CRUST....Creamy & Delicious
Sweet Potato Pie



2 cups walnuts
 10 whole pitted dates
 2 tablespoons butter, melted
 1/8 teaspoon salt


3 cups cooked, peeled sweet potatoes
 (about 3 medium-sized sweet potatoes)
 1/2 cup softened cream cheese, room
 temperature (I used a raw goat cheese)
 1/4 cup orange juice
 1/2 cup maple syrup
 1 tablespoon vanilla extract
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1/4 teaspoon ground gloves
 1/4 teaspoon ground allspice
 1/4 teaspoon ground ginger
 1/4 teaspoon salt
 2 eggs, 1 egg yolk


Make walnut crust: Preheat oven to 350 degrees. Lightly oil a 9-inch pie pan
Put dates & walnuts in food processor. Pulse until finely 
chopped. Add melted butter. Blend until combined. Press 
mixture into pie pan. Bake for about 20 minutes, until light 
golden brown. Cool crust completely.

Meanwhile, make sweet potato filling:

Preheat oven to 375 degrees.
Place cream cheese, orange juice, maple syrup, vanilla, spices& salt in bowl of food processor or blender. Blend 
ingredients together until smooth. Add sweet potato & blend 
until smooth. Add eggs, one at a time & blend until smooth.
Pour filling into cooled crust. Bake for 30 to 35 minutes, 
until filling is set.
Transfer pie to a wire rack to cool. Refrigerate leftovers.
NOTE: Crust can be made the night before and refrigerated.