Page 87 - Vegan

SWEETS

Sweet Potato Pie

INGREDIENTS
Makes 8 servings
• cups ( . g) of roasted sweet
potato (peeled)
• cup ( g) coconut sugar (or 264 calories per serving
other dry sugar - use more for a
sweeter pie) Macros per serving:
• ½ cup (125ml) full fat canned 5g rotein 43g Carbs 10g Fat
coconut milk
• tbsp ground fla mi ed with tbsp METHOD
water Preheat oven to F
• - tsp pumpkin spice . Add all the pie filling ingredients into a blender and

blend until smooth.
Pie crust 2. Combine all the ingredients for the pie crust into a
• 1 ½ cups (121.5g) of rolled oats food processor and blend until uniform and it sticks
• cup ( . g) pecans together. The oats will be broken up but not turned
• 2 ½ tbsp maple syrup into a flour.
• 1 ½ tbsp full fat canned coconut . Press the pie crust into a pie dish and add pie
milk (from the same can used for the filling on top.
pie filling) . Cover the pie crust edges with foil to prevent
• ¼ tsp salt burning and bake for 50-55 minutes. Allow the pie to
cool before serving. Enjoy with ice cream or vegan
whip cream!

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