Sweet Potato Pie


4 cups sweet potato

2 Tbsp. margarine

2 cups soy milk

1 cup sugar

2 tsp. molasses

1 tsp. almond extract

1 tsp. vanilla

2 tsp. cinnamon

1 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. ground ginger

1/4 tsp. cardamom

1 Tbsp. egg replacer

2 unbaked pie shells


Place all ingredients in a mixer (except the pie shells) and mix slowly until everything is combined. Then mix on high for a few minutes until there are very few lumps left. Prebake two pie shells (we recommend using PETA’s “Sister’s Pie crust” recipe, below) for 7 minutes at 350ºF with convection on. Fill shells all the way to the top and bake at 350ºF with convection on for 1 hour. Pies should not jiggle very much when you take them out of the oven. Let them cool, then cover and put in fridge to chill before serving.