This was my favorite dish at a raw vegan potluck I attended, made by the hostess who ever-so-greatly shared her recipe. She says she celebrates Christmas with this dish. It's a quick and easy recipe that doesn't require a whole bunch of exotic ingredients and equipment. She originally suggests to use 1/2 teaspoon of...

Recipe Directions

1. Soak separately the walnuts and dates overnight.

2. Place the sweet potato, walnuts, dates, water, and ground cinnamon in a food processor and process until smooth. Pour into a pie or baking dish.

TOPPING

3. Process the walnuts to a coarse consistency and mix in the salt and agave nectar/honey. Add on top of the yam sweet potato mixture and serve.

Banana-Head's Thoughts

By Banana-Head

This was my favorite dish at a raw vegan potluck I attended, made by the hostess who ever-so-greatly shared her recipe. She says she celebrates Christmas with this dish.

It's a quick and easy recipe that doesn't require a whole bunch of exotic ingredients and equipment.

She originally suggests to use 1/2 teaspoon of salt - I used less than that and still found it too salty, so I would suggest starting out with 1/4 teaspoon of salt and take it from there.

She also adds 1 teaspoon of vanilla extract to the yam/sweet potato mix but I didn't use any.

The mixture is soft but it does somewhat hold its shape.

I did a quick calorie estimate for those interested and it comes out to about 2400 calories, so that comes out to about 480/400 calories for each piece a 5/6-serving dish.

*Update* I found out that what I was using was a sweet potato and not a yam, so I made the change. By the way, I think it's weird how someone rated this recipe with 2 stars only a moment after I posted it.

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gingermoon's Review

Sweet Potato Casserole
5
5 out of 5

Addictive!

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gingermoon's Review

Sweet Potato Casserole
5
5 out of 5

Addictive!

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