Healthy with Jodi

Sweet Potato Pie

    Happily Serves 8-12

    Gluten Free, Dairy Free



    1 Cup soaked dates 

    2 Cups Paleo Nut Flour or 2 Cups Favorite Nut flour 

    1/8 tsp Himalayan Sea Salt

    To make the crust

    Pulse nut flour and dates together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


    4 Cups Fresh Sweet Potatoes (can sub Pumpkin)

    1 Cup soaked dates

    6 TBSP Coconut Cream (not coconut milk) Room Temp

    1/3 Cup Maple syrup 

    1/4 tsp Sea Salt

    1-2 TBSP Pumpkin pie spice or cinnamon

    To make the filling

    Wash, peel, and dice/cube potatoes.  Cook Sweet potatoes

    Add Sweet Potatoes to the food processor and blend until smooth. 

    Add the other ingredients and process until smooth.  

    Transfer the filling to your pie crust and let refrigerate for a few hours. 

    You can top the pie with Dairy free Coconut Cool whip (SODelicious brand)