Kai’s Sweet Potato Pie

Kai’s Sweet Potato Pie

1 1/2 Cups pecans

8 Dates (4 soaked over night or in hot water 1 hour)

2 tsp.s Vanilla

1 tsp. salt

3 Lg. Yams and or sweet potatoes

4 Tb.s Coconut oil

1 1/2 Tbl.s Health Alliance Lecithin (optional, adds creaminess)

1 Tbl. Pumpkin pie spice

For crust

Process pecans, 4 (un-soaked) dates, 1/2 tsp. salt and 1 tsp. vanilla in food processor until it can be pressed into a pie pan. It should be a little crumbly but able to stick together. If it’s too crumbly you can add a little water or process longer or both.

Press into pie pan and set aside, no baking needed.

Chop yams/sweet potatoes with skin if you have a strong blender.

Cooking in 3qt Pan with 2 T. water - Medium, click, Low- until just soft, slightly firm. Blend in blender with the other 1/2 tsp. salt, other 1 tsp. vanilla, 4 soaked dates, coconut oil, lecithin and pumpkin pie spice until smooth (you may need to stop and stir a few times… you want it to be thick. Pour/scoop into crust and chill over night or a few hours at least.

This pie is wonderful topped with coconut whipped “cream”!

ENJOY!

Coconut Whipped Cream

1 Can Thai Kitchen Coconut milk (not "lite")

1 Tblsp coconut oil

1/2 tsp. vanilla

2 tsp.s sweetener (maple syrup, brown rice syrup, coconut nectar or honey all work well)

Pinch of salt

Blend all ingredients in blender and chill in the fridge over night.

Kai Bravo author of the BLT that saved my Life