Ingredients

Filling:
50g pecans
2 large sweet potatoes
2 ripe bananas
1 tbsp smooth peanut butter
2tbsp cinnamon
1 tsp ginger
1 tbsp of coconut cream
3 drops of vanilla extract

Base
1 handful of chopped dried apricots, dates and raisins
2 handfuls of oats
1 handful of mixed seeds
1 handful of chia seeds
2tbsp of peanut butter 20ml of hot water
1 tsp of molasses
1 tsp of ginger
2 tsp cinnamon

Ice cream
3 very ripe bananas
3 drops of vanilla extract

Delicious and nutritious

Sweet Potato and Pecan Pie
served with banana nice cream
6 slices

Step 1- Make Ice cream
Slice bananas into small chunks and put in the freezer for at least two hours.
When you are ready to serve, or whenever you need icecream, blend the frozen banana chunks in a strong electric blender.

Flavours- Blend with 3 drops of vanilla or other flavours like mint leaves, cocoa powder, peanut butter or add other frozen fruits like mango or berries

Top tip-You may need to let the banana chunks soften so let them rest for 5 minutes or add a drop of plant-based milk to soften before blending.

Step 2- making the pie filling part 1
Bake your sweet potatoes at 180 degree celsius for 20 minutes or until soft. While the potatoes bake, make the base

Step 3- making the base
Add all of base ingredients into a bowl and mix thoroughly until it comes together in a ball.
Push into the base of a 6 inch cake tin, cook for 5 minutes at 180 degrees celsius to set.

Step 4- making the pie filling part 2
Once cooled, peel the sweet potatoes and add the peels to your food compost.
Blend together all the filling ingredients and spoon on top of base.
Cook in oven on low heat (160 celsius) for 1 hour and 15 minutes or until it has become dense and darkened a little in colour.

Serve and Enjoy
And serve pie hot or cold with scoop of banana ice cream on top. Yum.