This recipe was inspired by The New Farm Vegetarian Cookbook.
2 cups sweet potatoes
1 cup soymilk
1/2 cup sorghum, honey, or maple syrup (or 3/4 cup brown sugar)
1 Tbsp Molasses (optional - not needed if you use sorghum)
3 Tbsp oil
1/4 cup cornstarch
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp powedered ginger
1/4 tsp powdered cloves
1.5 tsp cinnamon
Boil or pressure cook peeled sweet potatoes. Mash or blend in food processor. Add rest of ingredients and mix thoroughly. Pour into unbaked vegan pie crust. Bake at 400 degrees for 50-60 minutes.
Serve with Tofu Whipped Topping.