This Miso Sweet Potato Pie with a Crispy Onion Crust is a unique twist on the traditional sweet potato pie, combining the earthy flavors of miso with the sweetness of maple syrup and the crunchiness of crispy onions. It's a delicious and comforting dish that's perfect for Veganuary or any time of the year.
Ingredients: 4 medium sweet potatoes, peeled and diced. 1 tablespoon miso paste. 1/4 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 1 cup crispy fried onions store-bought or homemade. 1 cup breadcrumbs. 2 tablespoons olive oil.
Instructions: Before you start cooking, heat the oven to 375F 190C. When the sweet potatoes are soft, drain them and mash them in a big bowl. It's time to season the mashed sweet potatoes. Add miso paste, almond milk, maple syrup, cinnamon, nutmeg, salt, and pepper. Mix everything together well. Put the breadcrumbs, olive oil, and crispy fried onions in a different bowl. Mix them together to make the crust. To make an even crust, press the crust mixture into the pie dish's bottom and sides. Put the sweet potato mix into the crust that has been prepared, and use a spatula to make the top smooth. Heat the oven to 400F. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set. Let the pie cool down a bit before cutting it up and serving it.
Prep Time: 20 minutes
Cook Time: 30 minutes
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