Purple Sweet Potato Pie
by Lisa Villiarimo, Food Specialist/TCM Assistant

​Ingredients:
Crust:
1 cup almonds (or almond meal)
1/4 cup sunflower seeds
1/2 coconut flakes
5 dates, pitted
1 tsp vanilla extract
1 Tbsp honey
1 tsp cinnamon
1/8 tsp salt


Filling:
2 medium purple sweet potatoes, peeled & steamed
1/3 cup coconut oil
1/2 cup coconut milk
1/4 cup honey or maple syrup
1 Tbsp grated ginger
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt


Method:
Crust:
Blend all ingredients in food processor until finely blended.
Press into pie pan and blind bake at 400* for 10-15 minutes until lightly brown.

Filling:
Blend all ingredients in food processor until smooth. 
Pour into pie crust and smooth out the top. 
Refrigerate for 3 hours or overnight.
Top with coconut whipped cream.