Say hello to our Vegan Cinnamon Sweet Potato Ice Cream Pie! This delicious dish was created by the talented Pedro Pradhu, our personal chef during our Epic Awakening Retreat this past week. Our retreaters loved this dish and everyone was asking how they could make it. It was all gone before I knew it! This tasty treat is not only easy to make but you can eat this anytime of the day guilt-free.

Sweet potatoes have many benefits. They are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.



  • 1/2 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup shredded coconut


  • 5 peeled and chopped sweet potatoes
  • 4 bananas
  • 1/4 cup coconut oil
  • Himalayan salt to taste
  • 1 tbsp cinnamon or to taste
  • 1 tsp nutmeg


  • 10 prunes
  • water as needed to reach desired consistency
  • Himalayan salt to taste
  • 1/4 cup coconut oil


Place your chopped sweet potato into a pan with 1 tbsp of coconut oil. Cook on medium heat and lightly cook until soft they are soft. Meanwhile, place all crust ingredients into a food processor and blend until it is completely mixed. Place all ingredients in a flat bottom dish and press it down flat to form a thin crust. Place all filling ingredients including your cooked sweet potatoes into your blender or Vitamix and pulse until completely smooth and creamy. Pour your filling over the crust. Place all topping ingredients into your Vitamix or blender and blend until smooth. Drizzle topping over filling in whichever design you like. Place in your freezer for two hours or until frozen. Take out 10 minutes before servings to defrost!.