Sweet Potato Pie

Serves: 5
Total Calories: 164
Yield: 9 inch pie


not prebaked
1 1/2 cups mashed baked sweet potatoes (abotu 2 medium)
1 (12 1/2-ounce) package firm silken tofu
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup Sucanat
1 tablespoon powdered egg replacer
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves


1. Preheat the oven to 350°F. Press the pie crust into a 9-inch pie pan and set aside.
2. Place all the filling ingredients in a food processor and blend until smooth. Pour into the pie crust.
3. Bake for 45 minutes or until the crust is golden brown and a knife inserted into the center of the filling comes out clean.
4. Let cool at least 20 minutes before cutting into wedges and serving.

For a Change . . .
* Scatter 1/3 cup chopped pecans or walnuts over the top of the pie before baking.
* Before serving, garnish the pie with about a tablespoon of thinly slivered fresh ginger.

Nutritional Facts:

Serves: 5
Total Calories: 164
Calories from Fat: 0

This Sweet Potato Pie recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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