Sweet Potato Pie

What is Thanksgiving without sweet potato pie? Treat everyone to a fall classic that is guaranteed to satisfy any sweet tooth. Naturally sweet with a roasted nut crust, this pie will have your family and guests coming back for another slice.

Ingredients

  • 1 Cup Walnuts, raw, unsalted
  • 1 Cup Pecans, unroasted
  • 1 Cup Dates, pitted
  • 2 Sweet Potato, cooked and cooled – peeled
  • 1 Cup Coconut Milk, unsweetened
  • 1 Teaspoon Maple Syrup
  • 1 Tablespoon Vanilla Extract
  • 1/2 Teaspoon Cinnamon, ground
  • 0.063 Teaspoon Sea Salt

Directions

1

To make the crust, blend walnuts and pecans until crumbled into small bits and set aside.

2

Blend dates until broken down to small bits.

3

Add dates to nut crumbles and mix to combine. Note: If it’s too sticky, add more nuts. If it’s not sticking together, add more dates.

4

In a pie pan, spread the crust and firmly press until the surface is covered to the edges.

5

Blend all filling ingredients until smooth.

6

Pour the filling into the pan with the pie crust.

7

Bake pie at 350F for 60 minutes.

8

Top with chopped pecans, walnuts, and whipped cream.

9

Enjoy!

Nutritional information

Recipe: Sweet Potato Pie

Serving in this recipe: 8

Calories: 294.5
Total Fat: 19.1 g 29.4%
Saturated Fat: 2.2 g 10.9%
Cholesterol: 0 mg 0%
Sodium: 43.5 mg 1.8%
Total Carbs: 30.2 g 10.1%
Dietary Fiber: 5.4 g 21.5%
Sugar: 18.1 g  
Protein: 4.7 g 9.5%
Vitamin A: 32.2% Vitamin C: 16.9%
Calcium: 7% Iron: 7.1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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