Fettle Vegan’s Purple Sweet Potato Pie Bars

Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. Here’s the healthy dish you’ve got to make (and share) right now!
Traditional sweet potatoes are probably in heavy rotation in your kitchen right now. The gorgeously pigmented, vitamin-rich root vegetable makes good (and good-looking) fries, salad, and even toast.

But if right now the sight of anything, er, orange turns your stomach, you don’t have to swear off the tuber for good: Cue the purple sweet potato.

This way-more-photogenic sister to your superfood obsession is known as the Stokes potato, and in addition to the usual tuber nutritional profile (high in fiber and vitamins A and C) it’s also packed with antioxidants (just like it’s deep-hued brethren, including blueberries).

Ingredients
For the crust:

• 1 1/2 cups raw cashews
• 1 cup macadamia nuts (or skinless almonds)
• 1 cup pitted dates
• 3 Tbsp coconut oil

For the sweet potato pie layer:

• 1.5 lbs purple sweet potatoes, boiled, skinned, and mashed (about 2 1/2 cups mashed)
• 3/4 cup unsweetened almond milk
• 3 Tbsp maple syrup
• 1 Tbsp coconut oil
• 1 Tbsp lemon juice
• 1 tsp vanilla
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp salt

Instructions:

1. Soak the cashews and macadamia nuts in warm water for at least one hour. Drain off the liquid and pour the soaked nuts into the food processor. Add in the pitted dates and coconut oil and process until a sticky crust forms.
2. Grease or line a 9×9 inch glass baking dish. Scrape the crust mixture into the baking dish and use a rubber spatula or spoon to press the mixture firmly and evenly into the pan. Freeze to set the crust, about one hour. Wipe the processor bowl out with a paper towel and set aside.
3. ..............................

for full recipes please see : www.wellandgood.com

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