While thinking about this recipe I thought that sweet potato would fit the dough instead of pumpkin and I was right! The cake is SUPER sumilar to pumpkin pie mainly because of the color, but also because of the taste! And of course it brings me back to the fall and its amazing vibes.
The crust :
2 cups medjool dates ( soaked in hot water for about 10 mins and rainsed )
1,5 cup almonds ( thinly chopped )
2 medium sweet potatoes
1,5 cup cashews ( soaked in filtered water for 2 hrs )
2 tsp cinnamon
1,5 tsp grounded nutmeg
1,5 tsp grounded cloves
1 tsp grounded ginger
1/3 cup maple syrup
Mix the dates in a food proccesor or blend until smooth.They should look like a paste. Take them out and add the chopped almonds. Once mixed add the dates again and combine. Spread the crust onto the baking pan, squashing it a little by your fingers. Put into the refrigerator for 1 hour.
Wash and peel the sweet potatoes, then chop into tiny squares (it fasten the cooking). Put them into medium pot with water and bring to boil over high heat for about 15-20 mins.
Meanwhile blend the cashews in the bowl, making sure they are soft enough. The softer they are the easier they blend. Set aside.
Strain the sweet potatoes and let them chill. Then, put them into the large mixing bowl, add the cashews and the rest of the ingredients. Blend until super smooth. If you feel like the filling is bland a little, add some more condiments or sweetener. Chill for about 30 mins.
Once everything is chilled, you can start to spread the filling onto the crust ( my favorite part ). Set in refrigerator for a night, the longer it stays there, the better it tastes :)
Serve with nuts of choice, you can sprinkle with some cinnamon. I added coconut whipped cream.
Enjoy ! <3