How To Make a Sweet Potato Pie with Silken Tofu

Learn how to make a vegan sweet potato pie with a creamy, custardy texture using silken tofu. Comfort food at its healthiest and finest.

Sweet potato pie is a classic dessert that evokes warmth, comfort, and nostalgia with every bite. Traditionally made with ingredients like cream or sweetened condensed milk, eggs, and butter, this Southern favorite can be easily adapted for a vegan lifestyle without compromising on its creamy texture or delightful flavor. One of the key components to achieving this transformation is silken tofu, a versatile ingredient that provides the custardy consistency essential for the perfect sweet potato pie.

In this blog post we’ll walk you through why silken tofu is a game-changer in vegan baking, how to substitute evaporated milk, the ingredients you’ll need, step-by-step instructions for making the pie, and the best ways to serve and store it.

What Does Silken Tofu Do In Baking?

Silken tofu is a softer, smoother version of regular tofu, with a high water content and a creamy texture. Its unique properties make it an excellent ingredient for vegan and dairy-free baking. Here’s what silken tofu brings to the table in baking:

• Acts as an Egg Replacement:
  In traditional sweet potato pies, eggs bind the filling together and add a custardy texture. Silken tofu replicates this beautifully because it’s rich in protein and has a smooth consistency that sets well when baked.
• Enhances Creaminess:
  The naturally creamy texture of silken tofu adds richness to the pie filling, ensuring it’s luscious without relying on dairy.
• Neutral Flavor Profile:
  Silken tofu doesn’t overpower the other ingredients. It absorbs the sweet and spiced flavors of the pie while maintaining its velvety structure.
• Boosts Nutrition:
  As a plant-based protein source, silken tofu adds a nutritional boost, making this pie a slightly healthier indulgence.

How Can You Substitute Evaporated Milk in Pie Recipes?

Evaporated milk and sweetened condensed milk are a staple in many pie recipes, but they’re not vegan. Here are a few dairy-free alternatives that work well in vegan baking recipes like this sweet potato pie:

• Silken Tofu and Plant Milk Blend:
  Silken tofu can be blended with a neutral-flavored plant milk (like almond or oat milk) to mimic the thick, creamy consistency of evaporated milk.
• Coconut Milk:
  Full-fat coconut milk is an excellent substitute. It’s rich and creamy, though it may add a slight coconut flavor to the pie.
• Cashew Cream:
  Soaked cashews blended with water create a thick cream that closely resembles evaporated milk.
• Store-Bought Dairy-Free Creamers:
  Many brands offer plant-based creamers designed for coffee or cooking, which can be used in place of evaporated milk.

I’ve tried several different pie recipes and the silken tofu custard is easily my favorite. The sweetened condensed coconut milk isn’t much healthier as a vegan alternative, and also adds a bit of coconut flavor that distracts from the sweet potato flavor of the pie. The cashew versions just don’t have the creamy custard texture, and using something like a Silk half and half or Country Crock plant based whipping cream don’t come out with the custard texture either. Using silken tofu to replace the eggs and dairy in vegan pies is the ultimate winner.

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The stores around me do not sell this type of tofu on a consistent basis, so I buy cases of it at a time since it is shelf stable and I use it in several different recipes. It’s equally amazing as a base for savory creamy casserole recipes also.

Ingredients for the Sweet Potato Pie

To create this velvety, flavorful pie, you’ll need a mix of pantry staples and a few special ingredients.

For the Filling:

• 2½ cups of cooked sweet potato
• 12oz of silken tofu (extra firm)
• ½ cup of organic white sugar
• ¼ cup of maple syrup
• ¼ cup of bourbon (sub plant milk for a non-alcholic liquid)
• 2 tablespoons of corn starch
• 1 teaspoon of vanilla extract
• 1½ teaspoon of ground cinnamon
• ½ teaspoon of ground allspice
• ¼ teaspoon of ground nutmeg
• ¼ teaspoon of ground cloves
• ¼ teaspoon of ground ginger
• ¼ teaspoon of salt

For the Crust:

• One homemade or storebought plant based pie crust (Marie Callender’s Deep Dish Pastry Pie Shells and some Great Value versions have palm oil instead of butter)
• For a recipe I would refer to Serious Eats’ “Easy Pie Dough (Crust)” recipe made with plant based butter sticks

How To Make a Sweet Potato Pie with Silken Tofu

Making a sweet potato pie with silken tofu is easier than you might think. Follow these steps for a foolproof dessert:

Step 1: Prepare the Sweet Potatoes

• Poke some holes in two large or three small to medium sized cleaned sweet potatoes.
• Place on a baking sheet in a 400F oven for forty to sixty minutes, depending on size. Potatoes should be fork tender all the way through when done.

Step 2: Blend the Filling

• In a high speed blender or food processor combine the; silken tofu, sweet potatoes, sugar, maple syrup, bourbon or liquid, corn starch, vanilla extract, cinnamon, allspice, nutmeg, cloves, ginger, and salt.
• Blend until the mixture is completely smooth and creamy.

Step 3: Assemble the Pie

1. Preheat your oven to 350°F (175°C).
2. Roll out your vegan pie crust and place it into a 9-inch pie pan. Trim and crimp the edges as desired.
3. Pour the sweet potato pie filling into the crust, filling out the sides and smoothing the top with a spatula.

Step 4: Bake the Pie

1. Bake the pie in the preheated oven for 45–55 minutes, or until the filling is almost set in the center and the crust is golden brown.
2. Remove the pie from the oven and allow it to cool completely, up to four hours. The filling will firm up as it cools.

Serving and Storing Your Vegan Sweet Potato Pie

Serving Tips:

• Serve slices with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream.
• Garnish with crushed pecans, a drizzle of maple syrup, or a light dusting of cinnamon for added flair.

Storing Instructions:

• In the Refrigerator: Store the pie in an airtight container or tightly wrapped in plastic wrap. It will stay fresh for up to 5 days.
• In the Freezer: To freeze, wrap the pie tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions