| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetarian | Vegetarian, Main dish, Pies | 8 | Servings |
INGREDIENTS
| 1 | 9" pie crust | |
| 4 | md | Sweet potatoes |
| 2/3 | c | Water or soy milk |
| 1 1/2 | tb | White miso |
| 1 | tb | Cornstarch |
| 1 | pn | Cardamom |
| 1 | pn | Cinnamon |
| 1 | pn | Nutmeg |
| 1 | pn | Ginger |
| 1/4 | c | Walnut halves |
INSTRUCTIONS
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 1 1/2 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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