I love this recipe for sweet potato pie because it is wholesome, nourishing, and can be made the night before so that breakfast is ready to heat and eat the next day. We love it as a winter morning meal.

Sweet Potato Pie

While you are cooking dinner, chop 2 large sweet potatoes.

Place them in a pot with enough water to cover them.

Bring to a boil, reduce to medium heat, and cook until tender.

Meanwhile, place 1 cup dry kasha (buckwheat groats) and 1 ½ cups water in a stock pot.

Add a pinch salt and 1/4½teaspoon cinnamon.

Bring to a boil, reduce heat to simmer, and cook, uncovered, for 15 minutes or until kasha begins to thicken.

Stir vigorously for a couple of minutes until grain reaches porridge-like consistency.

Oil a glass pie plate and pour this ‘crust’ into it.

When sweet potatoes are tender, drain water and place in blender with:

1/2 teaspoon cinnamon

1/4 teaspoon each: cloves, ginger

pinch salt

2 heaping spoonfuls each: nut butter and coconut oil

1 teaspoon vanilla extract

Blend until creamy. Using a spatula, scoop out this filling and smooth over cooked kasha crust.

Cover with plastic wrap and place in the fridge overnight.

In the morning, preheat oven to 375 degrees. Remove plastic wrap and bake pie for 20 minutes. Yum!

Keeps in fridge for 3 days.