Sweet Potato Pie

What can I say, 'tis the season! I've been wanting to try my hand at sweet potato pie for a while, but now that it's November and I've already been to three Thanksgiving dinners (with two more on their way) I feel that the time is finally come! This particular recipe is a blend of three or four recipes I found online, and is purposefully dairy-free due to the dietary needs of a couple of friends of mine.

This could very easily become a vegan dessert - just swap out the eggs for your favorite egg replacer mix and voila, a fabulous fasting dessert for the fabled (or mythic?) new style American Orthodox Thanksgiving! Conversely, you could substitute in butter and milk (or even heavy whipping cream!) to make a sweet potato pie for a secretive non-fasting Thanksgiving dinner you're doing "for your extended family" ;-). Unless your old style, in which case, there is no need to sneak! Either way, I hope you enjoy this recipe as much as I do!


Sweet Potato Pie

Ingredients
9-inch graham cracker crust ("deep dish")
1 1/2 cups (or 1 large) cooked sweet potato
1/2 cup plus 1 tablespoon of brown sugar
1/2 cup of coconut milk (reserve 1 tablespoon)
1/2 cup of Smart Balance Light* (or butter)
1 teaspoon of cinnamon
1/2 teaspoon of coriander
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger
1/4 teaspoon of salt
3 tablespoons of all-purpose flour
2 eggs
1 teaspoon of vanilla extract
 *I used Smart Balance Light because, unlike regular Smart Balance, it's actually dairy-free.

Directions
1) Lord, bless!
2) Preheat the oven to 350 degrees Fahrenheit. Peel the cooked sweet potato(es) and mash, being sure that no lumps remain.
3) Over medium-low heat blend the mashed sweet potato, brown sugar, coconut milk (minus the reserved tablespoon), margarine, spices, and salt and mix until smooth. Remove from heat.
4) Gradually add the flour to avoid clumps, mixing it in until smooth and fully absorbed. Place the mix in the fridge until cool or lukewarm.
5) Thoroughly beat the eggs, remaining coconut milk, and vanilla extract together and add to the cooled sweet potato mixture.
6) Place the mix in the graham cracker crust, sprinkle remaining brown sugar over the top, and bake for 60 to 75 minutes or until set.
7) Pull out the (vegan?) ice cream or (non-dairy?) whipped cream and enjoy!