I made my first raw sweet potato pie a couple of years ago and I’ve kept the printed recipe in a folder since then. Unfortunately, I don’t remember where I found the recipe so I am unable to provide proper credit.
The original recipe was for a raw pumpkin pie. I don’t like working with raw pumpkin, so I switched that out for sweet potato. Using my Vitamix, I don’t need to peel the potato for the filling – it is so smooth, you don’t even know they are unpeeled.
This recipe is very rich, topped with my recipe for whipped coconut milk and sweetened with a date paste.
I didn’t get any pictures of the process because I was having a hard time with my food processor. My regular machine is in storage and I was struggling to use a small one. It makes it very difficult to prepare food when you don’t have the right equipment!
Raw Sweet Potato Pie
1 1/2 cups raw almonds
2/3 cup raisins
1/4 cup shredded, unsweetened coconut
1-2 teaspoons pure Vanilla
water (if needed)
1 large sweet potato, cubed
3/4 cup pitted dates, sliced
5 tablespoons unflavored Coconut Milk
1 teaspoon Cinnamon
1 teaspoon pure Vanilla
1/2 teaspoon Pumpkin Pie Spice
4 tablespoons unrefined Coconut Oil, melted
1) Grind the almonds into a flour in a food processor.
2) Add the raisins and continue grinding until raisins are broken down, but don’t let them release their juice.
3) Add the coconut and vanilla. Grind again to incorporate. Add 1/2 – 1 teaspoon water if needed to hold the mixture together when pressed in your hand.
5) Press into the bottom of a pie plate or mini tart pan.
1) In a Vitamix, or high speed blender, combine the sweet potato, coconut milk, spices, and vanilla. Blend to a liquid, adding more coconut milk, if needed.
2) Add the dates and blend again until smooth (using a tamper).
3) Add the coconut oil last. Blend to incorporate.
4) Spread the filling into the crust. Chill for at least 6 hours (longer is better for the flavors to blend).
5) Serve with Whipped Coconut Milk
I love the texture of this pie – it’s fresh and not too sweet. And I love the whipped coconut milk so much better than dairy whipped cream. It’s heavier, but doesn’t leave that cream film on your tongue.
P.S. Using a regular blender will require you to peel your sweet potato because it won’t blend as smooth as using a Vitamix. Do not blend the crust in the Vitamix – there isn’t enough to keep the blades moving. Instead, use a food processor. I almost forgot – the crust recipe makes great Nut Balls! After mixing the ingredients, take a teaspoon of the mixture and roll. When formed, roll in nuts, coconut, or cacao powder.
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