend until well combined.  Add the sweet potato and blend again until very smooth.  Pour over the crust.

For the Candied Walnut Topping

  • 1 cup walnuts, roughly chopped
  • 2 tablespoons raw agave
  • 1/2 teaspoon cinnamon
  • pinch of salt
In a medium bowl, toss all ingredients together until the walnuts are evenly coated.   Sprinkle evenly over the top of the pie.  Place the entire pie in the freezer for 3-4 hours until set.  Cut into 8-10 slices when fully frozen.  Thaw 30 minutes before serving.

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