January 29, 2020

Sweet Potato Pie (BLW-friendly)

Name: Sweet Potato Pie (BLW-friendly)
Prep time: 10 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1¼ cup sweet potato (cooked); 1 very ripe banana; 3-6 dates (pitted); 1 pinch salt; 5 tbsp neutral vegetable oil (I used sunflower oil); 1¾ cup all-purpose flour (use gluten-free if necessary); 4 tsp baking powder; 1 tsp vanilla extract

Fall and winter are sweet potato season in my house. They are available all-year round where I live, but I’m almost never in sweet potato mood unless it’s cold outside.

Maybe it’s my body telling me to get some nutritious food in my tummy. And of course, the logical answer to that is to eat cake hahaha.

Sweet potatoes are indeed packed with both nutrients and chock-full of disease-preventing, cancer-fighting, and immune-boosting benefits.

Let’s wait no longer. Here comes one healthy cake recipe. You can feed it to your baby, toddler, spouse or whoever else loves cake without any worries about their sugar/chocolate/whatever intake

This baby and kid-friendly Sweet Potato Pie recipe requires very little equipment:

Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
Electric Mixer (affiliate link)
8 by 4-Inch Loaf Pan (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Sweet Potato Pie (BLW-friendly)

Prep Time10 mins

Cook Time15 mins

Baking Time35 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: BLW, dairy-free, kid-friendly, nut-free, refined sugar-free, vegan

Servings: 8 servings

Ingredients

1¼ cup sweet potato cooked
1 very ripe banana
3-6 dates pitted
1 pinch salt
5 tbsp neutral vegetable oil I used sunflower oil
1¾ cup all-purpose flour use gluten-free if necessary
4 tsp baking powder
1 tsp vanilla extract

Instructions

Preheat oven to 350°F / 180°C.
Using a food processor, shredded pitted dates until a ball forms. Mash sweet potatoes and banana.
In a small bowl, mix flour, salt and baking powder. Set aside.
Using an electric hand mixer or your hands, mix sweet potatoes, vanilla extract, banana and dates. Gently incorporate the flour mixture.
Slowly pour the oil into your dough while mixing. Stop once your batter comes fully together.
Transfer into a baking loaf and bake for 35 minutes (or until a wooden stick comes out clean)
Once done, gently move from the baking loaf and place on an oven rack to cool.
This pie keeps in the fridge for up to 3 days, though it's best enjoyed fresh (while still warm). Can be frozen cut in serving-size pieces in airtight containers for up to two months.