3 medium-sized sweet potatoes
1 1/2 cups organic brown sugar
1/4 cup rice milk (or plain soy milk)
1 1/4 teaspoons nutmeg, the key is using the freshest nutmeg available.
1 teaspoon cinnamon
1 teaspoon vanilla
1 stick soy margarine (or 1/2 cup of non-GMO 100 percent expeller pressed
oils.
3 soaked pecans (for garnish after pie is baked)
1 9-inch frozen pie shell (
Optional
egg replacer to the equivalent of 2 eggs
NOTE. The batter is creamier without the egg replacer.
Preheat oven to 400 degreesF.
Boil the sweet potatoes. Pour into a colander in the sink and run cold water over them allowing the skins to peel off easily.
Put the following ingredients in a blender (or into a bowl and use a mixer):
sweet potatoes, brown sugar, rice milk, nutmeg, vanilla, melted soy margarine, cinnamon.
Mix until the batter has a nice smooth consistency. Feel free to adjust the nutmeg and sugar amounts per taste preferences. Pour your batter into your favorite unbaked 9" or 10" pie shell and bake for 50 minutes to 1 hour.
OPTIONAL. Sprinkle a dash of cinnamon on the top before placing in the oven. Specs on the top of the pie are an indication that the pie is done, or
insert a knife in the middle of the pie, and if it comes out clean, it's done! Let cool for at least 1 hour before cutting and serving. Garnish with pecans.
Prep time 3 Hours
Servings 8
www.whollyhealthy.com
offers an all natural/no
preservatives
pie crust)
TIP: Brush the edges of your pie shell with ice water to prevent it from
burning before the pie is actually done.
SOAKING PECANS: Soak pecans in 1/8 cup of purified water for about 4 hours.
Rinse thoroughly with water, and drain. Soaking nuts and seeds is
recommended for two reasons: 1) easier on digestion, 2) elimination of
enzyme inhibitors.