Dairy-Free Sweet Potato Pie

Ingredients

Preheat oven to 425°F.
Line a deep-dish 9.5-inch pie tin with pie dough. Press on bottom and sides to ensure that pie dough reaches edges. Flute edge if desired.
If you prefer to blind bake crust to ensure a better-baked crust, cut a round piece of parchment paper a few inches wider than the pie. Place it onto pie crust and fill with dried beans, rice, or pie weights.
Place in oven for 12-14 minutes or until edges are golden and crisp. Remove filling and paper and set aside.
Peel sweet potatoes and cut in 1/2-inch cubes. Place in a pot and cover with water. Bring to a boil and then turn to simmer until tender. Drain.
Place in a blender or food processor and add sugar. Mix until completely smooth. Add tofu and blend until combined. Add spices and mix briefly.
Pour filling into pie shell. Place in oven for 15 minutes and then reduce heat to 350°F. Bake for 37-40 minutes. If pie is overbaked, surface may obtain cracks. Do not worry as these will be covered with the non-dairy topping.
Place in the refrigerator until cooled. Top with non-dairy topping and candied pecans.