Healthy Recipe of the Week: Traditional Sweet Potato Pie

2 cups cooked mashed yam
1/4 cup raw cashews
10 small pitted dates    
1/2 cup un-strained almond milk
1 t vanilla
1 1/2 t cinnamon
1/2 t nutmeg
Ener-G egg replacer for 1 egg
1 Pecan Date Crust

Soak cashews and dates in milk for at least 4 hours to ease blending. Blend with vanilla, spices, and 1/2 cup yam until creamy. Mix in prepared egg replacer for one egg. Pour cream into a bowl with remaining mashed yam and beat with a strong arm or an electric mixer. Spoon potato mixture into a prepared crust. Bake at 300 for 20 minutes.

Pecan Date Crust

1 1/4 cup raw pecans
1/2 cup oats
10 small pitted dates

Finely grind all ingredients in food processor until it begins to stick together. Press into a 9” pie pan and fill.

Join April at the Kitchen Corner Thursday November 20 for her Holiday Feast Cooking Class. She will be demonstrating vegan versions of your holiday favorites including mashed potatoes and pumpkin pie! For more information go to www.health4lifecooking.com.

April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.