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Purple Sweet Potato Pie

NOT your average sweet potato pie. Simply GORGEOUS purple pie that's sure to wow your family on Thanksgiving ;)
Prep Time20 mins
Total Time20 mins
Servings: 8 slices

Ingredients

Crust:

  • 1 cup dry roasted almonds
  • 2/3 cup medjool dates pitted
  • splash of water to help blend, if needed

Sweet Potato Filling:

Instructions

To make the crust:

  • Pulse nuts & dates together in a food processor. Add a splash or 2 of water to help it blend.
  • Press into a 7" (small) pie plate or tart pan.

To make the filling:

  • Blend all ingredients together in a food processor. Taste and adjust for sweetness and spices.
  • Spread over crust and refrigerate for about 3 hours to set.
  • Slice and serve with a dollop of coconut whipped cream if you like! Enjoy :)

Notes

This recipe makes one small pie. To make a standard size pie, double the filling and use 1 1/2 cups nuts and 1 cup dates.
To make mashed sweet potato: place 1 large or 2 medium sweet potatoes in a 400 degree oven and bake for approximately 45 minutes, until tender and easily pierced with a fork. Let cool, then peel off skin and mash in a bowl.
Keep refrigerated. Should last about a week in the fridge, or longer in the freezer.