The ROSE Allstar Sweet Potato Pie

1 - 9 inch pie crust
2 cups sweet potatoes (or 1 3/4 lbs of sweet potato cooked and peeled)
3/4 cup unsweetened almond milk (preferably SILK Brand)
1/3 cup agave nectar (preferably XAGAVE brand) honey or maple syrup can also be used
1/3 cup Coconut Palm Sugar
1 tablespoon molasses
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup tofu (firm) or the equivalent of 3 eggs - Ener-G Gluten Free Egg Replacer (3 eggs = 4 1/2 tsp dry Egg Replacer plus 6 tbsp water) 
1/4 cup arrowroot, coconut flour (you can also use cornstarch)
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 teaspoons cinnamon


1 Prepare the pie crust. 

2 Once you get the crust in the pie pan prick it all over with a fork then refrigerate it until you are ready to fill it. Save the scraps and put them in a sealed plastic bag in the fridge if you're going to use them to decorate the top of the pie.

4 Steam the sweet potatoes in a vegetable steamer or rice cooker until soft. You can also bake them if desired but make sure you peel them before you put them in the Blender or Food Processor until smooth. Add the rest of the ingredients and process again to incorporate.

5 Fill the pie crust with the sweet potato mixture.

6 Bake the pie at 375'F for 40-45 minutes. Use a stainless steel pie rim protector on the pie if you notice it's getting too brown around the edges.

7 The filling should rise but then become firm when done.

8 You may serve the pie warm with almond or coconut milk ice cream or other favored topping


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