Raw and Vegan Sweet Potato Pie
Here’s a healthy version of sweet potato pie that’s fabulous! My husband who isn’t even close to being a raw foodist said that it’s so good that I should sell it. Now that’s big news coming from a man who would get worryingly excited about Filet o’ Fish Fridays (thankfully he hasn’t been to Mc D’s in over a year- that’s also big news). I was so excited that I promised the ladies at my son’s school organic garden program for a tasting of the raw and vegan pie, so there you have it, sweet potatoes again folks! I made vegan Kale Pesto today, but I thought, “eek, two posts with green photos!.” It’s nice to have a contrast of color, even if one week it’s orange, then green, then orange, then, erm, green again. I must find myself a blog color consultant. I live in L.A., there must be someone that does that kind of thing around here…..
When transitioning to a high raw food diet (75%-80% raw, 20% cooked veggie dishes) you definitely need “goodies” to fall back on. I create gorgeous organic salads with all the trimmings (my favs: olives stuffed with garlic, sundried tomatoes, pine nuts, avocado, fresh herbs), and fabulous dressings (not Ranch or Thousand Island, let’s be clear my dear), but lordy, one cannot live on juices and smoothies alone for a bit of sweetness! Of course I feast on fruit, but what I love about the raw, vegan, organic desserts is that they feel a bit special. While making the pie today, I was listening to Neil Young and George Harrison ( I could listen to XX, Arcade Fire, Radiohead, or MGMT, but it’s just not the right vibe for me), and I felt so happy pressing in the crust, pouring and smoothing the filling. Chillin’ it in the fridge, then the eating, oh the eating. What’s more, it’s off the charts in nutritional value, and not one ounce of guilt my friends! Have a slice for breakfast, lunch, or dinner, and watch the scales go down. This pie is smooth, creamy, fresh-tasting, and spiced with cinnamon, nutmeg, and allspice, thankfully without the hydrogenated fat of condensed milk and industrialized white sugar. Enjoy vibrant health!
Raw and Vegan Sweet Potato Pie
2 1/2 cups raw almonds
8 soft Medjool dates, seeded
tbs agave syrup (optional)
tbs olive oil
1/2 tsp sea salt
6 sweet potatoes, peeled (equal to 5 cups sweet potato, chopped)
5 tbs virgin coconut oil
1/2 cup fresh lemon juice
juice of half a fresh lime
1/4 tsp allspice
tsp ground cinnamon
tsp ground ginger
tsp ground nutmeg
1. Make the crust: place all of the crust ingredients in a Magi Mix or Cuisinart fitted with an S-blade, and grind until the mixture resembles sticky bread crumbs. Make a half inch crust by pushing the crust into a pie plate. Place in the refrigerator. Clean the Magi Mix to get ready for the filling.
2. For the filling: Place all of the ingredients in a Vitamix blender (one of the most powerful blenders) and whizz until silky smooth.
a. Place all of the ingredients in your Magi Mix or Cuisinart Mixer fitted with the S-Blade. Blend for 10 minutes.You may still need to get it smoother.
b. Transfer to a blender, and whizz until silky smooth.
3. Pour into the crust. Smooth the filling and refrigerate for an hour. It’s important to chill the pie well before slicing, or it won’t make uniform slices. If you’re greedy like me, who cares, plonk it in a bowl and go for it!