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Sweet Potato Walnut Pie

Preparation and Cook Time: 1 hr. Serves: 6-8

MATERIALS NEEDED: Blender, measuring cups and spoons, rubber spatula, wooden spoon


¼ to ½ cup old-fashioned rolled oats (1/2 cup will result in a firmer filling) ¾ cup unsweetened almond milk 7 or 8 Medjool dates, chopped and pitted 1 teaspoon vanilla extract 1 ½ cups baked sweet potato (about 1 pound before cooking) 1 ¼ teaspoons cinnamon ¼ teaspoon ground ginger 1/8 teaspoon ground cloves 1 prebaked Walnut-Date Pie Crust

Directions: Grind the rolled oats into flour with a blender and then transfer to a small bowl.

Place the almond milk, dates, and vanilla into the blender, and set aside for at least 15 minutes (so the dates can soften).

Preheat the oven to 375 degrees. Set aside your prebaked pie crust.

Add the baked sweet potato to the blender with the milk, dates, and vanilla, and blend until smooth. Add the oat flour, cinnamon, ginger, and cloves to the blender mixture, and blend until smooth, scraping down the sides a couple of times.

Pour the pie filling into the prebaked pie crust and smooth out evenly.

Wrap a few 3-inch-wide strips of aluminum foil around the edge of the pie crust to keep the crust from overbrowning

Bake for 25-30 minutes, or until the crust is a medium brown. Remove the pie from the oven and remove the foil strips. Cool completely before slicing.

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