Dairy-Free Purple Sweet Potato Pie Recipe by Tasty

Ingredients

• 2 cups pecan
• 8 medjool dates, pitted and skins removed, chopped
• 3 tablespoons coconut oil, melted
• ¼ teaspoon kosher salt
• 3 lb purple sweet potato, about 3-4 medium potatoes
• 12.2 oz evaporated coconut milk, 1 can
• ½ cup maple syrup
• 2 eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon kosher salt
• 1 can coconut cream, chilled
• ½ tablespoon powdered sugar
• ½ teaspoon vanilla extract