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Preheat the oven to 400° F.


Poke a few holes in each sweet potato using a sharp knife.


Place the sweet potatoes directly on the oven rack and bake until very soſt, about 45 minutes. Or microwave them for about eight minutes, checking every minute or so aſter the first five minutes.


Remove from oven and slice the sweet potatoes open to allow the steam to escape. Let them sit a few minutes to cool.


Lower the oven temperature to 375° F.


When the sweet potatoes are cool enough to handle, scoop out the insides and place them into a food processor bowl. Add the coconut milk, maple syrup, vanilla, cornstarch, cinnamon, ginger, cardamom, nutmeg, cloves and salt.


Vegan Chai-Spiced Sweet Potato Pie


Tis pie filling is robust with spices and not too sweet. Add less spice and more maple syrup to taste. Yields: Filling for one nine-inch vegan pecan-date pie crust (recipe, page 33) • 2 large sweet potatoes


• ¾ cup coconut milk


• 3 Tbsp maple syrup • 2 tsp vanilla extract • 2 Tbsp arrowroot or tapioca starch • 2 Tbsp ground cinnamon • 1 Tbsp ground ginger • 1 tsp ground cardamom • ½ tsp ground nutmeg • ¼ tsp ground cloves • ½ tsp sea salt


Process the filling until smooth, stopping to scrape the bowl as needed. Pour the batter into a prepared pie crust and smooth out the top with a rubber scraper.


Bake about 40 minutes or until it sets.


Remove the pie from oven and allow it to cool completely before slicing. Top with whipped coconut cream, if desired. Adapted recipe courtesy of Alissa Saenz, of


Phoenixville, PA; Connoisseurus Veg.com/vegan-chai-spiced-sweet-potato-pie.


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34 NA Triangle www.natriangle.com


Plus get your intake evaluation for $199 (normally $300).


*Offer Subject to change without notice. New Clients Only. Cannot be combined with any other offer. giving —ANNE FRANK


photo by Stephen Blancett


Value $49


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