Enchanted Forest Sweet Potato Cardamom Pie

Ingredients

• Nonstick cooking spray
• 2 medium DOLE^® Sweet Potatoes
• ¾ cup old-fashioned rolled oats
• ⅓ cup almond flour
• 2 tablespoons natural buttery spread with olive oil, melted
• 1½ tablespoons brown sugar
• ¼ teaspoon salt
• 2 large eggs
• 1 ripe DOLE^® Banana, halved crosswise, plus 1 ripe DOLE^® Banana, sliced crosswise (optional)
• ½ cup oat milk
• 1 tablespoon honey
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¾ teaspoon cardamom
• Finely chopped nuts (optional)

Directions

1. Preheat oven to 350°F. Lightly spray 9-inch pie plate with nonstick cooking spray. Place potatoes on rimmed baking pan; bake 1 hour or until tender. Cool potatoes; remove skins and coarsely chop.
2. Pulse oats, flour, buttery spread, sugar and salt in a food processor 20 times or until small crumbs form; press oat mixture into prepared pie plate.
3. Purée eggs, halved banana, milk, honey, baking powder, vanilla extract, cardamom and potatoes in a food processor on high until smooth; transfer to prepared crust. Bake pie 20 minutes or until knife inserted 1 inch from edge of pie comes out clean and center is almost set; cool on wire rack.
4. Top pie with sliced banana and nuts, if desired; cover and refrigerate until ready to serve. Cut pie into 12 slices.

Tips & tricks

To freeze pie, tightly wrap cooled pie with 2 layers of plastic wrap and freeze up to 3 months. Refrigerate pie overnight to thaw.