Title
Sweet potato pie squares
Enjoy this Southern treat in healthier, bite-sized form.
Serving Size
1 square
Servings
16
Prep Time
5 - 10 min
Cook Time
1 hr 15 min
Health Benefit
Ingredients
15 ounces (2 cups minus 2 Tbsp)
1/3 block
1 teaspoon
1 cup
3 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1/3 cup
Pinch
1 1/2 cups
2 tablespoons
1 tablespoon
Directions
- Preheat oven to 375 degrees. In a food processor or blender, pulse crackers into fine crumbles. Add 2 tbsp. coconut oil and 1 tbsp. almond milk and process until just combined. Press crust firmly into a greased glass rectangular baking dish, and set aside.
- Blend sweet potato puree, tofu, 1 tsp. coconut oil, plain kefir, 3 tbsp unsweetened almond milk, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar for 1-2 minutes in a food processor or blender until reaching creamy consistency.
- Pour filling contents over crust and bake for 15 minutes. Reduce heat to 350 degrees and bake for 1 hour to 1 hour 15 minutes.
- Refrigerate 1-2 hours before serving for best results.
- Handy Hint: If you prefer a crunchier crust, bake graham cracker shell for 5-10 minutes at 350 degrees before adding filling.
Recipe Nutrition
Calories
115.8
Fat
3.4
Saturated fat
1.9
Polyunsaturated fat
0.7
Monounsaturated fat
0.6
Cholesterol
0.3
Sodium
72.9
Carbs
20.6
Fiber
0.8
Protein
2.9
