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Vegan Dairy Free Organic Sweet Potato Filo Pockets (Non GMO)

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.
Course Dessert
Cuisine Special Holiday, Vegan
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
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.