Today’s adventure resulted in sweet potato pie. I like to use thickened up ricemilk instead of silken tofu put into the blender, so here’s my recipe for it. It’s also a lot better if you use fresh sweet potato and just bake it and then add it to the blender with some water to make it a good consistency. Sweet potatoes are full of beta-carotene, which is a form of Vitamin A, so this is a very healthful treat!
about 2 cups of sweet potato (you should be able to get this if you buy a potato that’s about one pound)
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 cup maple syrup
1/4 cup brown sugar
1 1/2 cups rice milk
about 4 tablespoons of corn starch or arrowroot powder (enough so that the milk is eventually approximately the consistency of condensed milk)
egg replacer for one egg (I used Ener-G Egg Replacer)
1. Bake or microwave the potato until soft.
2. Add it to the blender with some water and blend away until it has the right consistency (like the canned stuff). You should have about two cups worth.
3. Put it in a mixing bowl and add the spices and sweetener
4. Add a bit of water to the cornstarch or arrowroot and stir it up.
5. Heat the ricemilk up so that it almost begins to boil. Lower the heat to a simmer and slowly add the cornstarch or arrowroot and stir until the milk becomes the right consistency. Add it to the sweet potato mixture.
6. Mix up your egg replacer and add it to the whole mixture. Put the mixture into a pie crust.
7. Cook at 400 degrees F for 15 minutes and 350 degrees F for about 45. The pie will probably still be very wiggly, but that’s normal. Let it cool down for a little while and then put it into the refrigerator until it’s firm. Enjoy!
Flour Child 