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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.

by Marie Oser

November 9, 2009

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Serves: 16
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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:

  1. Preheat oven to 375 degrees. Spray deep-dish pie pan with oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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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