Tofu Sweet Potato Pie

from the kitchen of a friend


1 9inch (23cm) pie shell (ready made or with the recipe below) 2 cups (400g) cooked sweet potatoes, mashed 1 lb (450g) tofu
1 cup (240ml) fresh orange juice
1/2 cup (126g) butter or margarine
3/4 cup (150g) brown sugar
2 eggs
1 strip orange peel
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon cornstarch
1 teaspoon vanilla

The unusual combination of tofu, sweet potatoes and spices make this a delightfully different dessert.

To prepare: first prebake the pie shell for five minutes at 350 degrees F (180 C) and set aside. Combine the potatoes, tofu, juice, butter, sugar, eggs, orange peel, salt, nutmeg, cornstarch and vanilla in a blender or food processor until smooth. Pour the tofu mixture into the cooked pie shell and bake for about 35 - 40 minutes or until a knife inserted in the center of the pie comes out clean. Chill thoroughly before serving.


For the pastry crust, please use this Short Crust recipe.