When surgical technician Sotina Osborne isn’t in the middle of an intense surgery at Sharp Chula Vista Medical Center, she’s busy applying her culinary talents and skills in the kitchen for her two kids — and in front of the camera on her new cooking show, “Plated Conversations.” A recent episode featured board-certified surgeon Dr. Hugo Barrera.
“I love when people say that they can’t believe I’m a single mom of two,” says Sotina. “Cooking gives me time to decompress, leave work at the hospital, and begin my job as a mom with my kids at home.”
Behind every plate that she meticulously prepares, there is a meaningful conversation. Her goal is to inspire healthy, plant-based meal alternatives with ingredients you already enjoy. Sotina shares her delicious recipe for vegan sweet potato pie that is not just better tasting, but is also better for your health.
Vegan Sweet Potato Pie
This plant-based pie will be a holiday dessert favorite, even for the non-vegans at your table.
- 3 medium sweet potatoes, halved lengthwise
- 1 small butternut squash, halved lengthwise, stem and seeds removed
- 1 cup nondairy milk
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 4 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon pink Himalayan salt
- 1/2 teaspoon ground cloves
- 2 (9-inch) vegan premade pie crusts
Step 1: Cook the Sweet Potatoes and Squash
Heat oven to 350° F. Pierce halved sweet potatoes with fork. On a foil-lined baking sheet, place sweet potatoes and halved squash, cut side down. Bake for about 35 minutes or until soft.
Remove from the oven and once cooled completely, scrape the sweet potato flesh into a bowl. In a separate bowl, scoop out the squash flesh. Mash each until smooth. Measure enough mashed sweet potatoes to equal 3 cups, and enough mashed squash to equal 1 cup; set aside.
Step 2: Prepare the Filling
In a blender or food processor, combine the mashed sweet potatoes, mashed squash, nondairy milk, cane sugar, brown sugar, cornstarch, cinnamon, ginger, nutmeg, salt and cloves. Blend until smooth. Carefully pour the mixture into each of the 2 uncooked pie crusts.
Step 3: Bake and Cool
Bake pies for 25 to 30 minutes. Once ready, remove from the oven and let cool for at least 2 hours before serving.
Pies can be stored in the refrigerator overnight. Serve with vegan whipped cream or vegan ice cream, and enjoy.