+GF +SF
The sweet potatoes are paired with warm fall flavors like maple, cinnamon and ginger on a chewy cashew-date-macadamia crust that makes them irresistible—much like a traditional sweet potato pie, but far healthier! They are totally naturally sweetened, and you can omit the maple syrup if you prefer to keep them date-sweetened only. Eat them on their own, or top them with a bit of whipped cream and a sprinkle of fresh nutmeg for the perfect fall treat. They’re an indulgence you don’t have to have any guilt about, so go ahead—have two! —AS
MAKES 16 TO 20 BARS
CASHEW DATE MACADAMIA CRUST LAYER
1½ cups (165 g) cashews
1 cup (110 g) macadamia nuts (or skinless almonds [150 g])
1 cup (170 g) pitted dates
3 tbsp (42 g) coconut oil
PURPLE SWEET POTATO PIE LAYER
1½ lbs (680 g) purple sweet potatoes
¾ cup (180 ml) unsweetened almond milk
3 tbsp (45 ml) maple syrup
1 tbsp (14 g) coconut oil
1 tbsp (15 ml) lemon juice
1 tsp vanilla extract
½ tsp ground ginger
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp salt
FOR THE CASHEW DATE MACADAMIA CRUST LAYER
Soak the cashews and macadamia nuts in warm water for at least 1 hour. Drain off the liquid and pour the soaked nuts into the food processor. Add the pitted dates and coconut oil, and process until a sticky crust forms.
Grease or line a 9 x 9-inch (23 x 23-cm) 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. Refrigerate or freeze it to set the crust, about 1 hour, before topping with the sweet potato mixture. Wipe the processor bowl out with a paper towel and set it aside.
FOR THE PURPLE SWEET POTATO PIE LAYER
Place the sweet potatoes into a large pot of water and bring it to a boil. Cook until the potatoes are fork tender, about 10 to 15 minutes. Remove them from the water and let them cool completely. Once cooled, remove the skins and toss them into the compost. Place the sweet potatoes into the processor bowl with the almond milk, maple syrup, coconut oil, lemon juice, vanilla, ginger, cinnamon, nutmeg and salt. Process on high until the mixture is completely combined and smooth.
Pour the mixture over the cooled crust layer and spread it evenly around. Place the baking dish back into the freezer to firm up—they’ll be much easier to slice this way. Once they’re firm, about 3 or more hours later, slice the bars into even squares. Serve immediately or let them soften in the fridge until you’re ready to enjoy!
Leftovers can be saved in the fridge for several days or the freezer indefinitely.
Note: Purple sweet potatoes are different than Japanese sweet potatoes, which are purple on the outside but white on the inside. Make sure you double-check, or your pie squares—while delicious!—certainly won’t come out looking like ours.