Butterscotch Pudding

• 1. Preheat oven to 400°F. Line a baking tray with parchment paper or a nonstick silicone baking mat.
• 2. Poke several holes in the sweet potatoes and roast them on the prepared baking tray for 60–90 minutes, depending on their size, until soft. Let cool and peel.
• 3. Place all ingredients in a high-speed blender and blend until smooth and creamy. Pour into dessert glasses and chill.

For the crust

• 1. Place the oats and spices in a food processor fitted with the “S” blade and process into a flour-like consistency.
• 2. Add dates and process until a ball starts to form.
• 3. Press into a 9-inch pie plate or tart pan and flatten into a crust, making sure you go up the sides of the pan.
• 4. Fill with Butterscotch Pudding.
• 5. Top with fresh raspberries or strawberries.