Recipe by Sinarei
This recipe is a family favorite. I'm the only vegan in my family, but I always have this requested for holidays and birthdays alike. It's really almost like a sweet potato cheesecake filling. I've found that fresh sweet potatoes result in a highly superior product than with canned sweet potatoes. If you love pumpkin pie or sweet potatoes give this recipe a try- trust me one bit and you'll be hooked!
Top Review by veggie_mama
What a delicious recipe! I roasted the sweet potatoes for ~ 2 hours (Recipe #275256), which makes them very sweet. I used just over 1/2 cup turbinado sugar in place of the brown sugar. I omitted the margarine in the filling. For the topping, I splurged and used 4 tablespoons of butter and cut the sugar to 1/2 cup. Everyone raved about this dish and said how silky smooth the filling was. I thought it was fantastic and I can't wait to eat the leftovers for dinner tonight.
- 5 -6 medium sweet potatoes, baked, peeled and mashed (preferably ruby)
- 1 (8 ounce) package firm silken tofu
- 8 ounces tofutti better-than-cream-cheese (1 container)
- 1 cup brown sugar
- 2 tablespoons soy margarine, melted
- 1 tablespoon cornstarch
- 2 tablespoons pumpkin pie spice (or to taste)
- 1 tablespoon pure vanilla extract
- 3⁄4 cup flour
- 1 cup brown sugar
- 6 tablespoons soy margarine
- 1 cup pecans, chopped
Directions See How It's Made
- For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smooth.
- Add rest of filling ingredients and blend until smooth.
- Pour filling into 8x13 greased baking dish.
- For topping, in a separate bowl combine flour and brown sugar.
- Cut in soy margarine with a pastry blender/fork until reaches crumbly consistency. Add pecans to crumble.
- Sprinkle topping over filling.
- Bake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil).
- Let cool to room temperature for best consistency.