Sweet Potato Pie – Perfect for the Green Thanksgiving Dessert Table

I am so excited to be hosting my first ever Thanksgiving dinner.  I absolutely love Thanksgiving, centered around gratitude, great food, friends and family. Knowing me, our dinner is going to be as far from traditional as it gets.  We're going for an all raw, vegan & organic meal!  When entertaining, I often plan dessert first (my favorite course) and work backwards from there.  This year, it's going to be cranberry apple pie and sweet potato pie to finish off our meal in sweetness.  I want you to be just as lucky as my dinner guests, so here's my tempting Sweet Potato Pie recipe complete with a spiced cookie crust & topped off with candied walnuts.  May this be your happiest Thanksgiving yet!


 

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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