Sweet potatoes are delicious, versatile, and align very well with the fall season. They are very soothing to the digestive system, especially when cooked with ginger. We include ginger in this recipe for this reason. Sweet potatoes are high in fiber and antioxidants, providing amazing benefits to gut health. I try to have ginger in some form every day, as it has incredible medicinal properties. Ginger helps with nausea, indigestion, boosts immunity, to name a few of its healing properties.
As this pie bakes in our home, I am also taken back to a time during my childhood, when my mom would bake sweet potatoes in the morning. On weekends, we often enjoyed them for breakfast. This nostalgia evokes bittersweet memories, and I want to nestle up with these memories and enjoy this pie even more.
Photo by April Duckworth.
The approaching holiday season evokes both a sense of nostalgia and the desire to spend time with family and friends. Over the years, I have discovered that cooking and sharing healthy and delicious meals with others helps demonstrate our love and care for them. Preparing meals can be a time to share in conversation with others, in sharing our time and attention. It can be a fun time shared with others, as you create new memories this holiday season.
Vegan, gluten-free, no added sugar
Serves 4 to 6
*Flax Egg Directions: Flax eggs are simply ground flaxseed mixed with water and soaked for a few minutes. Flax eggs act as a binder and can be used as an egg alternative in any recipe. To make two flax eggs, mix 2 tablespoons ground flaxseed with 5 tablespoons warm water and let sit for 10-15 minutes.
We serve our sweet potato pie to family and friends, and they are always pleasantly surprised to know there are no added sugars in this recipe, yet it is sweet and satisfying. It certainly gives me a sense of comfort. I enjoyed it as the smell of the sweet potatoes still filled our home, and even found myself smiling while thinking of the warm memories alongside of it. It’s remarkable that scents and cooking can evoke such nostalgia in us, and I find it to be one of my favorite parts of creating recipes. I hope that you find this recipe to be comforting as well.
Anchor yourself this season with balancing Ayurvedic practices that support a healthy mind, body, and spirit with Winter Holiday, a four-part program with Dr. Sheila Patel, available now in the Chopra App.
As this pie bakes in our home, I am also taken back to a time during my childhood, when my mom would bake sweet potatoes in the morning. On weekends, we often enjoyed them for breakfast. This nostalgia evokes bittersweet memories, and I want to nestle up with these memories and enjoy this pie even more.
Vegan Sweet Potato Pie
Photo by April Duckworth.
The approaching holiday season evokes both a sense of nostalgia and the desire to spend time with family and friends. Over the years, I have discovered that cooking and sharing healthy and delicious meals with others helps demonstrate our love and care for them. Preparing meals can be a time to share in conversation with others, in sharing our time and attention. It can be a fun time shared with others, as you create new memories this holiday season.
Vegan, gluten-free, no added sugar
Serves 4 to 6
Ingredients:
- 1 1/2 cup almond flour
- 2 flax eggs
- 3 tablespoons water
- Salt
- 2 large sweet potatoes, peeled and cooked until tender
- 1 ½ cup dates
- 2 tablespoons fresh ginger, finely chopped
- Pecans (1-2/per slice, optional)
*Flax Egg Directions: Flax eggs are simply ground flaxseed mixed with water and soaked for a few minutes. Flax eggs act as a binder and can be used as an egg alternative in any recipe. To make two flax eggs, mix 2 tablespoons ground flaxseed with 5 tablespoons warm water and let sit for 10-15 minutes.
Directions:
- Preheat oven to 350°F.
- To make the crust, combine almond flour and flax eggs in a large mixing bowl.
- Add water and salt to the mixture and mix together by rolling into a ball with your hands.
- Flatten out the mixture and form into the pie dish, using a spatula to shape it.
- Pre-bake the crust for 10 minutes.
- Meanwhile, prepare the filling. Combine sweet potatoes, dates, and ginger, and blend well.
- Remove crust from oven and add the filling, smoothing it out with a spatula.
- Return pie to oven, cover with foil, use a fork to poke through the foil a couple of times to vent.
- Bake for 45 minutes until golden brown. Serve warm.
We serve our sweet potato pie to family and friends, and they are always pleasantly surprised to know there are no added sugars in this recipe, yet it is sweet and satisfying. It certainly gives me a sense of comfort. I enjoyed it as the smell of the sweet potatoes still filled our home, and even found myself smiling while thinking of the warm memories alongside of it. It’s remarkable that scents and cooking can evoke such nostalgia in us, and I find it to be one of my favorite parts of creating recipes. I hope that you find this recipe to be comforting as well.
Anchor yourself this season with balancing Ayurvedic practices that support a healthy mind, body, and spirit with Winter Holiday, a four-part program with Dr. Sheila Patel, available now in the Chopra App.
