Sweet Potato Pie

Sweet Potato Pie

1 1/2 Cups pecans

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

2 tsp.s Vanilla

1 tsp. salt

3 Lg. Yams and/or sweet potatoes cone #3

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.

Cook in 3qt Salad Master Pan with 2 T. water - Medium, click, Low- until just soft, slightly firm. If using a regular pan, use 1 cup water, cook until tender, then drain excess water. 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 overnight or a few hours at least.