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Nutrition Facts
Serving Size 1 (162g) Recipe makes 8 servings
Calories 179
Calories from Fat 13		(7%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 302mg		12%
Potassium 292mg		8%
Total Carbohydrate 37.0g		12%
	Dietary Fiber 3.1g	12%
	Sugars 17.6g
Protein 5.3g		10%
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Vegetarian Sweet Potato Pie

Recipe #331812 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: senseicheryl
Oct 20, 2008

This was the featured recipe in an email from the Best of Spark People. It is listed on the www.sparkrecipes.com website: "Submitted by STILLFLYIN This recipe creates its own thin crust and can easily be made vegan."

SERVES 8 , 8 pieces of pie (change servings and units)

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.