Sweet potato pie has long been one of my favorite desserts. I wanted to develop a tofu-based version, to up the protein content and reduce fat. To reduce the carbohydrate content, I replaced brown sugar with agave and molasses, and replaced eggs with egg substitute. I've called for crumb crust, rather than pastry crust, to reduce the fat content still further.
1 (29-ounce) can sweet potatoes, well-drained
1 (12-ounce) package Mori-Nu tofu
1/2 cup agave nectar
¾ cup egg substitute
2 tablespoons molasses
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 (9”) crumb pie crusts
Preheat oven to 350 degrees F.
Combine sweet potatoes, tofu, agave, egg substitute, molasses, cinnamon, nutmeg, and ginger in blender and puree until combined, stopping blender and scraping down sides of blender once. Pour into crusts and bake at 350 degrees F. for 45 – 50 minutes, or until a knife inserted in center of pie comes out clean.