- Coconut oil or vegan butter, for the pan
- 3 sweet potatoes, roasted (3 to 4 cups pureed)
- 16 Medjool dates, pitted, divided
- 1 teaspoon salt
- 1/2 cup honey
- 1/4 cup sweet rice flour
- 1/4 cup potato starch or 1/8 cup arrowroot
- 1/2 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 2 cups almonds
Preheat oven to 350° F. Grease an 8-inch pie or cake pan with coconut oil or vegan butter.
Puree roasted sweet potatoes with skins on (if organic). Once creamy, add 6 dates and puree again. Transfer to a large mixing bowl and combine with salt, honey, rice flour, potato starch, cinnamon, nutmeg and cardamom.
Clean out the food processor and pulse almonds and remaining 10 dates until uniformly chopped, but not powdery. Place in the prepared pan and press down to flatten. Pour sweet potato filling on top.
Bake for 20 to 25 minutes; it is done when you touch the top and none of the filling sticks to your fingers.