Recipe:
Grease 8x8 pan
Heat oven to 350 degrees
Shortbread Crust:
3/4 cup unsalted vegan butter, chilled
3/4 cup icing sugar
1 1/2 cups all-purpose flour
Blend with fork until crumbly and then press into greased square dish.
Bake for 10 minutes in 350 degree oven
Filling:
In a blender, mix:
400 ml / 15 oz can pureed sweet potato
6 oz firm silken tofu (about 1/2 a tetra pack)
2 Tbsp canola oil
1/3 cup sugar
2 Tbsp maple syrup
1/4 C soy milk
1 Tbsp all-purpose flour
1 Tbsp cornstarch (1 T for sweet potato pie)
2 tsp vanilla extract ,
1 tsp ground cinnamon
1 tsp ginger
1/2 tsp nutmeg
* pour mixture onto baked crust and put into heated oven for 50-60 minutes, until edges are slightly cracked and the centre only jiggles a tiny bit when you shake the pan.
Topping:
* melt 1/8 c of vegan butter and 1/8 of brown sugar. Add 1/2 c chopped pecans and put on the top of squares during the last 10 minutes of baking.
Let it cool and set for at least 4-6 hours (24 hours is best though).
Refrigerate until ready to serve.
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