Wednesday, November 14, 2007

Sweet Potato Pie

Can you believe it's only a little more than a week away from Thanksgiving? I look forward to spending the day with my family. One thing to be thankful for is that since my mother and sister are also vegetarian, I don’t face the conflicts over the holiday menu that many vegetarians have to deal with.

My favorite part of the feast has always been the sweet potato pie. These days, my dad makes the pies, and he uses a recipe he got from his mother. His recipe is below - although I’ve taken the liberty of veganizing it. That's how traditions grow.

Readers, what are your favorite parts of a vegetarian Thanksgiving feast?

Dad’s sweet potato pie (vegan-style)

2 1/2 to 3 pounds of sweet potatoes, cooked, peeled and mashed. (Please don’t try this with canned sweet potatoes – blech! It is OK to use an equivalent amount of butternut squash to make a "pumpkin" pie)
1/2 stick (4 TBSP) margarine
3/4 cup sugar
1 tsp cinnamon or 3/4 tsp nutmeg
1 1/2 cups soymilk
Egg substitute equal to 2 eggs (for example, 1 TBSP soy flour mixed with 1 TBSP water per egg; for more information on vegan egg replacements, see the Post Punk Kitchen site)
1/2 cup shredded coconut (optional; use only if you like coconut in your pie)
Two 9-inch pie shells

Preheat oven to 400 degrees.
Mix all filling ingredients thoroughly, and put the mixture into the pie crusts.
Cook pie for 10 minutes at 400. Then turn the heat down to 375 and bake the pies for 45 to 50 minutes more, until done.

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