Soul Food
Sweetie’s Sweet Potato Pie
1 cup cooked,
mashed sweet potatoes
1 Tb soy margarine, softened
½ cup silken tofu, drained
1 cup vanilla soy milk
½ cup maple syrup (or more, to taste)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp sea salt
¼ tsp ground ginger
¼ tsp nutmeg
1 unbaked 9-inch whole wheat pie crust
Sweet Cream Topping
½ pound
firm tofu
¼ cup vegetable oil
¼ cup maple syrup (to taste)
1 tsp vanilla extract
½ tsp lemon juice
1/8 tsp salt
Preheat
oven to 350 degrees. In a large mixing bowl, combine sweet potatoes and
soy margarine in a blender or food processor. Blend in tofu. Add soy milk,
maple syrup, vanilla, cinnamon, salt, ginger and nutmeg, mixing until
well-blended. Pour the filling into the crust and bake for 45 to 50 minutes
or until firm. For Sweet Cream Topping, blend all ingredients until smooth
and creamy. Chill before serving with pie. Pie serves 4; topping makes
1½ cups. (Adapted from 366 Simply Delicious
Dairy-Free Recipes by Robin Robertson.)