This recipe is a family favorite. I'm the only vegan in my family, but I always have this requested for holidays and birthdays alike. It's really almost like a sweet potato cheesecake filling. I've found that fresh sweet potatoes result in a highly superior product than with canned sweet potatoes. If you love pumpkin pie or sweet potatoes give this recipe a try- trust me one bit and you'll be hooked!

Ingredients

12 serv.

Filling
medium sweet potatoes, baked, peeled and mashed (preferably ruby)↗5 -6
(8 ounce) package firm silken tofu↗1
ounces tofutti better-than-cream-cheese (1 container)8
cup brown sugar↗1
tablespoons soy margarine, melted↗2
tablespoon cornstarch↗1
tablespoons pumpkin pie spice (or to taste)2
tablespoon pure vanilla extract↗1
Crumble topping
cup flour↗3⁄4
cup brown sugar↗1
tablespoons soy margarine↗6
cup pecans, chopped↗1

Step-by-step instructions

1
For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smooth.
2
Add rest of filling ingredients and blend until smooth.
3
Pour filling into 8x13 greased baking dish.
4
For topping, in a separate bowl combine flour and brown sugar.
5
Cut in soy margarine with a pastry blender/fork until reaches crumbly consistency. Add pecans to crumble.
6
Sprinkle topping over filling.
7
Bake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil).
8
Let cool to room temperature for best consistency.

Source: food.com

Original recipe ↗

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