The Great Purple Sweet Potato Pie

Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper. For crust, in a food processor combine the first seven ingredients (through salt). Process until combined and nuts are ground. Add 2 tablespoons water; pulse to incorporate. The mixture will be crumbly, but it should bind when pinched between your fingers. If it doesn’t, add another 1 tablespoon water and pulse to combine. Spoon mixture into prepared pan. Use the bottom of a bowl or a ladle to press it evenly into bottom of pan. Bake 20 minutes. Transfer to a wire rack and let cool to room temperature. For filling, place the whole sweet potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender when pierced with a fork. Place sweet potatoes under cold running water to cool. When cool enough to handle, slip off and discard the peels. Transfer sweet potatoes to a bowl, lightly mash them, then transfer to a food processor. Add milk, sugar, lime juice, and lime zest; process until smooth. Spoon filling over cooled crust and smooth with a spatula. Chill at least 1 hour before serving. For Blueberry Sauce, in a small saucepan combine blueberries, sugar, and 3 tablespoons water. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until blueberries begin to break down and the liquid is syrupy. Remove from heat. Stir in lime zest. To serve, release sides of springform pan from pie. Top pie with Blueberry Sauce. Prep-time: 15 MINUTES / Ready In: 20 MINUTES Makes 8 banana halves + 1 cup cream Serving size: ¼ of recipe