The Registered Dietitian Nutritionist Diversity, Equity, and Inclusion Network received a story from one of our RDNs in Morrison Living and their personal recipe. Please join us in learning more about one of our RDNs and their recipe.
Morrison Living
“Lover of long-termers. I have been a dietitian for 7 years and a clinical nutrition manager for 5 years, primarily in long-term care settings. I have been with the company for 9 years in total.”
“I am a dietitian that will try any food at least once. I do it for curiosity but also for relatability. How can I talk to people about keto coffee if I never tried it myself? I like to think of myself as the female version of Clark Kent. In my superman/women uniform, I am a clinical nutrition manager for Morrison living. When I am Clark Kent, out of my uniform, I own a juice company Shine Bright Juices which I sell at local farmer markets.”
“I am a lover of sweet potatoes. I enjoy different ways to make them. My significant other is a vegan. So since we have been dating, I find new ways to modify recipes to accommodate his preferences while maintaining the flavors. As a dietitian, I wanted a healthier approach to a holiday staple for many African Americans. The recipe below is a spin on the traditional southern way to make sweet potato pie. I eliminate butter and dairy for plant-based coconut milk, which still provides the fat and cream consistency the recipe needs.” – Diamond Partlow, RD, CSG, CDN
Vegan Sweet Potato Pie
Ingredients
- 2 each sweet potatoes medium to large size
- 3/4 cup unsweetened coconut milk
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon pink Himalayan salt (can be omitted if desired)
- 1 each pie shell
Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.
Instructions
- Preheat the oven to 350 degrees F.
- Peel and chop the sweet potatoes, then place them in a medium saucepan and add enough water to cover.
- Bring to a boil, then reduce the heat and simmer for 12-15 minutes until fork tender.
- Drain the potatoes and add them to a stand mixer (or a large bowl).
- With a mixer, beat the potatoes until smooth, then add all the remaining ingredients and beat on high speed until smooth and combined.
- Spread the sweet potato filling into the pie crust evenly and bake for 45-60 minutes, or until the center is only slightly jiggly.
- Allow the pie to cool
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