Vita’s Vegan Sweet Potato Pie: The Remix

944997_10201712380529264_4683526456585666374_nThree years ago I wrote a blog post entitled, Vegan Sweet Potato Pie Recipe, that got enough likes, inquiries, and reposts to earn a featured guest spot on a special Thanksgiving edition of the local television show Healthy Food Happy You.

But it’s hard for me to follow a recipe — even a well-received one of my own.  Since the original sweet potato pie post, I’ve improvised ways to shorten the ingredient list, make the preparation easier, and make the taste even more delicious.

The main changes that I’ve made to that 2012 recipe involve omissions. In the remix, I omit the “milk” altogether, the cornstarch, and the silken tofu (which might be music to the ears of pie lovers who have soy allergies or concerns about soy consumption). In place of these omitted ingredients, I simply add one more sweet potato, which means more of this root vegetable’s good stuff, including Vitamin C, Vitamin D, potassium, and iron.

In the remix, I use coconut oil instead of the canola oil specified in the earlier version of the recipe. Coconut oil is one of the best oils to use in baking and is reportedly good for weight loss, maintaining good cholesterol, maintaining stable blood sugar, getting rid of inflammation, and strengthening the immune system.

Finally, to create a whole other dimension for the taste buds, I add bourbon vanilla extract rather than plain vanilla.

Try this simple and wholesome recipe for yourself and remember to share a slice with someone else!


The Vegan Pie Crust

1 1/2 Cups Old Fashioned Rolled Oats

8 Dates (with the pits removed)

3 Tbsp. Coconut Oil

3 Tbsp. Ice Water

Pinch of sea salt



The Vegan Filling

3 large sweet potatoes

3/4 Cup Sugar in the Raw

3/4 Tsp. Cinnamon

1/4 Tsp. Nutmeg

1 Tsp. Bourbon Vanilla Extract (or use regular Vanilla Extract)

Pinch of sea salt



Preheat oven to 350 degrees.

Potatoes.  Place a steamer basket in the bottom of a large pot. Add water enough to touch the bottom of the steamer basket. Cover the pot with a tightly fitting lid. On high heat, bring the water to a boil. While the water is coming to a boil, peel the potatoes and cut into thick slices. Place the slices on the steamer basket and replace the lid. Be careful not to let the water boil dry and, if necessary, feel free to add more water.

Crust.  While the potatoes are steaming, prepare the crust. Add oats and dates (with pits removed) to the food processor and pulse until oats and dates are thoroughly mixed. Add oil, water, and salt and pulse until the ingredients cling together.

Coat a 9-inch pie plate with cooking spray. Transfer the mixture from the food processor to the pie plate and, using your very clean hands, evenly press the mixture over the entire pie plate.

Filling. Rinse the food processor and use it to make the pie filling. Add all of the filling ingredients to the food processor and blend until the mixture is smooth. Add the mixture to the crust and bake on the middle rack of the oven for 30 to 35 minutes. Allow to cool for at least 30 minutes.




About Levita Mondie

Through Vita's Vegan Ventures, I share my passion for and knowledge of life-affirming vegan cuisine, including Soul Food, Mexican, Italian, Indian, Ghanaian and more. Contact me at to schedule cooking classes, demonstrations, lectures, and more. See more details at .
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