4tbspdate paste (+2 Tbsp as desired, link in directions, or sweetener of choice)
1cupcoconut milk (light or full fat)
2tspvanilla extract (preferably alcohol-free)
1 ½tspground cinnamon (or pumpkin spice blend)
⅛tspground nutmeg
⅛tspsalt (optional)
Pecan Crust
2cupspecans (raw)
8dates (pitted)
1tspvanilla extract (preferably alcohol-free)
⅛tspsalt (optional)
4dollops Vanilla Cashew Cream (+2 dollops as desired, link in directions)
Directions
1
Bake the sweet potatoes: Preheat oven to 400 degrees F.
2
Poke 4–6 holes through the potatoes with a fork. Bake on a parchment-lined baking sheet for 45–50 minutes or until sweet potatoes are tender on the inside.
3
Once finished cooking, let cool then remove the skin.
4
Measure 2 cups mashed sweet potato and transfer to a blender or food processor.
5
Add the remaining ingredients and blend until smooth. Here is the recipe for the date paste.
6
Taste for more sweetness or spice.
7
Meanwhile, make the crust: Add all crust ingredients to a food processor.
8
Blend until the pecans and dates are completely blended.
9
With a spatula, scoop the mixture into a pie dish and spread out evenly.
10
Transfer the sweet potato mixture into the pie dish and spread out evenly.
Cooking the sweet potato
If you prefer to steam or boil the sweet potato, that is fine! Baking tends to lend to a little more sweetness, but the other methods also work well.
Other topping ideas
Top with Sweet and Savory Pecans.
Add unsweetened coconut flakes.
Add toasted nuts or seeds.
Make it more or less sweet
Start with the lesser amount of date paste and add more as you like.
Nut-free
Use sunflower seeds in place of cashews for the Vanilla Cashew Cream and omit the crust for a simple yet delicious sweet potato pie mousse.
Ingredients
Filling
2medium-large sweet potatoes
4tbspdate paste (+2 Tbsp as desired, link in directions, or sweetener of choice)
1cupcoconut milk (light or full fat)
2tspvanilla extract (preferably alcohol-free)
1 ½tspground cinnamon (or pumpkin spice blend)
⅛tspground nutmeg
⅛tspsalt (optional)
Pecan Crust
2cupspecans (raw)
8dates (pitted)
1tspvanilla extract (preferably alcohol-free)
⅛tspsalt (optional)
4dollops Vanilla Cashew Cream (+2 dollops as desired, link in directions)
Directions
1
Bake the sweet potatoes: Preheat oven to 400 degrees F.
2
Poke 4–6 holes through the potatoes with a fork. Bake on a parchment-lined baking sheet for 45–50 minutes or until sweet potatoes are tender on the inside.
3
Once finished cooking, let cool then remove the skin.
4
Measure 2 cups mashed sweet potato and transfer to a blender or food processor.
5
Add the remaining ingredients and blend until smooth. Here is the recipe for the date paste.
6
Taste for more sweetness or spice.
7
Meanwhile, make the crust: Add all crust ingredients to a food processor.
8
Blend until the pecans and dates are completely blended.
9
With a spatula, scoop the mixture into a pie dish and spread out evenly.
10
Transfer the sweet potato mixture into the pie dish and spread out evenly.
