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Tis the season for all things sweet potato! There are many delicious ways to cook with this versatile root vegetable but today, we’re taking inspiration from our friends at A Conscious Collection with their healthy take on Pecan Pie! With the healthy addition of sweet potato this is the perfect recipe for an autumn-themed dinner party to toast the new season!

Base 

½ cup pitted dates

½ cup cashews

½ cup pecans

½ cup desiccated coconut

1 tbs cacao

 

Filling

2 cups sweet potato chunks, steamed.

1/3 cup coconut oil

1/3 cup almond butter

2/3 cup pure maple syrup

1 tbs cacao powder

4 tsp nutmeg

¼ tsp cinnamon

¼ tsp vanilla powder.

Method

Coat a springboard tart pan with coconut oil and sprinkle with a little desiccated coconut to prevent the tart from sticking.

 

Combine all base ingredients in a food processor and pulse until mixture forms a crumble texture and sticks together.

 

Press the mixture evenly down in the tart pan and into the sides of the pans mould.

 

Place in the freezer to set while you continue with the filling.

 

Rinse out your food processor, then add your steamed sweet potato, melted coconut oil, almond butter, maple syrup and remaining spices. Mix on high until a smooth consistency is formed.

 

Spread an even layer of the filling on top of the prepared tart base, top with some extra pecans and store in the fridge.

 

*To make the caramel criss cross effect; Melt 1tbs coconut oil. 1tbs almond butter and 1tbs maple syrup together. Pour on to the pie after it has been refrigerated for at least one hour. The coolness of the pie should almost instantly set the coconut oil and stop the desired effect from running

For more recipes like this, head to A Conscious Collection

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