This is a fantastic way to prepare a quick, vegan and gluten-free pie! During the past holiday season, I set out to create a plant-based version of a classic sweet potato pie, but I wanted it to be super easy—so I came up with this yummy recipe. Serve this dandy dessert any time of year to delight your family and friends. (You will not believe how delicious it is!)
ABOUT THE RECIPE:
Vegan, gluten-free and deeeee-licious! This crust-free pie is my plant-based take on a classic Southern staple, featuring steamed sweet potatoes blended with tofu, maple syrup and sweet spices. Serve this tasty pie for a festive breakfast treat too!
Makes 8 servings
INGREDIENTS:
- ½ tablespoon plus 1 teaspoon extra-virgin olive oil (divided)
- 5½ cups sweet potatoes, peeled, cubed and steamed (2 very large sweet potatoes, see note)
- ¾ cup maple syrup
- 3 tablespoons brown sugar
- 2 tablespoons old fashioned rolled oats (use gluten-free if needed)
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 1 block (15 to 16 ounces) extra-firm tofu, well-drained and broken into chunks
INSTRUCTIONS:
Preheat oven to 350°F. Lightly coat a 9-inch round springform pan with 1 teaspoon olive oil.
Steam the sweet potatoes and for 16 to 18 minutes, or until they are very soft. Let cool for 20 minutes.
In the following order; put the maple syrup, ½ tablespoon olive oil, cooled sweet potatoes, brown sugar, rolled oats, cinnamon, pumpkin pie spice, salt and crumbled tofu into a blender or food processor; process until smooth and creamy, stopping to scrape down the sides of the blending container as needed.
Pour filling into the prepared pan; bake for 50 minutes, or until center of filling is almost firm. Remove the pan from oven; place it on a wire rack. Cool for 5 minutes, then very carefully run a table knife around the perimeter of the pie to ensure it does not stick to the side of the pan. (Pie will be very soft at this point!) Let cool for 10 minutes more; gently release the side of the springform pan to unmold.
Cool for 1½ hours. Cover loosely and refrigerate for at least 4 hours, or until pie is well-chilled and has firmed up. Cut into slices (pie will still be slightly soft) and serve! Covered tightly and stored in the refrigerator, leftover pie will keep for 3 days.
Chef’s note: Sweet potatoes may be steamed up to 1 day in advance of preparing this recipe and stored tightly covered in the refrigerator until use.
