sweet potato custard pie abby's (640x360)

Raw, Vegan, Grain/Gluten-Free

I’ve been craving something sweet but a little tired of pumpkin (which is very hard to use raw) so I remembered this Sweet Potato Custard that I hadn’t made in a few years.  Sweet potatoes work very well in raw recipes – in fact, one of the most dreamy juices I ever made (when I had a working juicer!) was sweet potatoes with apple, dusted with a little cinnamon.  Try it – tastes like the very best cider.

I aim to get in a wide rainbow variety of fruits and vegetables every day.  The recommended amount is 4 1/2 cups or 9 servings a day and sadly less than a third of the US population consumes that amount on any given day.  Sweet potatoes, part of the “orange” spectrum are high in fiber and beta-carotene.  Caratenoids are precursors to Vitamin A and are powerful anti-oxidants that protect tumor formation and the effects of aging.  These lovely tubers are also great sources of Vitamin B6, potassium, iron, magnesium, Vitamin C and Vitamin D, which for some reason many Americans are deficient.  The sugar in sweet potatoes also metabolize slowly to avoid insulin spikes and to sustain energy.

Feel free to substitute the pecans with any other seed or nut that you prefer.  You can also make this raw fusion by using a gluten-free or graham cracker crust.  The chia seeds add more protein and antioxidants and will help gel the custard.  Because there are no additional sweeteners other than potassium-rich dates, you can also try this as a side dish for kids, slightly defrosted.  It’s a good way to get them to eat their veggies!  In fact, you may want to add some green powder to the mix.


2 large sweet potatoes
1 ½ cups cashews, soaked 2-3 hours and rinsed
10 dates, pitted
1 ½ cups water
2 TB. coconut oil
1 TB. vanilla powder or alcohol-free extract
4 TB. ground chia seeds
1 ½ tsp. pumpkin pie spice (or mix nutmeg, cinnamon, cardamon)

Directions: Grind chia seeds in Vitamix, Nutri-Bullet or coffee grinder and set aside.Cut up sweet potatoes into smaller pieces and grate in food processor with grating disc.

Add pitted dates and water and blend (blender or Vitamix), add other ingredients and blend well, adding sweet potatoes until thoroughly mixed.

1 ½ cup pecans (plus a few dozen extra for decorating)
6-8 dates, pitted
1 ½ TB. cinnamon
dash of salt
Optional:  Add 1 TB. coconut oil (and a little extra for greasing the pie plate, baking pan pyrex

Directions: In food processor with “S” blade blend ingredients until sticky. You will have enough to line an 8 x 8 baking pan or an oblong pan, which you may want to grease first with a little coconut or sunflower oil. Pour custard into pan, cover with plastic wrap and freeze. You can serve this pie, frozen, but it is particularly tasty (and easier to cut) when slightly defrosted.

Decorate with pecans before freezing if you want to make it look fancier.  As you can see in the photo, I used a rectangular glass pyrex dish.

LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site, eHow.com.

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

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