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