Sweet Potato Pie
This is a recreation of a down-home southern favorite. It is every bit as rich tasting as its heart-heavy counterpart, with no cholesterol and a fraction of the calories and fat.
November 9, 2009
Serves 16
What You Need For The Crust:
- 2 cups whole-wheat pastry flour
- 1/4 teaspoon sea salt
- 1/4 cup silken tofu (one 12.3 ounce package, divided)
- 2 tablespoons mild olive oil
- 2 tablespoons liquid sweetener
- 1/3 cup ice water
What You Need For The Filling:
- Remainder of silken tofu
- 2 cups cooked, mashed sweet potatoes
- 1/3 cup non-hydrogenated margarine
- 1 cup firmly packed brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon sea salt
What You Need For The Topping:
- 1/2 cup chopped almonds
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unbleached flour
- 1 tablespoon liquid sweetener
- 2 tablespoons mild olive oil
What you do:
- Preheat oven to 375 degrees. Spray deep-dish pie pan with oil.
- Place flour, salt, and 1/4-cup tofu in food processor. Pulse to mix. Add oil and sweetener and blend. With blender running, pour in ice water. Process until mixture comes together.
- Turn out onto lightly floured sheet of wax paper. Sprinkle dough with flour. Top with second sheet of wax paper. Roll out to about 1/8-inch. Peel off top sheet. Press into pan trimming around edges. Using thumb and forefinger, press a decorative edge around side. Set aside.
- Place remainder of tofu in food processor. Blend until smooth. Add mashed sweet potatoes and margarine and process. Add remaining filling ingredients and blend until smooth.
- Pour into prepared crust and bake 20 minutes. In a medium bowl, mix together almonds, brown sugar, flour, cinnamon, and nutmeg. Add oil and sweetener and mix to a crumbly texture. Remove pie from oven and sprinkle topping evenly over pie. Bake pie for an additional 25 minutes. Remove, cool, and chill before serving.
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