Miso Sweet Potato Pie with a Crispy Onion Crust

Sweet-ness, how I love thee! Wanna be the hit of the party? Offer up this wicked colourful, subtle deliciousness that will warm the hearts of your loved ones.

Recipe serves: 6-8

Prep time: 25 mins

Cooking time: 1 hour 15 mins

NOTE: For an amazing vegan cheese sauce, check out the recipe for our Wicked Healthy Base Cheez Sauce.

Recipe courtesy of Wicked Healthy, for Veganuary
Imagery © Derek Sarno
Find more great-tasting recipes on the Wicked Healthy website.

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.

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