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


Vegan, Dairy-Free Organic Sweet Potato Filo Pockets

A delicious finish to a Thanksgiving dinner for anyone who loves fall flavours but wants an alternative to classic pumpkin desserts.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
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


  • Preheat your oven to 375F.
  • In a large bowl mash the sweet potatoes and combine with the remaining filling ingredients.
  • Cut your sheet of filo into 4 equal strips lengthwise.
  • Spray top layer of one of the strips with avocado oil spray.
  • 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.
  • Place onto a large parchment lined baking sheet.
  • Repeat until you run out of ingredients and spray all the triangles with avocado oil before placing in the oven.
  • Bake for 20-25 minutes or until golden brown.
  • Enjoy with a dollop of coconut whip or apricot preserve.