Do you remember when I shared my Nana’s sweet potato pie, the square one? I didn’t post a recipe, she doesn’t have one, but somehow perfect is an understatement to describe the incredible goodness in that pie. This holiday season I’m not going to eat that particular sweet potato pie, it isn’t vegan. The buttery crust will have to be replaced with soy butter, or perhaps coconut cream will do; and coconut milk will take the place of the can of evaporated milk she uses.
This isn’t to say that I’m okay with saying goodbye to the world’s greatest pie. When I was little I would worry about what I would do if Nana wasn’t around to make it some Thanksgiving or Christmas, how sad that would be. This year my Nana will be with me during the holidays, she and I can veganize her golden standard pie and all will be well. Hey, it might be better than the original!
Until Thanksgiving rolls around, I’ll be experimenting to create a vegan sweet potato pie recipe that Nana will be proud of. I started my sweet potato pie journey the other day when I made a Sweet Potato Pie smoothie (!!!!!) Rich, creamy and full of vitamins and minerals this smoothie would be perfect served at a dinner party in tower shot glasses sprinkled with cinnamon. It’s also great for breakfast, snack, lunch and dinner : )
I made fresh brazil nut milk for this smoothie, but I prefer almond milk’s more subtle flavor. Making nut milk is extremely simple. Blend about a cup of nuts (soaked the night before) with 3 cups of water, then strain the liquid through a cheese cloth. You’ll end up with a lot of dry pulp from the nuts; save it for later use in cookies or crackers. The nut milk will stay fresh for a few days when kept in the refrigerator, and it’s great to use in smoothies, cereal and granola, or to drink by itself.
The pecans on top of the smoothie are candied and they’re 100% raw. I soaked them overnight, dried them a bit in the dehydrator, coated them in maple syrup ginger and chipotle, and put them back in the dehydrator for at least 10 more hours.
Now, for the video. I shot and edited this one all by myself. My goal is release a new video every week, and I can’t rely on Maxx to shoot and edit everything, he’s got his own passion projects going on. Let me know what you think.
Also, if you’ve got any tips for a fabulous sweet potato pie I’d love to hear them!
2 tbsp coconut milk (optional)
1/2 cup pecans (optional)
In a blender mix all ingredients (save coconut milk and pecans) until smooth. Taste and make any necessary additions. Serve in a glass, and top with a dollop of coconut milk or cream, and pecans.