Sweet Potato Pie


  • 2 c. cooked sweet potatoes
  • 12 oz. box firm silken tofu
  • 1/2 c. fructose
  • 1/2 tsp. sea salt
  • 1/4 c. soy margarine, melted
  • juice of 1/2 a lemon
  • 1 Tbsp. vanilla flavoring
  • 1 Tbsp. coriander
  • 1 Tbsp. unbleached flour with germ


  1. Place sweet potatoes and tofu in food processor. Process until very smooth. Add remaining filling ingredients while processing, adding flour last.
  2. Pour filling into unbaked pie shell. Bake at 400 degrees F for 1 hour, or until a toothpick inserted into the middle comes out clean. Cool and serve.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Desserts

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.