Sweet Potato Pie w/ Three-Nut Topping

An article by Laurence    1 Comment

I finally took the time to post this recipe. My husband and I, baked this delicious pie on Thanksgiving Night, 2 weeks ago. We live in Canada but most of our family live in the United States. Each year, everyone is getting together to cook some good food. Unfortunately we weren’t able to be with them this year to celebrate Thanksgiving… so we decided to bake a pie thinking about them.

This recipe comes from the cookbook Vegan with a Vengance with some minor changes

FOR THE GRAHAM CRACKER CRUST

1/3 cup walnuts, toasted
1/3 cup pecans, toasted
1/3 cup almonds, toasted
10 graham cracker sheets or 20 graham crackers
1/4 cup firmly packed dark brown sugar
Pinch of each of ground ginger, nutmeg, cinnamon and allspice
5 Tbsp canola oil

FOR THE FILLING

1 1/4 pounds (20 oz) sweet potatoes
2 Tbsp arowroot
1/2 cup sugar
1/2 cup soy milk
3 Tbsp canola oil
6 oz firm silken tofu
2 Tbsp maple syrup
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp ground cloves

FOR THE TOPPING

2 Tbsp vegan butter
2 Tbsp brown sugar
1/4 cup maple syrup
1/3 cup almonds, toasted
1/3 cup pecans, toasted
1/3 cup walnuts, toasted