One potato, two potato, three potato Pie!
Offer up this colourful, subtle deliciousness that will warm the hearts of your loved ones. It’s wicked simple and worth it!
Serves about 12 large hunks
Prep & cook time: about 2 hours
Extra equipment: mandolin
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 (may substitute for other unsweetened, non dairy alternatives) be mindful of flavours
- 1 tbsp miso, white
- 1 tbsp nutritional yeast
- 1 tbsp salt, kosher
- 1 tsp black pepper, fine grind
- 1/2 tsp white pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
For the pie
- 5-6 pretty large sweet potatoes
- 2 small white onions, skinned and left whole
- 1 tsp ginger, minced
- 1 tsp miso
- 1 lime, juiced
- 1 tsp rosemary, minced
- 1 tsp kosher salt
- 1 tsp black pepper
First make the 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 wicked high speed blendah
- 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.
Then, the pie
- In medium size bowl add ginger, lime, miso and herbs and mix well, add the "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 to sweet potatoes and mix well to coat each slice. Add a little sauce to the onions too and toss.
- In 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 top of potatoes
- Bake covered 350F/180C 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.
Recipe from Wicked Healthy