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  • A rich, crustless dessert with nutty flavors reminiscent of classic pumpkin pie. Eat as is or use as a pie filling.
  • A creamy blend of roasted sweet potato with almonds, coconut oil and spices.
  • Fun fact: The entire sweet potato plant is edible, including the shoots, stems and leaves, which are similar to spinach.
  • Nutrition fact: Most of the high antioxidant content found in almonds is concentrated in their outer skin.
EAT RAW OR PRE-HEAT
oven to 350 degrees. For a crustless pie, spray a ramekin with cooking spray.
SCOOP
sweet potato pie into ramekin or pie shell of your choice.
BAKE
for 20 minutes then allow to cool and set before enjoying
WHAT'S INSIDE
  • G
    Gluten-free
  • V
    Vegan
  • 3
    Ready-to-eat
  • P
    Rich in Vitamin A
Sweet Potato, White Sweet Potato, Water, Almonds, Coconut Oil, Coconut Sugar, Vanilla Extract, Ground Flaxseed, Maple Syrup, Cinnamon, Allspice, Baking Soda, Citric Acid, Apple Cider Vinegar, Sea Salt

Note: Over 95% of the total fat is from almonds and coconut oil and 50% of the sugar is from sweet potato.

SHOP OTHERS
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  • $50 Hungryroot Gift Card
    with Donation to a Family in Need
  • $100 Hungryroot Gift Card
    with Donation to a Family in Need
HAVE A QUESTION? ASK CHEF FRANKLIN: