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
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.
Nutrition Information
| Calories | 115.8 |
| Fat | 3.4 g |
| Saturated fat | 1.9 g |
| Polyunsaturated fat | 0.7 g |
| Monounsaturated fat | 0.6 g |
| Cholesterol | 0.3 mg |
| Sodium | 72.9 mg |
| Carbs | 20.6 g |
| Fiber | 0.8 g |
| Protein | 2.9 g |
Jackie Gentilesco