My dear Chaminde Alum sister Moni is allergic to eggs and dairy. She got a share of sweet potatoes and tried converting my sweet potato pie recipe into dairy and egg free, it didn't turn out quite right. So here it is for you, sistah! I am calling this my Moni's Vegan Sweet Potato Pie!
You will see that I only put 1/2 cup of brown sugar in the pictures, however it really should increase to 1 cup instead. The sweet potatoes are not very sweet. I guess it's 1°F outside, we are in the middle of the winter, there is not good vegetable around. I would adjust the sugar to your taste, depending on the quality of the sweet potatoes you can get.
There is no egg in this recipe. By accident, I found that egg replacement product is actually mainly cornstarch and tapioca flour, so well... why do I want to pay over $5 for a box when I can get tapioca flour for about $2.00 a bag. The tapioca flour here helps jell the watery content from the tofu, since I am using a silken soft tofu, I don't have to add any liquid at all. It's almost fat free. (You still get fat from the crust and tofu). I would not recommend using cornstarch. Tapioca is almost tasteless without interfering with flavor of the main ingredient.
Oh Moni is a blogger too, check out her blog and her Foodie Forever
Moni's Vegan Sweet Potato Pie
2 cup mashed sweet potato (about 2 large root)
3/4-1 cup packed brown sugar
1 box silken soft tofu
1/4 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
Pre-heat oven to 350 degrees
In a blend or food processor, combine mashed sweet potato and sugar