Sweet Potato Pie

Last night I made sweet potato pie, taken from a few recipes again. I used the graham cracker crust from The Vegetarian Family Cookbook, took the main filling recipe from Vegetarian Planet, but substituted soy milk for evaporated milk and threw in some pumpkin pie spice and vanilla because I didn't have nutmeg, sadly. This turned out great. Pumpkin pie is still better, but I can definitely see why people love sweet potato pie so very much. I probably won't make it again any time soon, but maybe for a family gathering.

Sweet Potato Pie
Graham Cracker Crust
10 whole graham cracker sheets
1/4 cup maple syrup
1) In the food processor, grind the graham crackers into crumbs.
2) Add the syrup and pulse, until the graham crackers are just moist. Press into a lightly oiled pan. Fill and bake or chill.

Filling
1 medium sweet potato, cut in half
2 eggs
1/3 cup sugar
3/4 cup brown sugar
1 1/4 cups soy milk
1/4 cup melted butter
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
a pinch of salt
1) Place the two sweet potato halves in a pot filled with enough water to cover them. Bring the potato and water to a boil, and then reduce heat and let simmer until the potato is soft (about 30 minutes). Drain, cool, peel, and mash using a food processor, potato masher, or fork.
2) In a large bowl, whisk together the sugars and eggs. Add the soy milk, butter, spices, vanilla, and salt. Whisk to combine.
3) Add the sweet potato to the sugar-egg-milk mixture and whisk until smooth.
4) Pour the filling into the pie crust and bake at 350 degrees until the pie is set--about 45 minutes. Cool for at least ten minutes before serving.