Preheat your oven to 450°F. Please note that I was doing two recipes with the amount of sweet potatoes. Later after everything is cut and roasted divide the amount of sweet potato pieces in half.
Sweet potatoes washed and ready!
Cut in half to peel better.
Peel and dice your sweet potatoes.
Put pieces on parchment paper on a pan. Then place in oven for 30 mins.
The time has come to divide the pieces in half. Half for this recipe and other half is for my next recipe! If you don't want to do the next recipe you can mash up the other half or eat it just as is!
Now get your other ingredients out........ (The peanut butter and the flour are for my next recipe)......
Now preheat your oven for 350°F to bake the pie. ...........(the other temperature was for roasting)
Add sweet potato pieces to food processor. Blend till smooth.
Place sweet potato purée in large bowl.
To the food processor add all other ingredients.
Add batter to sweet potato purée.
Add mixture to pie crust.
Garnish with cashews for faux crust look! Place in oven for 50 mins!
Let cool for 5-8 mins then enjoy!
- 3.0 Sweet potatoes (large)
- 3.0Tbsp Melted vegan butter
- 1.0Tbsp Pumpkin sugar spice
- 7.0oz Tofu
- 4.0oz Vegan cream cheese
- 1/2c Sugar
- 2.0tsp Maple syrup
- 2.0tsp Pumpkin pie spice
- 1.0pch Salt
- 1.0tsp Cinnamon
- Cashews (garnish)
- 1.0 Graham cracker pie crust