Enchanted Forest Sweet Potato Cardamom Pie
![Enchanted Forest Sweet Potato Cardamom Pie](/-/media/project/dole/recipe-images/enchanted-forest-sweet-potato-cardamom-pie_1440_754.jpg?h=754&w=1440&rev=9b4c0748805b4dd69d88d6881b887ba0&hash=9F747719D1497BA298DC30EF633A31FF)
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
- 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.
- 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.
- 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.
- 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.