Veg m & p - Sweet Potato Pie

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Sweet Potato Pie

 

Recipe By :Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Crust:

1 cup all-purpose flour

1/8 teaspoon salt

1/2 cup corn oil -- chilled

2 tablespoons ice water, or more if needed

Filling:

2 cups mashed cooked sweet potatoes

12 ounces extra-firm silken tofu -- drained and patted dry

1 cup firmly packed light brown sugar or a

natural sweetener

2 large eggs or egg replacer for 2 eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

 

Try this version of a family favorite-you may start a new holiday tradition.

 

Make the crust: Combine the flour and salt in a food processor. Blend in the

corn oil with short pulses, until the mixture becomes crumbly. With the machine

running, add the water through the feed tube and blend until the dough just

starts to hold together; add a little more water if needed. Transfer the dough

to a floured work surface and flatten into a disk. Wrap in plastic and

refrigerate for at least 30 minutes, and up to 2 days.

 

Preheat the oven to 375 degrees F. Make the filling: In a food processor,

process the sweet potatoes and tofu until well blended. Add the brown sugar,

eggs, vanilla, cinnamon, ginger, and nutmeg and process until smooth and well

combined.

 

If the dough has been refrigerated for longer than 30 minutes, let it stand at

room temperature briefly to soften slightly before rolling it out. Roll out the

dough on a lightly floured work surface to a 12-inch circle. Fit it into a

9-inch pie plate, trim off the excess dough, and flute the edges.

 

Pour the filling into the crust and bake until firm, about 50 minutes. Let cool

completely.

 

Chill the pie in the refrigerator for at least 2 hours, and up to 8 hours,

before serving.

 

Makes one 9-inch pie; serves 8

 

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

 

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Per Serving (excluding unknown items): 202 Calories; 15g Fat (64.8% calories

from fat); 5g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 61mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0