Filling:

4 to 5 c. mashed sweet potatoes (6 medium or 4 large potatoes)
3/4 to 1 c. honey
1 tsp. cardamom
1/2 tsp. salt (optional)
1/4 to 1/2 c. butter
1/4 c. soy milk
1 tsp. vanilla flavoring (without alcohol)
1 tsp. cinnamon*
1 to 2 tbsp. dry sweetener (depending on sweetness of potatoes)

Preheat oven to 375°F. Combine all ingredients, mixing well. Spread in cooled unbaked pie shell.

Bake at 375°F for 20 to 25 minutes, until browning on top. May be served at room temperature.

*Cinnamon is one of the spices we should begin to eliminate from our diet. It is an irritant to the stomach.

Crust:

Combine first 3 ingredients. Add butter and mix with fork until mixture is like cornmeal. Sprinkle in ice water a little at a time and mix with fork until pastry holds together. Roll into a ball and cut in half. Roll out onto an 11-inch circle between 2 sheets of wax paper. Remove top sheet and turn the piece with the pastry over the pie pan. Remove paper and mold into place. Crimp edges and pierce generously with a fork. Place in refrigerator until filling is ready. This recipe makes two crusts.