By Cathe Olson
This creamy dessert is full of beta carotene. The wheat-free crust provides omega-3 fatty acids and fiber.
- 1 cup rolled oats
- 1 cup walnuts
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons coconut oil or butter
- water if necessary
- 3 cups mashed, cooked sweet potatoes (about 3 medium)
- 2 eggs, slightly beaten or Ener-G Egg Replace equivalent
- 1/3 cup coconut milk
- 3 tablespoons pure maple syrup or honey
- 1 tablespoon unsweetened, shredded coconut
Preheat oven to 350 degrees. Place oats, walnuts, and coconut in food processor with metal blade. Grind until mixture resembles coarse meal. Add butter or coconut oil and pulse until combined. Add maple syrup and pulse to mix. Test dough by squeezing a small amount together. If it doesn’t hold together, mix in water until it holds. Press dough into 8 or 9-inch pie pan.
Place sweet potatoes, eggs, coconut milk, and sweetener in food processor. Puree until smooth. Pour filling into prepared crust. Sprinkle with coconut. Bake about 45 minutes, or until edges are golden. Cool at least 15 minutes before cutting. Serve warm or cold.
Note: Dairy, soy, or rice milk can be substituted for coconut milk in filling if desired. Also, if you don’t like coconut, this pie is still delicious with all the coconut omitted.