Sweet Potato Pie

Its turning colder each day and this recipe is not only great for using the leftovers in the fridge but is a vegan friendly option. Its a weekly staple on my menu.

Difficulty: Easy

Serves 1/2

Ingredients:

85g carrots

80g Frozen Peas

200g of tinned chopped tomatoes

1 teaspoon of cumin

One packet of sliced chestnut mushrooms

210g Red kidney beans

300g – 320g Sweet potato

1 tablespoon of tomato purée (optional)

Instructions

Preheat the oven to 200 degrees

Begin by steaming or roasting your sweet potato. In a separate saucepan pour in the rest of the ingredients (apart from the tinned tomato and tomato puree) with a little water or steam and allow to cook until soft.

Just before the sweet potato is cooked and the vegetables are cooked transfer into a saucepan with the tinned tomatoes, puree and the cumin. Bring to the boil and then allow to simmer.

Once the sweet potato is soft also, quickly add this to a food processor and blend until soft like mash.

Pour the cooked vegetables into a small oven proof dish and then top with the sweet potato mash.

If desired, sprinkle the top with a suitable amount of paprika to taste.

Then place the dish into the oven and bake for around 15 – 20 minutes.

Serve with extra vegetables on the side if you want or simple eat the dish as it is.

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