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Thanks So Much! Sweet Potato Pie – No Eggs, No Dairy, No Problem

This is Pie Season, one of our favorite times of the year. As we approach Thanksgiving and holidays beyond, thoughts turn to feasts and then, not far behind, the sweet endings they bring.

Sweet potatoes are one of those nutrient-dense foods, with one medium sweet potato providing more than the recommended daily allowance of Vitamin A and 35-50% of daily Vitamin C. They are high in potassium (great for stressful times), calcium, folate, manganese, fiber, many B vitamins and copper. They also have lots of beta-carotene (good for the skin) and are low on the glycemic index for those who have blood sugar issues. Eaten with a little fat (like in this pie), their goodness becomes more bioavailable.

So, think of this pie, which is super easy to whip up, as a nutritious treat. Whether it’s for yourself or a dinner gift, be thankful for the sweet potato.

INGREDIENTS:

4 medium or 3 large sweet potatoes, any variety (garnet, red, Japanese, yams, etc.)
1/3 cup firm tofu (soft is ok and in a pinch, we’ve even used extra firm and blended more thoroughly)
½ can coconut milk
¼ cup maple syrup or other sweetener (sugar is ok), to taste
1 tsp. vanilla
½ tsp. ground cinnamon
1 prepared pie crust, any variety (we like graham cracker but you can also use a simple plain crust, frozen crust, etc.).

 

HOW TO MAKE IT:

Bake the Sweet Potatoes

Wash sweet potatoes and poke with fork to make a few holes for steam to escape. Bake at 350° for about 45 minutes to an hour, turning over as they cook, until they are soft. If placing directly on oven rack, slide a sheet of foil on the rack below to catch the sweet drippings and spare your oven floor.  When they are cool enough to handle, peel skins off and set aside.

Blend the Ingredients

Combine remaining ingredients and sweet potatoes using a food processor, stick blender or regular blender. Be sure to add sweetener a little at a time, tasting as you go, so that the pie will not overly sweet. The mixture should be smooth and creamy. Adjust flavorings if needed.

Bake the Pie

Pour the blended pie filling into any prepared crust and bake at 350° for about one hour until knife comes out clean.  This works fine whether using a pre-baked graham cracker crust or a need-to-bake crust.  The top may crack a bit towards the end of baking, indicating it’s ready.

Enjoy as is or with your favorite creamy topping.

  • Ilene

    I’m allergic to coconut. How much soy or rice milk should I use to substitute?

    • Dora Lane

      Instead of the coconut milk you could use 1/3 cup soy, rice or almond milk and increase the tofu to 1/2 cup. You may also wish to add 1/4 tsp. ground nutmeg to enhance flavor. We’d love to hear how it turns out!

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