Total Calories: 2,783
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Press the dough evenly in a 9-inch pie plate and bake about 10 minutes, until golden brown. The pie plate may need to be rotated in the oven for even baking. Let cool.
Put the yams on the lined baking sheet and bake about 40 minutes, until soft. Let cool. When cool enough to handle, peel the yams, put them in a food processor, and process until smooth. Set aside.
Put the apple juice, agar flakes, pumpkin pie spice, raisins, and vanilla bean in a medium saucepan and bring to a simmer over medium-low heat. Cook until the liquid is reduced by half, 10 to 12 minutes. Decrease the heat to low and stir in the soymilk. Remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Scoop out and discard the raisins. Add the yams and stir until thoroughly incorporated.
Transfer to a food processor and process until smooth. Pour into the cooled pie shell. Lift the pie plate and tap it lightly against a counter or cutting board to force any air bubbles out of the filling. Let cool for 30 minutes, then refrigerate uncovered for at least 2 hours before slicing. Serve chilled. Covered and stored in the refrigerator, Sweet Yam Pie will keep for 5 days.
Note: The yams can be baked up to 2 days in advance and refrigerated. If you prepare the yams in advance, warm them briefly on the stovetop before proceeding with the recipe. Two medium yams will yield about 1 1/2 cups mashed.
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