Sweet potatoes are sweeter than pumpkin and the flavor is considerably more complex. This allows sweet potato pie to beat the living daylights out of pumpkin pie if the two were to battle in a flavor war. This vegan Celebration Sweet Potato Pie recipe is living proof, especially when it's enhanced with maple syrup, nutmeg cinnamon and ginger. Flaky Pie Crust is recommended for this pie.






9 inch pie crust (pre-baked if you're using a homemade crust)

1 cup mashed sweet potatoes (about 1 ½ potatoes)

6 oz firm tofu
¼ cup non-hydrogenated margarine
1 cup maple syrup
¼ cup sugar
1 ½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon salt

1)
Preheat oven to 400F (204C). Peel the sweet potatoes, cut into 1 inch chunks and place them in a baking dish. Cover the baking dish with tin foil and poke about 6 holes then bake at 400F (204C) for 40 minutes. Process the chunks in a food processor or blender until smooth. Measure 2 cups of sweet potato purée and discard any remaining. Place the purée back in the food processor and decrease oven temperature to 350F (177C).

2)
Add remaining ingredients to the food processor or blender and process until smooth.

3)
Pour the mixture into a pre-baked pie crust and bake for 1 hour. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. Makes one 9 inch Vegan Celebration Sweet Potato Pie.