Sweet Potato Pie

From The Enlightened Kitchen John Wiley & Sons ©Marie Oser



Serve this lavishly delectable, rich tasting dessert to rave reviews

12 Servings

Pie Crust

2 cups whole wheat pastry flour
1/4 teaspoon sea salt
1/4 cup lite silken tofu {one (12.3 oz.) pkg., divided
2 Tablespoons mild olive oil
2 Tablespoons Organic Blue Agave
1/3 cup ice water

Pie Filling

Remainder of lite silken tofu
2 cups mashed, cooked yams
1/4 cup Prune Puree
1 cup firmly packed Light Brown Muscovado Sugar
1 tsp. pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon sea salt

Topping

1/2 cup chopped almonds
1/3 cup firmly packed Light Brown Muscovado Sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons whole wheat pastry flour
1 Tablespoon Organic Blue Agave
2 Tablespoons mild olive oil

375° oven, deep dish pie pan sprayed with olive oil cooking spray

Place flour, salt and 1/4 cup of tofu in food processor. Pulse to mix. Add oil and agave; blend. While motor is running, pour in ice water. Process until mixture forms a ball. Turn out on lightly floured wax paper. Drizzle with flour, top with wax paper and roll out to about 1/8 inch thick. Peel off wax paper. Press into pie pan, trimming around edges. Use thumb and forefinger to pinch a decorative edge. Set aside. Place remainder of tofu in food processor; blend until smooth. Add mashed yams and Lighter Bake and process. Add remaining filling ingredients; blend until smooth, pour into prepared crust and bake 20 minutes.

Combine almonds, brown sugar, flour, cinnamon and nutmeg in a bowl. Add oil and agave; mix to a crumbly texture. Remove pie from oven and sprinkle topping evenly over the filling. Bake pie for an additional 25 minutes. Remove cool and chill before serving.

Nutrition Analysis: per serving: one slice

Calories 205, Protein 5g, Carbohydrate 34g, Fiber 2g, Fat 6g, Cholesterol 0mg, Calcium 42mg, Sodium 113mg