Serves 16

What You Need For The Crust:

2 cups whole-wheat pastry flour
1/4 teaspoon sea salt
1/4 cup silken tofu (one 12.3 ounce package, divided)
2 tablespoons mild olive oil
2 tablespoons liquid sweetener
1/3 cup ice water
What You Need For The Filling:

Remainder of silken tofu
2 cups cooked, mashed sweet potatoes
1/3 cup non-hydrogenated margarine
1 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon sea salt
What You Need For The Topping:

1/2 cup chopped almonds
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unbleached flour
1 tablespoon liquid sweetener
2 tablespoons mild olive oil