Tell all of those boring, orange pies to make space on the table this year, because this purple sweet potato tart is going to be the star of your Thanksgiving feast. Not only is it velvety and lightly spiced, it’s also vegan, grain-free — and brings an unexpected pop of deep purple to any spread. Good luck saving second helpings of this special treat.

Purple Sweet Potato Tart With Date-Almond Crust

Ingredients

For the crust

• 1/2 teaspoon salt
• 1 cup (100g) almonds
• 1 cup (100g) unsweetened shredded coconut
• 1 1/3 cups (235g) medjool dates, pitted
• 3 tablespoons coconut oil

For the filling

• 3 cups (600g) purple sweet potatoes, roasted with skin removed
• 1/2 cup (170g) maple syrup
• 2/3 cup (139g) coconut oil, melted
• 4 tablespoons almond or coconut milk
• 1 tablespoon apple cider vinegar
• 1茶匙肉桂
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 2–4 tablespoons cold water

Directions

In the bowl of a food processor, fitted with the blade attachment, pulse together the almonds, coconut and salt until a coarse meal forms. (You don’t want any big chunks of almond to remain, but you don’t want almond butter.) Pour the mixture out into a large bowl and set aside.

接下来，处理日期和椰子油，直到混合物像糊状一样光滑。将日期粘贴与杏仁混合物一起转移到碗中，并用手将其粘在凝聚力的面团中。将混合良好的混合物压成9英寸的蛋pan，并带有可移动的底部，然后将外壳放入冰箱中，使其在填充时冷却。

清洗食品加工机碗和刀片。将烤的，脱皮的紫色红薯切成大块。在食品加工碗中，将马铃薯与枫糖浆，椰子油，牛奶，醋和香料混合在一起。处理直到平滑。如有必要，将水加入汤匙，直到马铃薯混合物光滑而奶油。

Transfer the sweet potato filling to the prepared crust. Smooth the filling evenly over the crust, pressing with the back of a spatula to decoratively finish the surface of the tart. Chill for at least 2 hours to set. Then slice and serve.

Serves: 12 | Serving Size: 1/12 of a 9-inch tart

营养（每份）：Calories: 309; Total Fat: 22g; Saturated Fat: 16g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 107mg; Carbohydrate: 29g; Dietary Fiber: 5g; Sugar: 17g; Protein: 3g