{raw vegan recipe} Sweet Potato Pie (OH MY!)

So, first of all, I want to point out a few things about the recipe. There are a few steps, yeah. That’s the first thing. BUT I want to make sure you see a few things outside of that before you tell me this is not an easy one!

FIRST: The crust can be used for other pies too! You could easily triple the recipe in a bigger food processor and with the same amount of work make some pies to stick in the freezer so that you can have pie ANY TIME YOU WANT.

SECOND: All you have to do for the filling is throw it in the blender. NOW, if you wanted to make a SWEET POTATO EGG NOG (obviously you have to love sweet potatoes! ha!), you could add THREE CUPS ALMOND MILK and extra sweetener and nutmeg to taste. Voila, a funky egg nog!

THIRD: The candied walnuts for the top, you can totally make those to share as gifts or make extra to use for other things as well. They are SO GOOD! I looove candied nuts!

FOURTH: It’s worth making this recipe. It’s the kind of thing that when it’s done, and you’re eating it, and humming and mmm’ing and drooling with joy, you think, “WOW, I cannot believe this is not clogging my arteries.” And then you question yourself for a split second. Then you realize that, nope, it’s not damaging you, and yep, healthy food can and should be unbelievably yummy!

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.

PLEASE TAKE NOTE! We were psyched when {Natalia KW} agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Natalia’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Natalia and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the recipe or raw food in some way!