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.
- 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
To make the crust, blend walnuts and pecans until crumbled into small bits and set aside.
Blend dates until broken down to small bits.
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.
In a pie pan, spread the crust and firmly press until the surface is covered to the edges.
To make the filling, blend all remaining ingredients until smooth.
Pour the filling into the pan with the pie crust.
Bake pie at 350F for 60 minutes.
Top with chopped pecans, walnuts, and whipped cream.
Recipe: Sweet Potato Pie
Serving in this recipe: 8
|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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