Purple Sweet Potato Tart
Crust:
3 cups of nuts (I used walnuts)
6 dates
1 tsp vanilla
optional: pinch of salt ( I eat salt free )
Filling:
4 medium, cooked purple sweet potatoes
3 tsp vanilla
8 dates
½ tsp cinnamon
Topping:
Plenty of berries and fruit
Prepare crust by processing the ingredients until a fine crumb is created. Press into a tart pan. Refrigerate while preparing the filling.
Prepare filling by combing ingredients in a food processor or blender until smooth.
Add filling to crust and top with fruit. Chill for 1 hour. Enjoy!
