Sweet Potato Tofu Pie

Ingredients （yields: 6 servings)

• 1 20-cm pie crust

• 200 g cooked sweet potato flesh

• 100 g silken tofu

• 80 g brown sugar

• 2 tbsp melted coconut oil

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ½ tsp vanilla extract

• Pinch of salt

• 3 tbsp cornstarch

Realisation

1. Blind-bake the pie crust with weights in a 180°C oven for 12 minutes, or until lightly golden, then set aside to cool slightly;

2. In a blender, combine the sweet potato, silken tofu, brown sugar, coconut oil, cinnamon, ginger, nutmeg, vanilla, salt, and cornstarch, then blend until smooth;

3. Pour the filling into the pre-baked crust and smooth the top with a spatula;

4. Bake in a 180°C oven for 40 minutes, or until set;

5. Let cool to room temperature, then refrigerate for at least 6 hours;

6. Serve and enjoy!