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
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mmmm, let me know what you think if you try it!
I’m going to make this for Thanksgiving also, I’ll let you know how it turns out!
What a dreamy treat! This looks spectacular!