Sweet Potato Pie
1 unbaked 9-inch pie crust
4 medium sweet potatoes
2/3 cup soy milk or soy cream
1 1/2 tablespoons light miso
1 tablespoon cornstarch
1/4 teaspoon cardamon
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 cup pecan halves
Wash and scrub potatoes. Place in 400 degree oven and bake for 1 hour until very soft. Cool and then peel.
Lower oven temperature to 350 degrees. Mash and add the rest of the ingredients, except for the pecans. Blend until all lumps are removed and the mixture has a creamy consistency. Spoon mixture into pie crust. Garnish with pecans. Bake for 50 minutes to 1 hour, checking to ensure crust hasn’t burned. If crust gets too brown, wrap aluminum foil around edges and continue baking. Cool to room temperature before serving.