Sweet Potato Pie

I made this sweet potato pie over the Thanksgiving weekend and my, oh my, there is really such a thing as healthy and delicious desserts!

You will love that these recipe has very few ingredients yet their combination is a perfect mix of delicious flavours. I’ve been trying our healthier pastry alternatives and it’s exciting to discover so many beautiful recipes and processes to create plant-based dishes.

I hope that you like it as much as I did!

[ingredients title=”Ingredients”]

Crust:

• 1/4 cup macadamia nuts
• 1/4 cup pitted dates
• 1/4 cup dried coconut flakes
• 1/8 teaspoon cinnamon

Filling:

• 3/4 cup baked sweet potato
• 1/2 peeled banana
• 1/4 cup raisins
• 1 teaspoon vanilla extract
• Dash cinnamon
• Dash nutmeg

Topping:

• 1 large Japanese Sweet Potato (white)
• 1/2 cup almond milk

[/ingredients] [directions title=”Directions”]

Crust:

1. Blend the macadamia nuts in a food processor until fine.
2. Add dates, coconut flakes and cinnamon, and process until smooth. Add a Tablespoon of water if crust is too dry and crumbly.
3. Press into an 8″ spring-form pan.
4. Place in a freezer to set.

[directions title=””]

Filling:

1. Scrub and peel sweet potatoes, place them (with skin on) on foil and bake for 50-60 minutes at 200 degrees. It should be slightly overcooked and tender so that it mashes very well. Let it cool.
2. Process in a food processor until well blended.
3. Add the rest of the ingredients, process until very smooth.
4. Pour into crust and refrigerate while you make the topping.

[directions title=””]

Topping:

1. Bake the sweet potato for 50-60 minutes at 200 degrees until tender.
2. Blend it with the milk until smooth.
3. Pour it evenly over the top of the pie.
4. Place the entire pie in the freezer for 3-4 hours until set.
5. Cut into 8-10 slices when fully frozen.
6. Thaw 30 minutes before serving.

[/directions]