Vegan Vegetarian Sweet Potato Pie

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This recipe is courtesy of Malika.

INGREDIENTS:

• 9 inches pie crusts
• 2 cups purred sweet potatoes
• 1/2 cup granulated sugar, I use Splenda 
• 1/2 cup light brown sugar, I use Splenda
• 1/2 cup firm silken tofu (in the box, not water packed!)
• 1 1/4 cups plain or vanilla soymilk (recipe calls for plain but I used light vanilla)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons unbleached all-purpose flour

Directions:

1.  For the fresh sweet potato puree, I used 2 med/large sweet potatoes. Peeled and cut into wedges. Covered with foil and roasted 375 until tender (about 40-50 minutes).  I suggests baking them whole and scooping out the pulp.
2. Put all the ingredients into a blender, and blend on highest speed until smooth (about 2 minutes).
3. Pour into pie crust, and bake at 375 for 55-60 minutes.
4. Cool on wire rack for an hour, then refrigerate at least another hour before serving. Serve chilled.
   
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