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

Ingredients

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

How To Make It:

1. 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.
2. 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.
3. 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.
4. Enjoy as is or with your favorite creamy topping.