Issue link: http://cp.revolio.com/i/412680
SWEET POTATO PIE Servings: 8-10 EQUIPMENT Measuring cups and spoons Food Processor with S-blade 9″ spring form pan Knife Blender Medium mixing bowl INGREDIENTS FOR CRUST 1 cup organic walnuts 3 Tablespoons {Raw agave or your favorite liquid sweetener} 1 Tablespoon organic raw coconut oil 3/4 teaspoon ground organic cinnamon 1/8 teaspoon ground nutmeg sea salt (to taste) INGREDIENTS FOR SWEET POTATO FILLING 3/4 cup organic raw coconut butter (not oil! I love Artisana brand available here at Abby's Health and Nutrition) 3/4 cup water 1/2 cup {Raw agave or your favorite liquid sweetener} 1 tablespoon organic ground cinnamon 1 teaspoon organic vanilla extract or 1/2 organic ground vanilla bean 1/2 teaspoon grated fresh organic ginger 1/4 teaspoon organic ground nutmeg 3 cups peeled and chopped organic sweet potato INGREDIENTS FOR CANDIED WALNUT TOPPING 1 cup organic raw walnuts, roughly chopped 2 Tablespoons {Raw agave or your favorite liquid sweetener} 1/2 teaspoon organic ground cinnamon sea salt (to taste) INSTRUCTIONS FOR CRUST 1. Place the walnuts in your food processor fit with the S-blade. 2. Process to finely chop. 3. Add all remaining ingredients and process until sticky. 4. Press into the bottom of a 9″ spring form pan. 5. Place in the freezer to set. INSTRUCTIONS FOR SWEET POTATO FILLING 1. Place all ingredients except for the sweet potato in a high speed blender and blend until well combined. 2. Add the sweet potato and blend again until very smooth. 3. Pour over the crust. INSTRUCTIONS FOR CANDIED WALNUT TOPPING 1. In a medium bowl, toss all ingredients together until the walnuts are evenly coated. 2. Sprinkle evenly over the top of the pie. 3. Place the entire pie in the freezer for 3-4 hours until set. 4. Cut into 8-10 slices when fully frozen. 5. Thaw 30 minutes before serving. Abby's Magazine - November/ December 2014 | Page 39