Sweet Potato Pecan Pie with Salted Bourbon Maple Caramel
[Vegan, Gluten-Free]

For the crust:

1. Put the pecans, cinnamon, and salt in a food processor and pulse until the nuts are pretty broken up.
2. Drain the dates and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the dates are fully incorporated.
3. Remove from the food processor and press into the bottom of a 9-inch pie pan.
4. Press down on the mixture well to make sure that the crust is firm. Set aside.

For the pie filling:

1. Blend all the filling ingredients together in a blender until smooth and pour into the prepared crust.
2. Refrigerate the pie overnight and serve topped with coconut whipped cream if desired.

For the salted caramel:

1. Bring all the caramel ingredients to a boil in a small saucepan. Turn down the heat and simmer for 20 minutes or until reduced by half.
2. Allow to cool before using.