preheat the oven to 375 degrees fahrenheit (190 degrees celsius). in a food processor, combine the organic sweet potato puree, 1/3 cup maple syrup, arrowroot powder, pumpkin pie spice, almond butter, extra-firm tofu, and vanilla extract. blend until smooth and well combined.

taste the mixture and adjust sweetness if needed by adding the additional 2 tablespoons of maple syrup. blend again to combine. grease a mini muffin tin or use paper liners. pour the sweet potato mixture into the mini muffin tin, filling each cup almost to the top.

bake in the preheated oven for 28 minutes or until the pies are set and a toothpick inserted into the center comes out clean. allow the mini pies to cool for about 30 minutes and then transfer them to the fridge to cool overnight.

before serving, top each mini sweet potato pie with a dollop of vegan cream cheese or whipped cream. serve and enjoy your delicious mini crustless vegan sweet potato pies!