Miso Sweet Potato Pie with a Crispy Onion Crust

Ingredients

For the cheez sauce

• 1 cup cashews, raw
• 1 cup garlic, whole cloves raw
• 1 cup carrot, fresh large chunks – add more or less for colour
• 4-5 cups water to boil in
• 24 oz soy milk, unsweetened
• 1 tablespoon miso, white
• 1 tablespoon nutritional yeast
• 1 tablespoon salt
• 1 teaspoon black pepper, fine ground
• ½ teaspoon white pepper
• ½ teaspoon smoked paprika
• ¼ cayenne

For the sweet potato pie

• 5-6 large sweet potatoes
• 1 litre vegan cheese sauce
• 2 small white onions, skinned and left whole
• 1 teaspoon ginger minced
• 1 teaspoon miso
• 1 lime, juiced
• 1 teaspoon rosemary, minced
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Method

To make the cheez sauce

In medium sauce pot add the first four ingredients, cover with water. Bring to slow boil on medium heat for about 10 -15 minutes. Make sure all ingredients are cooked to be super soft and smush-able.

Remove from heat, drain and rinse and add to blender.

Start blending low and slow and increase speed as you add in nut/soy milk until fully incorporated and smooth. Blend high for 3-5 minutes.

To make the miso sweet potato pie

Preheat oven to 177ºC/350ºF/gas mark 4.

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 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.