Vegetarian Sweet Potato Pie |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This was the featured recipe in an email from the Best of Spark People. Ingredients:
1 1/2 cups soymilk |
1/3 cup egg substitute (equal to 2 eggs) |
1 tablespoon cornstarch |
1 teaspoon vanilla |
2 cups cooked sweet potatoes, mashed (or pumpkin or winter squash) |
1/2 cup flour |
2 teaspoons baking powder |
1/2 cup sugar |
1 teaspoon pumpkin pie spice |
1 teaspoon cinnamon |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 9-inch deep dish pie pan with cooking spray. A deep dish is recommended because this pie will rise a lot during cooking but will shrink back as it cools.
3. Put the first 4 ingredients in the blender and blend well. Add the sweet potatoes and puree. Add the remaining ingredients and blend on high, stopping to scrape the sides a few times to make sure everything is thoroughly blended.
4. Pour into the pie pan and bake for about 60 minutes. A standard toothpick or knife test does not work on this pie. Look for the center to be moist, but cooked. Remove from the oven and allow to cool.
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