Preparation and Cook Time: 1 hr.
Blender, measuring cups and spoons,
rubber spatula, wooden spoon
¼ to ½ cup old-fashioned rolled oats (1/2 cup will result in a
¾ cup unsweetened almond milk
7 or 8 Medjool dates, chopped and pitted
1 teaspoon vanilla extract
1 ½ cups baked sweet potato (about 1 pound before
1 ¼ teaspoons cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 prebaked Walnut-Date Pie Crust
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
Preheat the oven to 375 degrees. Set aside your prebaked
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 foil
around the edge of the pie crust to keep the
crust from overbrowning
Bake for 25-30 minutes, or until the crust is a
medium brown. Remove the pie from the oven
and remove the foil strips. Cool completely