| 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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