Sweet Potato Pie
Yields: 2 pies, 16 servings
Ingredients:
-2 cups cooked, mashed sweet potato (or pumpkin)
-1 tsp. cinnamon
-1/2 tsp. powdered ginger
-1/2 tsp. salt
-1/2 cup light brown sugar
-3/4 cup soy or almond milk (preferably enriched, vanilla)
-2 tbsp. oil
-3 eggs, beaten
-2 9-inch graham-cracker pie shells, or 16 individual, mini graham-cracker pie shells.
Directions:
Preheat oven to 450.
Mix sweet potatoes with spices and sugar.
Add milk, oil, and eggs.
Mix well and pour into pie shells.
Bake at 450 for 10 minutes, then reduce to 350 for 40-45 minutes.
Serve warm.
Note: Of course, there is nothing like freshly boiled sweet potato/pumpkin, but if you need to save time, you can substitute with 2 cups of canned sweet potato or pumpkin. I also find that once you put pumpkin or sweet potato in the pie, their tastes are quite similar.
