2 cups cooked sweet potatoes, mashed
1/3 cup honey
¾ cup fresh organic soft tofu
2 tablespoons cold-pressed light olive oil
2 teaspoons vanilla extract
½ teaspoon coriander
¼ tsp cardamom
½ teaspoon salt
1 ¼ cup pecan halves
1 tablespoon maple syrup
an additional ¼ tsp vanilla extract
A pinch of salt
Blend first eight ingredients together in food processor until well combined. Count 38 pecan halves and put into a bowl. Break the remaining pecans into pieces and add to bowl.
Add maple syrup, vanilla, and salt. Stir to coat. Set aside. Bake pie shell for 10 minutes.
Pour filling into the pie shell and spread evenly. Arrange pecan halves on pie in an arrangement that will make it easy to slice the pie. Sprinkle the remaining pecan pieces between the halves to cover the filling.
Bake for 35 minutes at 350° F. Reduce temperature to 250° F and bake for an additional 10 minutes. Cool and serve the same day in order for pecans to be crisp.
This recipe appeared in Wildwood’s The Journal of Health and Healing by author permission. Many delicious and healthful recipes are included in The Total Vegetarian Cookbook by Barbara Watson. Order your copy: totalvegetarian.com or 888-682-5805.