Having sneaked carrots into cookies, I wanted to show Travis a few more recipes featuring veggies-for-dessert. First up was this sweet potato pie that was – literally! – as easy as pie since it relied on a store-bought crust.

Ingredients:

• 1 (15-ounce) can sweet potato puree
• 1 cup plain almond milk
• 3/4 cup date sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 (9-inch) pie crust

1. Whisk the first eight ingredients together in a large bowl. Pour into the pie shell of your choice, whether homemade or store-bought.
2. Bake at 375 degrees F for 65 minutes. Cover the top with foil near the end, if needed, if the filling gets too dark.
3. Cool completely before serving.