Vegan Sweet Potato Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* 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
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 257.3
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 66.0 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 2.6 g
- Protein: 4.8 g
Member Reviews
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DUTRIFIT
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