Yep, it’s famous. I am the official sweet potato pie maker for my family. It isn’t a holiday if my pie isn’t there. This was a hard recipe to veganize, since traditionally, I used condensed milk and egg whites to make my pies. But after a little tweaking, my famous sweet potato pie is now vegan and still a hit. This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Comfort Food ^[1] (The Experiment, 2009).

Serves: 8

Pie Crust:

• 1¼ cups unbleached all-purpose flour,
  plus more for dusting the work surface
• ¼ teaspoon sea salt
• 1/3 cup butter-flavored vegan shortening or regular shortening
• 4 tablespoons cold water

Pie Filling:

• 2 cups pureed sweet potatoes
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup form silken tofu
• 1¼ cups plain soy milk
• 1¼ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 2 tablespoons unbleached all-purpose flour

Preheat the oven to 375ºF.

To make the pie crust:

Pulse the flour and salt in a food processor just to disburse the salt. Add the shortening and run the food processor until shortening is completely incorporated and mixture resembles a grainy flour or cornmeal. Slowly add cold water, 1 tablespoon at a time, just until a dough has formed. You may not need the entire 4 tablespoons of water. Scrape down the sides of the bowl with a spatula and give two more quick pulses. On a lightly floured surface roll dough out to about 1/8-inch thick and approximately 12 inches in diameter. Carefully transfer the dough to a 9-inch pie pan and press into the pan.

To make the pie filling:

Put all the ingredients in a blender and blend on highest speed until smooth, about 2 minutes.

Pour the filling into the pie crust. Cover the exposed pie crust with aluminum foil to prevent it from browning too quickly.

Bake for 55 to 60 minutes, until a toothpick comes out it clean. Remove it from the over, and allow the pie to cool for at least an hour (the filling is VERY hot). Refrigerate for at least another hour, and serve chilled.

Tip: Roast sweet potatoes for 50 minutes, scoop out the flesh, and put directly into the blender. It’s one hundred times better than canned stuff.

Visit Alicia Simpson at her web site. ^[2]

• Enjoy more of VegKitchen’s sweet potato recipes. ^[3]
• Explore more of VegKitchen’s Easy Vegan Cakes and Pies ^[4].