Purple Sweet Potato Pie

Directions

• Crust Preparation
• Preheat oven to 375 degrees Fahrenheit.
• In a food processor fitted with the “S-bade”, blend 1¼ cup oats into a coarse flour. Transfer to a bowl and set aside for later.
• To the food processor add the walnuts, dates, and flaxseed and blend until it is a sticky crumble. Don’t blend too long or you will end up with walnut butter.
• Add the jersey sweet potato to the food processor along with the ground oats, and blend until you have a uniform dough. You may need to stop and scrape down the sides a couple of times.
• Transfer the dough to a glass pie pan and start to press it evenly across the bottom and up the sides of the dish. The dough is very thick and sticky, so you may want to add a sprinkle of extra oat flour or other flour as needed.
• Poke a fork into the bottom of the pie crust a few times to allow steam to escape, and then bake for 10 minutes.
• Filling Preparation
• Add the milk and dates to a measuring cup or small bowl to soak for about 15 minutes.
• Add the ¼ cup of oats to the food processor and blend into a coarse flour. Transfer to a bowl and set aside for later.
• To the food processor add the milk, dates, vanilla, and purple sweet potatoes and blend into a uniform mixture. You may need to stop and scrape down the sides a couple of times.
• Add the oat flour and continue blending until it is fully incorporated.
• Transfer the filling to your pre-baked pie crust, press down and spread evenly using a spatula.
• Cover the crust edge to prevent burning and bake at 375 degrees Fahrenheit for 30 to 35 minutes.
• Allow the pie to cool and then chill in the fridge. Serve topped with Cherry Blueberry Nice Cream.