20 Minute Lip Smacking Vegan Sweet Potato Pie

December 12, 2009

While most people were slaving over a hot stove  this holiday season, I kept it cool in the kitchen and still managed to whip up several delictable desserts and a main course in record time, including a Sweet Potatoe Pie which was ready to eat in 20 minutes.  This is a vegan, (almost raw–suitable for those who are less than 100% raw)recipe, as the sweet potatoes used were baked prior to preparation.

In order to make the crust, you need a high speed blender (I use a VitaMix) or a food processor, capable of grinding the nuts.


For the filling:

3 or 4 medium sized baked sweet potatoes (bake before hand until soft)

3-4 cups of dates (these add sweetness so modify according to your sweet tooth)

For the pie crust:

2 cups walnuts, 2 cups pecans, 1/2 cup raisins

Put the dates in a bowl and let soak in hot water.  While the dates are soaking, put walnuts and pecans into your blender or food processor until the nuts are ground into almost a powder (make sure there aren’t huge chunks). You can stop blending and use a spoon or spatula to move nuts around to catch any large pieces that haven’t blended properly. Once the nuts are ground, add in the raisins and continue to blend. DO NOT ADD WATER or you will have a mushy hot mess o’ nuts! To get it all consistent you will have to stop blending and manuever mixture around in order to make a consistent mixture.  Once the raisins and nuts are thoroughly blended, grab pie dish and use your fingers to press the mixture into the the dish to form the crust. Make sure there are no holes.

Then, rinse out your blender and add the dates and the sweet potatoes (without the skin of course) adding a little of the hot water as need. Blend until a creamy, thick consistency,  continuing to add water if needed.

Pour the filling into the crust, and put in the freezer for 5 minutes, 10 minutes max.  Serve & enjoy !!!

Want to have a regular crust and still keep it vegan or vegetarian? Get a premade crust, try the 365 Brand Whole Wheat crust at Whole Foods. To modify you would pop the crust in the oven, and make the same filling while the crust is baking. Once crust is done pour in filling and pop in freezer. Still only 20 minutes!

The copyright of this recipe is owned by Esosa Edosomwan AKA Chef Eazy E. Permission to republish this recipe in print or online must be granted by the author in writing.



  1. E – I tried this! It is so good! thanks for sharing…


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