Featured Recipe: Vegan, Dairy-Free Organic Sweet Potato Filo Pockets


Vegan, Dairy-Free Organic Sweet Potato Filo Pockets
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
A delicious finish to a Thanksgiving dinner for anyone who loves fall flavours but wants an alternative to classic pumpkin desserts.
Course: Dessert
Cuisine: Special Holiday, Vegan
Servings: 30 Pockets
  • 1 Box Filo Dough 454g
  • ½ Cup Coconut Oil For Brushing or Avocado Oil Spray
  • ½ Cup Granulated Cane Sugar
  • 3 Medium Sweet Potatoes Boiled
  • ¾ Cup Organic Maple Syrup
  • ¼ Cup Organic Cane Sugar
  • ½ tbsp Cinnamon
  • ½ tsp Cardamom
  • 1 Organic Lemon Worth of Zest
  1. Preheat your oven to 375F.
  2. In a large bowl mash the sweet potatoes and combine with the remaining filling ingredients.
  3. Cut your sheet of filo into 4 equal strips lengthwise.
  4. Spray top layer of one of the strips with avocado oil spray.
  5. Place a dollop of filling on the far left end of the first strip and fold 2 sheets at a time diagonally, forming continuous triangle formations until you reach the end of the strip.
  6. Place onto a large parchment lined baking sheet.
  7. Repeat until you run out of ingredients and spray all the triangles with avocado oil before placing in the oven.
  8. Bake for 20-25 minutes or until golden brown.
  9. Enjoy with a dollop of coconut whip or apricot preserve.

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