Sweet Potato Pie Bites
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert; Snacks
Serves: 16 mini pies
Ingredients
  • FOR THE CRUST:
  • 1¼ cups medjool dates*
  • ½ cup pecans
  • ½ cup almonds
  • 1 tbsp chia seeds
  • ¼ tsp salt
  • FOR THE FILLING:
  • 1 large sweet potato
  • 1 tbsp unsweetened almond milk**
  • 1 tsp maple syrup
  • ½ tsp cinnamon
  • ¼ tsp pure vanilla extract***
Instructions
  1. Steam the sweet potato in a pot for about 20-30 minutes, or until soft enough to pierce easily with a knife.
  2. Meanwhile, combine all ingredients for the crust in a food processor or high-powered blender. Process until the dates and nuts are broken down into small pieces, but not pureed. It will form a sticky ball of 'dough,' about 5-7 minutes. Scrape down the sides as necessary.
  3. Preheat the oven to 350 degrees F. Lightly oil a mini cupcake tin.
  4. Press the crust into the tin, lining the bottoms and pushing it a little bit up the sides of 16 spaces. Reserve some dough for crumbling on top.
  5. Once the sweet potato is soft and slightly cooled, peel off the skin. Then, puree it with the remaining ingredients for the filling.
  6. Divide evenly between the 16 crusts. Top with the remaining crust mixture.
  7. Bake for 20 minutes. Let cool, then gently remove from the pan with a knife.
  8. Store in an airtight container in the fridge.
Notes
*If your dates are dried, then soak in hot water for about 15 minutes to soften first.
**Or non-dairy milk of choice.
***Leave out the vanilla extract if using vanilla flavored milk.
Recipe by Lenses and Lentils at https://lensesandlentils.com/sweet-potato-pie-bites/