Add dates, cinnamon, salt and vanilla, and process until smooth. Add a Tablespoon of water if crust is too dry and crumbly.
Press into 9" pie pan.
Scrub and peel sweet potatoes, cut into chunks, process in food processor until well blended. To make this even easier and smoother, you can also push your sweet potatoes through a Champion or Greenstar juicer with the homogenizing blank installed, and then purée with the rest of the ingredients in the food processor.
Add the rest of the ingredients, process until very smooth. Take your time.
Pour into crust and refrigerate while you make the topping or whipped coconut cream.
Process the walnuts to a coarse consistency.
Mix in the salt and honey.
Add on top of the sweet potato mixture, refrigerate 1 hour, and serve.