Sweet potato pie (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.
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