This mini version of a vegan Sweet Potato Pie was among the dishes served when the Bastyr Dining Commons brought an early Thanksgiving to the University community. Throughout the day, three distinctly different yet equally delicious versions of a Thanksgiving meal were offered: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."
Roast sweet potatoes until tender. Preheat oven to 350 degrees Fahrenheit. Mix potatoes, yogurt, brown sugar, spices and tofu in a mixer until smooth. Place mixture into 8 prebaked pie mini shells. Top with pecans and maple syrup. Bake until custard reaches 165 to 180 degrees.
Refrigerate overnight until custard is set.