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Total Time 1 hour

Equipment

  • Blender
  • measuring cups and spoons
  • rubber spatula
  • wooden spoon

Ingredients
  

  • 1/4 to 1/2 cup old-fashioned rolled oats (1/2 cup will result in afirmer filling)
  • 3/4 cup unsweetened almond milk
  • 7 or 8 Medjool dates, chopped and pitted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups baked sweet potato (about 1 pound before cooking)
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 prebaked Walnut-Date Pie Crust

Instructions
 

  • Grind the rolled oats into flour with a blender and then transfer to a small bowl.
  • Place the almond milk, dates, and vanilla into the blender, and set aside for at least 15 minutes (so the dates can soften).
  • Preheat the oven to 375 degrees. Set aside your prebaked pie crust.
  • Add the baked sweet potato to the blender with the milk, dates, and vanilla, and blend until smooth.
  • Add the oat flour, cinnamon, ginger, and cloves to the blender mixture, and blend until smooth, scraping down the sides a couple of times.
  • Pour the pie filling into the prebaked pie crust and smooth out evenly.
  • Wrap a few 3-inch-wide strips of aluminum foilaround the edge of the pie crust to keep thecrust from overbrowning
  • Bake for 25-30 minutes, or until the crust is amedium brown. Remove the pie from the ovenand remove the foil strips. Cool completelybefore slicing.