Preheat oven to 400°F. Wash and scrub purple sweet potatoes. With a fork, pierce sweet potato skin 5-6 times.
Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
Pulse the nuts and dates together in a food processor. Add a splash of water to help blend the dough if needed.
Press the crust into a 7-inch pie pan.
Blend all filling ingredients together in a food processor.
Spread the filling over the crust and refrigerate it for about 3 hours to let it set.