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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 tsp Maple Syrup
- 1 tbsp Vanilla Extract
- 1/2 tsp Cinnamon, ground
- 0.063 tsp Sea Salt
- 1/8 tsp 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
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!
See Nutrition Info
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: 80.3 mg | 3.3% |
| 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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