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 :)
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.To store: Keep refrigerated. Should last about a week in the fridge, or longer in the freezer.
Copyright Emily Spain, Pretty Pies. Purple Sweet Potato Pie https://prettypies.com/purple-sweet-potato-pie/ November 17, 2016