Plant-Based Sweet Potato Pie

Crust

• 2 1/2 Cups Quick Oats
• 1/4 Cup + 3 Tablespoons Maple Syrup
• 1/4 Cup + 1 Tablespoon Nut Butter
• 1/2 Teaspoon Salt

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Filling

• 1 1/2 Pounds Sweet Potatoes
• 1 1/2 Cups Vegan Yogurt (I used cashew to avoid a heavy coconut taste)
• 1/2 Cup Date Sugar
• 1/4 Cup + 2 Tablespoons Maple Syrup, divided
• 1/4 Cup + 1 Tablespoon Nut Butter
• 3 Tablespoons Ground Flax
• 1 Tablespoon Vanilla
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Nutmeg
• 1 Cup Pecans, finely chopped
• Coconut Cream or Vegan Whipped Cream, for topping

1. Steam the sweet potatoes. Let cool slightly.
2. Preheat the oven to 350°F.
3. Make the crust - add all the crust ingredients to a food processor and pulse until the oats are ground into a flour consistency and the mixture can be easily pressed together with your hand.
4. Press the crust mixture into a 9" deep dish pie pan.
5. When the sweet potatoes are cooled, transfer them to a bowl and beat with a hand mixer until mashed.
6. Add the yogurt, date sugar, 1/4 cup of the maple syrup, nut butter, vanilla, salt, cinnamon, and nutmeg to the mixer. Beat several minutes.
7. Pour the mixture into the pie pan with the crust.
8. Top with the chopped pecans and drizzle with the remaining tablespoon of maple syrup.
9. Bake for 65-75 minutes. Avoid opening the oven while the pie bakes. If you have a kitchen thermometer, check for an internal temperature of 160°-180°F. The end result should be a little wobbly.
10. Let the pie cool completely on the counter, then refrigerate at least 2 hours before serving. Keep leftovers refrigerated. Enjoy!