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90 mins
Moderate
300 cal
8 ppl
Ingredients
1 cup
Walnuts, raw, unsalted
1 cup
Pecans, unroasted
1
Dates, pitted
2
Sweet Potato, cooked and cooled - peeled
1 cup
Coconut Milk, unsweetened
1 tsp
Maple Syrup
1 tbsp
Vanilla Extract
1/2 tsp
Ground Cinnamon
0.063 tsp
Sea Salt
1/8 tsp
Sea Salt
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.
Nutritional Information
Per serving (8)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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
To make the filling, blend all remaining 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!
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
