Sweet Potato Pie


  • 14-oz. pkg. silken tofu
  • 14-oz. pkg. extra-firm tofu
  • 3 c. sweet potatoes, baked with skins removed and mashed
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/4 tsp. cloves
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 1 c. Florida Crystals
  • 1/4 c. non-dairy creamer
  • 1 pie crust, unbaked


  1. Preheat oven for 350 degrees F. Blend all ingredients (except the pie crust) in a food processor until smooth and creamy.
  2. Pour into pie shell and bake for 1 to 1.5 hours, or until a toothpick inserted in the center comes out clean.

Yield: one 9-inch pie

* This is an old southern favorite that tastes very similar to pumpkin pie. It is also good baked without the crust in in individual custard baking dishes! For added dining pleasure, serve with a dollop of non-dairy whipped topping! ”Ya’ll gonna luv it!”

Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.