ok. to make this pie 100x prettier, don't buy purple-skinned white sweet potatoes thinking they're purple inside. hah! get the actual purple sweet potatoes-or any kind work!
i added some turmeric powder to the filling & it turned it bright yellow. so this turned out to be a yellow & black pie.... but it tasted amazing!! you must make!
crust:
1/2 c almond meal
1 c raw pecans
1/3 c black sesame seeds, finely ground
6 dates, pitted
2 T coconut oil
pinch of sea salt + vanilla bean powder
-process all ingredients in a food processor until it comes together. press evenly into the bottom + up sides of a pie dish & set in fridge.
filling:
4 small baked purple sweet potatoes, skins removed
1 t organic miso paste
1/3 c coconut butter, softened
1/4 c full fat coconut milk
1/2 t vanilla bean powder
few drops of stevia (optional for extra sweetness)
1/4 t sea salt
-add all ingredients to a high speed blender and blend until smooth. spread evenly into crust and set in freezer for 3 hours to firm.
cashew whipped cream:
1/2 c raw cashews, soaked
1/2 c water
pinch of sea salt + vanilla bean powder
stevia to taste
-blend until very smooth & fluffy. spread over chilled pie. set back in fridge for an hour+.
when ready, slice pie and serve drizzled in your favorite healthy caramel! i used a yummy date caramel. it was amazing.
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