Dr. Jimbob's Home -> Coooking -> Sweet potato and tofu pie

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Sweet potato and tofu pie

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Sweet potato and tofu pie

For years, I have been making Alton Brown's Moo-less Chocolate Pie. In his Tofuworld episode of Good Eats, he points out that tofu has an emulsifying power which is comparable to eggs, and allows it to be used as a substitute for eggs and dairy.
This refrigerator pie has been popular every time I have made it. It only took me a decade or so to figure out that the tofu helps to set up an eggless custard, and that the Thanksgiving classic, pumpkin pie, is another kind of custard.
A quick search for pumpkin pie recipes made with tofu turned up this relatively easy recipe from a tofu manufacturing company. A couple of tweaks later, and inspired in part by Alton Brown's sweet potato pie recipe (which I have never made to my satisfaction), I came up with this method, which has been enormously popular at home, and might even be good for you (tons of fiber and protein, only fat is in the crust, sugar is partly from the maple syrup and partly from sweet potatoes).

Ingredients:

  • 1.5 pounds (give or take) of sweet potatoes (bright orange ones are best for the right color in the pie)
  • Olive oil and kosher salt, for roasting the sweet potatoes
     
  • 1/2 cup maple syrup, dark color, robust flavor is best
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • freshly ground nutmeg to taste (you can actually do whatever mix of spices you please, but this is a fragrant, tasty, heady mix that has been popular at home)
  • 2 tablespoons maple liqueur
  • 1 package of 10-12 ounces of aseptically packaged silken tofu (I prefer firm texture)
  • 1 9" unbaked deep dish pie shell (or you can make your own crust from scratch)

Directions:

Roasting the sweet potatoes

(also useful for a range of other applications)
  1. Pre-heat oven to 425° Fahrenheit.
  2. Cut the sweet potatoes into slices 2-3 inches thick.
  3. Slather the sweet potato slices with olive oil and sprinkle with kosher salt.
  4. Roast in the oven for about 30-35 minutes, or until thoroughly fork tender.
  5. Keep the oven at 425° F. Allow the sweet potatoes to cool and strip skins off.

Assembling and baking the pie

  1. Put one pound of roasted potatoes, the block of tofu, the maple syrup, the maple liqueur, and the spices into a food processor and blend together until smooth.
  2. Pour mixture into pie shell.
  3. Bake at 425° F for 15 minutes.
  4. Turn the oven down to 350° F. Continue to bake for one more hour.
  5. Allow the pie to cool for at least 15-20 minutes.
Makes 8 servings.
Dr. Jimbob's Home -> Coooking -> Sweet potato and tofu pie
Last updated: January 27, 2022 by James C.S. Liu

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