Blueberry Purple Sweet Potato Pie

Vata dosha by nature is cold, dry, light and mobile and can be aggravated during the Vata season of fall and winter in central and northern United States. To balance Vata dosha in your body and mind, favor cooked, heavy, moist, warm and slightly oily foods.

This pie I am sharing with you below is super easy to make and is a perfect candidate in Vata balancing. It is warm, heavy, moist and little oily. It is dairy free, sugar free, egg free and gluten free. It makes a great snack, as it is loaded with protein, fiber, vitamins, antioxidants and yeah, very nice flavor. I am excited for you to enjoy it on the cold, winter day like today and feel its grounding effects. Delicious and allergy free.

Ayurvedic Note:

Foods that pacify Vata dosha are in general naturally sweet and nourishing. That is an easy, simple rule when choosing your ingredients. Also, cooked fruits and veggies are much easier to digest, while they also provide warmth and moisture so ideal for Vata balancing.


  • 1 cup almond meal/ almond flour

  • 1 cup coconut flour

  • 1 cup purple sweet potatoes (boiled and pureed)

  • 2 cups organic blueberries

  • 1 cup coconut milk

  • 1 teaspoon of winter sweet masala spice mix


  1. Preheat the oven to 375 degrees.

  2. Peel potatoes and put in a pot with water to cover by 2".

  3. Bring to a boil and cook until soft.

  4. While potatoes are cooking, mix all the ingredients.

  5. When potatoes cool, mash them and add them to the rest of the ingredients.

  6. Combine all well.

  7. Transfer your mixed ingredients to a pie baking dish.

  8. Wash blueberries and spread them over the mix and bake for 20-30 minutes.

  9. Enjoy!

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