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Pecan and Sweet Potato Pie
21 Day Fix Containers: 1Y .5P 1B 2.5tsps
Total Time: 52 min.
Prep Time: 20 min.
Cooking Time: 32 min.
Yield: 12 servings
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. + ¼ cup pure maple syrup (or raw honey), divided use
½ tsp. sea salt, divided use
3 Tbsp. + ¼ cup extra-virgin organic coconut oil
1 Tbsp. water
1½ cups raw pecan halves, divided use
6 large medjool dates, coarsely chopped
1 large egg white
1 large sweet potato, baked, skin removed, mashed
¼ tsp. ground ginger
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, 1 Tbsp. maple syrup, and ¼ tsp. salt in a medium mixing bowl; mix well.
3. Add 3 Tbsp. oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
5. Reduce oven temperature to 350° F.
6. Place 1 cup pecans in a food processor; pulse until well ground.
7. Add dates, remaining ¼ cup maple syrup, remaining ¼ tsp. salt, remaining ¼ cup oil, egg white, sweet potato, and ginger; pulse until well blended.
8. Pour pecan mixture into cooled crust. Top with remaining ½ cup pecan halves.
9. Bake for 20 to 22 minutes, or until firm. Serve warm, or cool pie on wire rack.
• This pie is extremely rich, so a serving size is small than a regular slice of pie.
• For a vegan version eliminate egg white. This pie will be more dense, so it is best served warm, or cold (out of the refrigerator).
(Recipe from Team Beachbody Blog)
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