High Protein Sweet Potato Pie

Instructions

Pre-heat oven to 350 F (177 C).
Peel sweet potatoes and cube them.
Cook sweet potato cubes in boiling water for about 15 minutes (or until fork tender).
In a blender, combine sweet potato chunks and silken tofu until very creamy.
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.
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).
For the crust, in a medium bowl, mix together (I do this part by hand with a spatula) the 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 your pie pan with a spatula. Press it down.
Add pie filling to crust.
Bake for about 40-45 minutes, until the top begins to brown.
Allow to cool before you cut it. I leave it on the counter until it gets to room temperature and then move it to the fridge for an hour or so.