Sweet potato pie (from veg times)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" pie crust | |
| 4 | mediums | Sweet potatoes |
| ⅔ | cup | Water or soy milk |
| 1½ | tablespoon | White miso |
| 1 | tablespoon | Cornstarch |
| 1 | pinch | Cardamom |
| 1 | pinch | Cinnamon |
| 1 | pinch | Nutmeg |
| 1 | pinch | Ginger |
| ¼ | cup | Walnut halves |
Directions
Prepare pie crust & set aside.
Preheat oven to 375F degrees.
Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 90 mins until very soft. Cool & then peel. Mash & add the rest of the ingredients. Blend until the mixture has a creamy consistency.
Reduce oven to 350F degrees.
Spoon mixture into pie crust. Garnish with walnuts. Bake for 60 mins.
Chill or cool to room temperature before serving.
Variation: Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they are well mashed into the mixture.
Source: "Vegetarian Times" October, 1991