Sweet Potato Pie

Filling
1 1/2 Cups pecans
8 Dates (4 soaked overnight or in hot water 1 hour)
2 tsp.s Vanilla
1 tsp. salt
3 Lg. Yams and/or sweet potatoes cone #3
4 Tb.s Coconut oil
1 1/2 Tbl.s Health Alliance Lecithin (optional, adds creaminess)
1 Tbl. Pumpkin pie spice

For crust
Process pecans, 4 (un-soaked) dates, 1/2 tsp. salt and 1 tsp. vanilla in food processor until it can be pressed into a pie pan. It should be a little crumbly but able to stick together. If it’s too crumbly you can add a little water or process longer or both.
Press into pie pan and set aside, no baking needed.
Chop yams/sweet potatoes with skin if you have a strong blender.
Cook in 3qt Salad Master Pan with 2 T. water – Medium, click, Low- until just soft, slightly firm. If using a regular pan, use 1 cup water, cook until tender, then drain excess water. Blend in blender with the other 1/2 tsp. salt, other 1 tsp. vanilla, 4 soaked dates, coconut oil, lecithin and pumpkin pie spice until smooth (you may need to stop and stir a few times… you want it to be thick. Pour/scoop into crust and chill overnight or a few hours at least.

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