1 cup cooked mashed sweet potatoes
1 Tbsp. margarine, softened to room temperature
1/2 cup soft silken tofu, drained
1 cup vanilla soy milk
1 1/4 cup firmly packed light brown sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 unbaked 9-inch pie crust
Sweet Cream Topping, for garnish
• Preheat the oven to 350°F.
• In a large mixing bowl, combine the sweet potatoes and margarine with an electric mixer. Blend in the tofu. Add the soy milk, sugar, vanilla, cinnamon, salt, ginger, and nutmeg, mixing until well blended. Pour the filling into the crust and bake for 45 to 50 minutes or until firm. Serve with Sweet Cream Topping.
Makes 8 servings