Tofu Sweet Potato Pie | PCC Natural Markets

Tofu Sweet Potato Pie

Serves: 6 to 8

Yield: 1 (9-inch) pie

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Use purchased crust, or prepare a graham-cracker-crumb crust or other single crust in a 9-inch standard pie pan.



Preheat oven to 375° F.

In blender or food processor, combine all ingredients (except pie crust) until smooth. Start with the smaller amount of sweetener and spices where indicated. Taste and add more sweetener or spices if desired. This is to accommodate the wide variance in both natural sweetness of sweet potatoes and your own taste.

Pour into unbaked pie shell and bake for 15 minutes. Reduce the temperature to 350° F. Continue to bake until the texture becomes firm and small cracks form (just as with standard sweet potato or pumpkin pies).


You may substitute canned pumpkin or baked squash for the sweet potato.

Serve with your favorite topping, such as frozen yogurt, whipped cream or frozen sweetened soy yogurt.

More about: maple syrup, tofu, yams


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