Servings: 8 3 hrs

Crust Crust
1 3/4 cups rolled oats 1 ¾ cups rolled oats
4 tablespoons flaxseed 4 tablespoons flaxseed
3 tablespoons sunflower butter 3 tablespoons sunflower butter
4 tablespoons plant milk 4 tablespoons plant milk
 
Filling Filling
11/2 lb baked sweet potato’s 1½ lb baked sweet potato’s
3/4 cups unsweetened applesauce ¾ cups unsweetened applesauce
3/4 cups unsweetened plant milk ¾ cups unsweetened plant milk
1/2 cups maple syrup ½ cups maple syrup
1 tsp. Ground cinnamon 1 tsp. Ground cinnamon
1/2 tsp. ground nutmeg ½ tsp. ground nutmeg
1/4 tsp. Ground cloves ¼ tsp. Ground cloves
1/4 tsp. Sea salt ¼ tsp. Sea salt
1 recipe whipped Aquafaba 1 recipe whipped Aquafaba
 
1. Preheat oven to 375. For crust in a food processor combine oats. 3 tablespoons of the flaxseed meal, and the sunflower seed butter. Pulse until mixed. With food processor running slowly add the 2-4 tablespoons of milk till mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up the sides of a 9” pie plate. Bake 5-8 minutes or until lightly browned. Cool on a wire rack. 1. Preheat oven to 375. For crust in a food processor combine oats. 3 tablespoons of the flaxseed meal, and the sunflower seed butter. Pulse until mixed. With food processor running slowly add the 2 to 4 tablespoons of milk till mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up the sides of a 9” pie plate. Bake 5 to 8 minutes or until lightly browned. Cool on a wire rack.
2. For filling in a small bowl combine the remaining 1 tablespoons flaxseed meal with 2 tablespoons of water. Peel sweet potato and place pulp in a large bowl; mash with a fork. Add flaxseed mixture and the next 7 ingredients. Wisk until combined Spoon into crust. 2. For filling in a small bowl combine the remaining 1 tablespoons flaxseed meal with 2 tablespoons of water. Peel sweet potato and place pulp in a large bowl; mash with a fork. Add flaxseed mixture and the next 7 ingredients. Wisk until combined Spoon into crust.
3. Bake 40 minutes or until a knife inserted into the center comes out clean. 3. Bake 40 minutes or until a knife inserted into the center comes out clean.
Cool on a wire rack for 40 minutes. Over and refrigerate at least 2 hours. Cool on a wire rack for 40 minutes. Over and refrigerate at least 2 hours.