For an 8×8″ pan:
2 medium sweet potatoes
10 large dried dates (medjool)
3/4 cup of filtered water for soaking the dates
2 cups of rolled oats
2 tsp gingerbread spice (or pumpkin pie spice)
1 tsp vanilla extract
1/2 cup non dairy milk (nutmilk, soymilk, ricemilk…)
Soy yogurt for garnish, nut cream or veg’n icing
Peel the sweet potatoes and cut them in cubes. For best results, heat water in a steam pot and steam the sweet potatoes for 20-30 minutes until soft. If you don’t have a steamer, you may also cook the potatoes in larger chunks. I don’t recommend baking them, as this process takes abt. 1 hour of high temperature oven time with just two potatoes in it, which does not sound very energy savvy.
Set the cooked potatoes aside (drained) to cool down.
Meanwhile pit the dates if necessary, then cut them into small cubes. Use a 3/4 cup of filtered water to soak dates for at least 15 minutes. The water will be used in the recipe.
Line an 8×8″ baking or Pyrex pan (or instead 2 loaf pans to get taller pieces) with baking parchment paper and pre heat oven to 375˚F.
Add oats and dry spices to a food processor and grind to flour-like texture or maybe a bit rougher.
In a separate processor bowl or blender, process the soft items, dates with the soaking water, vanilla extract (if liquid) and nut milk, blend to an even texture. Add the liquid blend to the dry blend, mix well and pour into the prepared baking dish.
Bake for 30-45 minutes. The dough will not rise. Let completely cool down before cutting, the blend will have a consistency of warm pudding first and then gets firm colder. Even better if you can cool the pie overnight in a refrigerator. Cut in desired sizes and garnish with soy yogurt, nut cream or veg. icing. ©2013Sabineart.com