Vegetarian Sweet Potato Pie

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4.2 of 5 (56)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 161.6

Total Fat: 1.5 g
Cholesterol: 0.2 mg
Sodium: 334.9 mg
Total Carbs: 32.1 g
Dietary Fiber: 2.3 g
Protein: 5.1 g

View full nutritional breakdown of Vegetarian Sweet Potato Pie calories by ingredient

Introduction

This recipe creates its own thin crust and can easily be made vegan. This recipe creates its own thin crust and can easily be made vegan.

Number of Servings: 8

Ingredients

1-1/2 cup soymilk

Egg substitute equal to 2 eggs

1 tbsp cornstarch

1 tsp vanilla

2 cups mashed cooked sweet potato (or pumpkin or winter squash)

1/2 cup flour

2 tsp baking powder

1/2 cup sugar

1 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp salt

cooking spray

Directions

Preheat oven to 350°F.
Spray a 9-inch deep dish pie pan with cooking spray.
A deep dish is recommended because this pie will rise a lot during cooking but will shrink back as it cools.
Put the first 4 ingredients in the blender and blend well. Add the sweet potatoes and puree.
Add the remaining ingredients and blend on high, stopping to scrape the sides a few times to make sure everything is thoroughly blended.
Pour into the pie pan.
Bake for about 60 minutes.
A standard toothpick or knife test does not work on this pie. Look for the center to be moist, but cooked.
Remove from the oven and allow to cool.

Number of Servings: 8

Recipe submitted by SparkPeople user STILLFLYIN.