Instructions

1. Cover 1/2 cup of cashews in water and let sit overnight to soften
2. Preheat oven to 350 degrees
3. Peel and cut the sweet potatoes into 1/8″ thick slices
4. Add drained cashews, coconut milk, dates, and cinnamon to a blender or food processor. Blend a few minutes until creamy
5. Layer sweet potato slices on the bottom of a greased 8×8 baking dish. Drizzle a fourth of the cream mixture on top
6. Continue layering the sweet potato and cream mixture until you have about four layers. Top with the remaining cream
7. Bake for one hour
8. Let cool slightly and garnish with pecans if desired