Vegan Sweet Potato PieSubmitted by: CHIIEDDY
IntroductionI converted Alton Brown's sweet potato pie recipe to vegan for my sister in law. My husband claims he can't tell the difference. I converted Alton Brown's sweet potato pie recipe to vegan for my sister in law. My husband claims he can't tell the difference.
* 1 pound 3 ounces sweet potatoes, peeled and cubed
* 3/4 cup plain soy yogurt
* 3/4 cup vegan sugar
* 3 tsp molasses
* 1/2 teaspoon of cinnamon
* 1/4 teaspoon of nutmeg
* 1 - 12 oz package silken tofu
* Salt to taste
* 1 (9-inch) deep dish, frozen pie shell
* 1 cup chopped pecans, toasted
* 1 tablespoon maple syrup
* Special equipment: steamer basket
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, molasses, cinnamon, nutmeg, tofu, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling. Refrigerate overnight to assure the custard has set properly before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CHIIEDDY.
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Member Ratings For This Recipe
Lovely, filling pie. It was nice to have a recipe to use tofu. No vogurt available, so I used 3 whole eggs. This added some additional protein, but I couldn't taste the batter which was very tempting. By using the eggs, it was possible to have warm sw. pot. pie. Only needed 1/4 c. br. sugar. - 1/17/09
Reply from CHIIEDDY (3/1/09)
By using eggs, the recipe was no longer vegan. You can find the non-vegan version on the Food Network site. The choice to not use brown sugar was because the refining process uses bone meal. I used vegan white sugar and the molasses was added to make it brown. Processed brown sugar is made this way