Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | 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 |
Prepare pie crust & set aside.
Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 1½ hours till very soft. Cool & then peel. Mash & add the rest of the ingredients. Blend till the mixture has a creamy consistency.
Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts. Bake for 1 hour.
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 rae well mashed.
"Vegetarian Times" October, 1991