Miso Sweet Potato Pie with a Crispy Onion Crust | Veganuary

Miso Sweet Potato Pie with a Crispy Onion Crust

Wicked Healthy

Vegan 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.

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.


  1. 5-6 Large Sweet Potatoes
  2. 1 litre Vegan cheese sauce
  3. 2 Small White onions, skinned and left whole
  4. 1 tsp Ginger minced
  5. 1 tsp Miso
  6. 1 Lime Juiced
  7. 1 tsp Rosemary, minced
  8. 1 tsp Kosher salt
  9. 1 tsp Black pepper


Serves 6-8


  • 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 sliced, add to a large Bowl.
  • Slice onions into super thin rounds, rinse with cold water and set aside in 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 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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