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
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
Yields
8 Servings