Vegan Sweet Potato Pie

Preheat oven to 375°F. For crust, in a food processor combine oats, 3 tablespoons of the flaxseed meal, and the sunflower seed butter. Pulse until mixed. With food processor running, slowly add the 2 to 4 tablespoons milk until mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake 5 to 8 minutes or until lightly browned. Cool on a wire rack. For filling, in a small bowl combine the remaining 1 tablespoons flaxseed meal with 2 tablespoons water. Peel sweet potatoes and place pulp in a large bowl; mash with a fork. (You should have about 1½ cups mashed sweet potato.) Add flaxseed mixture and the next seven ingredients (through salt). Whisk until combined. Spoon into crust. Bake 40 minutes or until a knife inserted in center comes out clean. Cool on wire rack 30 minutes. Cover and refrigerate at least 2 hours or up to 24 hours before serving. Cut into slices. If desired, top with Aquafaba Whipped Cream and sprinkle with additional cinnamon. Prep-time: 30 MINUTES / Ready In: 30 MINUTES Makes 4 cups grits + 7½ cups greens Serving size: ¼ of recipe