Holiday Sweet Potato Pie

This pie is absolutely delicious — so much so that I doubt I’ll make another pumpkin pie as long as I live. The crust and topping are made with three types of toasted nuts (walnuts, hazelnuts and almonds) that give the pie layers of flavor and hints to your taste buds that this pie is something special.

This recipe was adapted from Isa Chandra Moskowitz’s recipe in Vegan with a Vengeance.

Here’s what you need:

For the Crust:

• 1/3 cup walnuts, toasted
• 1/3 cup hazelnuts, toasted
• 1/3 cup almonds, toasted
• 10 graham cracker sheets (I use this brand)
• 1/4 cup Sucanat
• Pinch each of ground ginger, nutmeg, cinnamon, and allspice
• 5 Tablespoons melted Earth Balance, or canola oil

For the Filling:

• 1 1/4 pounds sweet potatoes
• 2 Tablespoons arrowroot
• 1/3 cup Sucanat
• 1/2 cup unsweetened organic rice milk
• 3 Tablespoons canola oil
• 2 Tablespoons pure maple syrup
• 6 ounces firm silken tofu
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

For the Topping:

• 1/4 cup Earth Balance
• 1/4 cup Sucanat
• 2 Tablespoons pure maple syrup
• 1/3 cup chopped almonds, toasted
• 1/3 cup chopped hazelnuts, toasted
• 1/3 cup chopped walnuts, toasted

1. Preheat oven to 350 degrees and bake the sweet potatoes until they are tender, about 1 hour.

Prepare your Crust:

1. Grind the nuts in a food processor, then crumble the graham crackers in and mix to combine. Add the sucanat and spices, pulse to combine. Add the melted Earth Balance and combine until the crumbs are moist. Press into a 9-inch pie plate.

Prepare your Filling:

1. Once the sweet potatoes are done baking and cooled, peel them and then puree in a food processor. Add all other filling ingredients and puree until smooth.
2. Pour the filling into the crust. Bake until the center moves only slightly when shaken, about 40 minutes. Cover the pie with foil if the crust browns too quickly.

Prepare your Topping:

1. Stir the Earth Balance, sucanat and maple syrup in a medium sized saucepan over low heat until the sucanat dissolves. Increase the heat and boil for one minute. Mix in the nuts.
2. Spoon the hot nut mixture over the pie. Put the pie back in the oven for 5 minutes, or until the topping bubbles. Transfer to a cooling rack and cool before you serve. Enjoy!

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