High Protein Sweet Potato Pie

Gluten-free Option

• Use a 1:1 gluten-free flour (affiliate link) in place of the flour; the one linked is my go-to for gluten-free baking.

Reduced Sugar Option

• Replace the light brown sugar with a 1:1 brown sugar alternative (affiliate link); I prefer this monk fruit option.

Additional Information:

• Once you have finished making your pie filling, set aside 2 tablespoons of it for your pie crust. This will help moisten the TVP mixture so that it’s easily spreadable.
• If you’re not into the high protein TVP crust, you could always use a normal pie crust or just bake the filling in the oven without a pie crust
• Would recommend keeping this in the fridge and eating chilled
• PS. This has kind of a cheesecake texture and we debated on whether to call this a pie or cheesecake – feel free to let us know which one you think it is!

If you’re looking for more high protein desserts, be sure to check out my High Protein Pumpkin Pie and High Protein Peanut Butter Chocolate Cheesecake recipes!

Ingredients

Crust

• TVP – Textured Vegetable Protein – this is a shelf-stable protein source used in a lot of vegan cooking. It’s just de-fatted soy flour! It can be found in most stores near the gluten-free flour options, and you can also buy it online. In most recipes, you’ll see it re-hydrated, but we will be using it dry here! You can also swap this for textured pea protein!
• Ground flax seed – this is my favorite vegan egg replacement; it seems to keep the crust together really well in this recipe. You can find ground flax at most stores and also purchase it online.
• Brown sugar – you need sugar to sweeten the crust.
• Flour – I used all-purpose flour, but if you are gluten-intolerant, a gluten-free flour option could work as well!
• Salt, Cinnamon
• Pie filling – set aside 2 tablespoons of the pie filling to add to the crust.

Filling

• Sweet potatoes – I used 2 small-ish sweet potatoes.
• Extra Firm Silken Tofu – make sure you’re using silken tofu for this recipe or it will not turn out well. Silken tofu can be found at most grocery stores and also online. I like the shelf-stable brand Mori-Nu, and used their Extra Firm Silken Tofu for this recipe. Any silken tofu will work; you don’t have to use extra firm silken tofu.

• Flour – I used all-purpose flour for this recipe, but if you’re gluten-free, I think a gluten-free flour could work as well. If you make this gluten-free, I would love to hear what you subbed and how it turned out in the comments!
• Brown sugar – I used brown sugar because I think it works well with the sweet potatoes. If you are trying to reduce your sugar intake, a sugar alternative may work, but I haven’t tried doing that so I don’t have any recommendations. If you make a reduced sugar version of this though, I would love to hear what you did and how it turned out!
• Vanilla
• Salt
• Pumpkin pie spice
• Cinnamon

Directions

• Peel the sweet potatoes and cube them,~2 inch chunks is what I aim for.

• Cook the sweet potato cubes in boiling water for about 15 -20 minutes (or until fork tender).
• Pre-heat the oven to 350 F (177 C).
• In a small bowl, whisk together ground flax and 9 tablespoons of water. Allow to sit for at least 5 minutes; this creates the flax “egg” goo that will work as our vegan egg replacement.

• In a blender, combine the sweet potato chunks and silken tofu until very creamy.

• In a bowl, combine the sweet potato/tofu mixture (from the blender) with brown sugar, and vanilla.
• Once well mixed, slowly add in the dry ingredients for the filling (salt, pumpkin pie spice, flour, and cinnamon). Put aside 2 tablespoons of the filling for making the crust.

• For the crust, in a medium bowl, mix together (I do this part by hand with a spatula) the dry TVP, flax “egg” goo, 2 tablespoons of the pie filling, cinnamon, brown sugar, salt and flour.

• Take the crust “dough” and spread it evenly onto and up the sides of the pie pan. I typically use a spatula or the back of a spoon. Press it down to form a nice, cohesive crust.

• Add pie filling to the pie pan on top of the crust.

• Bake for about 35-45 minutes, until the top begins to brown.
• It will still be a little jiggly in the middle when it’s done. The outside should be firm though.

• Allow to cool before you cut it. I would wait at least 2 hours or so.

Silly Little Haiku

Sweet Potato Pie

I love sweet potato pie

My oh my oh my