INGREDIENTS
Filling:
4 medium sweet potatoes
1 tbsp vanilla
1 tsp lemon juice
2 tsp cinnamon
8 medjool dates
Crust:
1 ½ cups walnuts
1 ½ cups pecans
6 pitted medjool dates
1 tsp vanilla
Optional:
⅛ tsp salt or to taste
Topping
1 small mango
1 pint raspberries
INSTRUCTIONS
Combine crust ingredients in a food processor. Process to a course crumb. Press into the tart pan. Set aside.
Combine filling ingredients in a food processor. Process until smooth. Add filling over top of crust and smooth. Refrigerate for 30 minutes.
Top with mango and raspberries. Serve and enjoy!
