For The Crust: 1 Heaping Cup Quiona (cooked) 1/2 Cup Pecans or Walnuts 2 Tablespoons Cinnamon 2 scoops of Rockin’ Wellness 3 Tablespoons Brown Sugar 1 Tablespoon Coconut Oil (melted) For The Filling: 3-4 Cups Cooked/Boiled Mashed Sweet Potato 2 Tablespoons Vanilla 1 Cup Fresh Pineapple (finely chopped & save juice) 1/2 Cup Dried Cranberries For The Topping: 1/2 Cup Pecans or Walnuts (finely chopped) 2 Scoops Rockin’ Wellness 2 Tablespoons Cinnamon 3 Tablespoons Brown Sugar 1 Tablespoon Coconut Oil (melted) optional: Vegan Marshmallows Directions: 1. Preheat oven to 350 degrees 2. Place all ingredients for crust in a food processor/blender & process until combined. Spread mixture evenly into a lightly greased pie pan to form a crust. 3. Bake for 30 minutes. While the crust is baking prepare the filling. 4. Add the cooked/mashed sweet potato to a large bowl. Stir in the vanilla. Fold in the pineapple (with juices) & dried cranberries. Set aside & prepare topping. 5. Place the topping ingredients in a medium size bowl. Stir until well coated and a sticky mixture has formed 6. When the crust has finished baking, remove from oven & allow to cool before adding filling. 7. Once the crust has cooled, spoon the sweet potato filling into the crust and bake for 30 minutes 7. Remove from oven & carefully sprinkle topping across pie. Bake for 10 minutes or until browned 8. Remove from oven & add vegan marshmallows to top of pie. Bake for additional 10 minutes or until crispy 9. Allow to cool for 10 minutes before serving
