Miso Sweet Potato Pie with a Crispy Onion Crust

Method

• In a medium-size bowl add ginger, lime, miso and herbs and mix well, add Wicked Healthy “cheez’ sauce to this and mix until incorporated.
• Slice potatoes as thin as you can on Mandolin. Mind your fingers! Best not to rinse them after slicing, add to a large bowl.
• Slice onions into super thin rounds, rinse with cold water and set aside in a separate bowl.
• Add sauce with the sweet potatoes and mix well to coat each slice. Add a little sauce to the onions too and toss.
• In a large baking pan. Spray oil pan and assemble potatoes evenly throughout the pan about 3 inches thick / pour the remainder of sauce on top. Just enough so it reaches the top 1/2 inch of the layers.
• Mix onions with a little bit of extra sauce just enough to coat and spread evenly on top of potatoes.
• Cover with tin foil – try to keep foil tight and not touching the top of the potatoes.
• Bake covered @ 350 degrees for 60 minutes or until tender and skewer can go through easily.
• Uncover and roast another 10 – 15 minutes to brown the top and crisp the onions – remove from heat and let rest 20 minutes before slicing.

If you enjoyed this recipe, there are plenty more! Explore these delicious vegan pie recipes.