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Luscious Holiday Dessert: Sweet Potato Pie

By Marie Oser, Managing Editor ecomii.com
November 19, 2011
File under: Healthy Eating, Recipes, Vegan

Holidays are the time when we showcase our best dishes to share with family and friends. Thanksgiving’s bountiful theme usually means preparing a number of dishes and guests who make dessert are always appreciated.

Generally, desserts are the source of excess calories and fat even more unnecessary for a feast with filling dishes, such as stuffing and potatoes.

There is a better way to make luscious desserts with the rich flavor and texture of traditional favorites, like this scrumptious sweet potato pie.

Sweet Potato Pie is a down home favorite in the South, similar to pumpkin pie. Traditional Sweet Potato Pie is heart-heavy and adds an inordinate amount of fat, cholesterol and calories because of the milk, butter and eggs nutrient rich sweet potatoes.

Our enlightened Sweet Potato Pie is scrumptious and features a perfect crust made without a drop of butter or shortening. This easy crust uses a touch of mild flavored olive oil and agave, ice water and little lite silken tofu to bind the pastry.

The filling is made with yams, which in America are a sweet potato variety with flesh that is sweeter, darker and moister. Lite silken tofu and Lighter Bake stand in for traditional ingredients like eggs and condensed milk, providing a silky-rich texture without the unhealthy baggage.

Crowning this outrageous dessert is a crunchy almond topping, sprinkled on after 20 minutes and returned to the oven. In our enlightened approach to healthy cuisine we can afford a bit of “nutty indulgence.”

Sweet Potato Pie
The Enlightened Kitchen, John Wiley & Sons, Inc ©Marie Oser 2002
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.

Enlightened Sweet Potato Pie

Nutrition Analysis: per serving: one slice
Calories 205, Protein 5g, Carbohydrate 34g, Fiber 2g, Fat 6g, Cholesterol 0mg, Calcium 42mg, Sodium 113mg

Marie Oser is a best-selling author, writer/producer and host of VegTV, Follow Marie on Twitter

 
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An alternative approach to health, wellness and disease prevention. Marie Oser and her team of bloggers bring you creative natural solutions to issues affecting our health and wellbeing.

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