Last weekend was my BFF Anna’s birthday. We’d had plans to go out, but at the last minute she called & said she would like nothing more than for me to cook her birthday dinner. I was so flattered. Of all the lovely restaurants she could’ve chosen, her wish was for a home cooked meal from yours truly, & I was more than happy to oblige. She left the menu planning up to me, but made one small request: okra.
Fortunately, I’d recently made this amazing dish from The PPK, so I new exactly what to do & planned a vegan Southern style meal, which I knew she would adore: Okra Gumbo, Cornbread, & Collard Greens. What to do for dessert? Anna is not a dessert person, but I am, & know others would be craving a sweet treat too, so I couldn’t leave us hanging. I thought about pumpkin pie (too trite) or pecan pie (not my favorite) before stumbling upon a simple recipe for “Sweet Potato Pie.” Ding, Ding, Ding!
I can’t say I’d ever made a pie in my life before this one. I knew I was taking a risk, but then again, if it flopped & I had to chuck it, I knew I would only be disappointing myself & maybe Alex (Anna’s husband), but Anna wouldn’t miss it. I gave it my best effort, & it turned out surprisingly well & Alex agreed.
Not only was this pie delicious, it was a cinch to make. The crust is a wholesome mixture of pecans, dates, oats & peanut butter, while the filling is simply baked sweet potato, sugar, vegan yogurt, almond milk, spices, & vanilla. Warm, rich & decadent, but with a healthful twist. This would be a wonderful alternative, or addition, to pumpkin pie on the Thanksgiving dessert table.