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5 recipes for the non-dairy baker: Tofu-Sweet Potato Pie
5 recipes for the non-dairy baker
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Enrique Gili
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Tofu-Sweet Potato Pie
Divine to the taste buds and easy on the waistline, heat and time does wonders for the unlikely pairing of tofu with sweet potatoes.
Prep time: 15 minutes
Total time: 1 hour 30 minutes
Yield: Makes 8-10 slices
Tofu-Sweet Potato Pie
Ingredients
- 1 15-ounce can pureed sweet potato
- 12 ounces firm silken tofu, cubed
- 1/2 cup dark cane sugar, packed
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/3 cup sweetened coconut flakes
- 1 tablespoon corn starch
- Pinch Kosher salt
- 1/2 cup pecans, chopped
- 2 tablespoons maple syrup
- 1 ready-made pie shell, preferably Marie Callender's
Cooking Directions
- Preheat oven to 400 degrees Fahrenheit.
- Combine the sweet potato, tofu, sugar, pumpkin pie spice, vanilla extract, coconut flakes, corn starch and salt in a blender. Process until smooth and creamy, about 2 minutes.
- Pour pie mix into pie shell. Sprinkle with pecans and drizzle with maple syrup. Place on the center rack of the oven and cook for 40 minutes. Remove from oven and cover with aluminum foil to prevent crust from burning. Return to oven at 350 degrees for 40 more minutes. The pie is cooked when a toothpick inserted in the center comes away cleanly. Allow to cool and then refrigerate pie for 3 hours or overnight.
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