Have you ever heard of the purple sweet potatoes? This super food comes from the same family as the sweet potato but is vibrant in violet color that intensifies as cooked. Enjoy a healthy, sweet treat by following this recipe.
Makes 16-20 bars
For the crust:
1 ½ cups raw cashews
1 cup macadamia nuts (or skinless almonds)
1 cup pitted dates
3 Tbsp coconut oil
For the sweet potato pie layer:
1.5 lbs purple sweet potatoes, boiled, skinned, and mashed
¾ cup unsweetened almond milk
3 Tbsp maple syrup
1 Tbsp coconut oil
1 Tbsp lemon juice
1 tsp vanilla
½ tsp ground ginger
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
- Soak the cashews and macadamia nuts in warm water for at least one hour. Drain off the liquid and pour the soaked nuts into the food processor. Add in the pitted dates and coconut oil and process until a sticky crust forms.
- Grease a 9×9 inch glass baking dish. Scrape the crust mixture into the baking dish and use a rubber spatula or spoon to press the mixture firmly and evenly into the pan. Freeze to set the crust, about one hour.
- Place the sweet potatoes into a large pot of water and bring to a boil. Cook until the potatoes are fork tender, about 10-15 minutes. Remove from the water and let cool completely. Once cooled, remove the skins.
- Place the sweet potatoes into the processor bowl with the almond milk, maple syrup, coconut oil, lemon juice, vanilla, ginger cinnamon, nutmeg, and salt. Process on high until the mixture is completely combined and smooth.
- Pour the mixture over the cooled crust layer and spread it evenly around. Place the baking dish back into the freezer to firm. One they’re firm, about 3-plus hours later, slice the bars in even squares.
Source: well and goodShare This: