PECAN PIE

• 1 lb. sweet potatoes
• ½ cup coconut oil
• ½ cup organic sugar
• ½ cup coconut sugar
• ½ cup nut milk
• 2 large eggs
• 2 tsps. vanilla extract
• ½ tsp. cinnamon
• Pinch of clove
• ¼ tsp. salt

CRUST

• 1 1/8 cups rolled oats
• ½ cup pecans
• ½ tsp. cinnamon
• 3 ½ oz. pitted dates, about 6 large dates
• 2 tbsp. nut milk
• ¼ tsp. salt

TOPPING

This is optional. For a simpler version you can omit the topping

• 1 tbsp. coconut oil
• 1 ¼ cups chopped pecans
• ½ cup coconut sugar
• ¼ cup maple syrup
• ½ cup nut milk
• 2 tbsp arrowroot powder or corn starch
• ¼ tsp. salt

Directions for the crust:

1. Place the oats, pecans, and cinnamon in a food processor, and process until the texture resembles coarse flour.
2. Add the dates, and process for about 1 minute, or until the mixture just begins to clump together. Add the nut milk and process until the mixture starts to ball up into a dough
3. Form the dough into one big ball and place it on a large piece of parchment paper on a flat surface. Press the ball flat with your hands and then place another piece of parchment paper over the top.
4. Preheat the oven to 350F set aside a 9” pan.
5. Use a rolling pin to roll out the dough into a circle that is about 1/8” thick. The circle should be slightly larger than the upper edge of the pie pan. if your circle is irregularly shaped, just cut a piece of dough from another area and press it in.
6. Peel off the top piece of parchment paper and gently press the crust into the pan.

Trim away any hanging crust.

Directions for the filling:

1. Bake the sweet potatoes until soft, remove from oven and allow to cool
2. Add all the ingredients into a food processor. Blend just enough to be smooth.
3. Pour the mixture over the crust and spread to the edges.
4. Bake for 30 minutes or until the filling is mostly firm. Let it cool for 10 minutes.
5. If you’re not using the topping bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The pie may rise while baking and deflate as it cools.

Directions for the topping:

1. In a measuring cup combine the nut milk and corn starch, whisk until smooth.
2. In a saucepan, melt the coconut oil over medium heat. Add the pecans and toast for about 30 seconds to one minute while stirring continuously.
3. Pour in the maple syrup, coconut sugar, nut milk mixture, vanilla and salt and keep stirring until the mixture starts thickening.
4. Pour the mixture on top of the sweet potato mixture and spread evenly.
5. Bake for another 30 minutes or until filling appears mostly firm when you gently shake it.
6. Allow to cool for 2-3 hours, cover and refrigerate for a couple of hours before serving. This freezes very well.