Melony Pierpont Evans

Keeping the Home- and loving it!

Raw Sweet Potato Pie Recipe

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I made the most delicious pie. We had a piece last night at bedtime. Usually I don’t eat after supper but that’s when the pie was finished – so -I splurged!

This is how it works-

Crust

1 cup almonds, soaked and dried

1 1/2 cup Medjool dates, pitted

1 cup pecans, soaked and dried

1 cup walnuts, soaked and dried

1/2 tsp. sea salt

1 tsp. vanilla

Process almonds in food processor or grind to flour consistency in a coffee grinder. Add the salt and vanilla to the almond flour. Place pecans and walnuts and dates in processor and mix slightly to get a crumbly texture similar to graham cracker crust. Now mix it all together and press into a pie pan.

Filling

4-5 cups sweet potatoes, peeled and shredded

20 Medjool dates pitted

1 tsp. vanilla

1 cup chopped pecans

2 tsp. pumpkin pie spice

2 Tbsp. unrefined coconut butter

3 cups water

1 Tbsp. psyllium powder

1 tsp. sea salt

Place dates, vanilla, p.pie spice, salt, coconut butter and water in blender and blend till smooth. Add sweet potatoes and blend until smooth. Add psyllium and blend. Let sit 5-10 min. Blend again till smooth. Pour in your pie crust and top with pecans. Now try to keep your fingers out of it and let it chill for a few hours in the fridge or freezer.

So yummy and no regrets.

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Author: Melony

Christian Homeschool mom, eleven children, many grown, some still at home, walker, enjoy reading, blogging, crafting, playing with grandchildren, eating thm, studying nutrition, music and movie lover, enjoy spending time with my husband, ministry...

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