Hearty Sweet Potato Pie
Today’s recipe is an interesting combination of bread, sweet potato and cheese. Enjoy the sweet potato pie.
Sweet potatoes : 500 gm
Cabbage, finely sliced : ¼ cup
Mushrooms : ½ cup
Chickpeas (Kabuli chana) : ½ cup
Hard cheese, grated : ½ cup
Carrot, medium-sized, sliced : 1
Celery sticks, sliced; optional : 2
Tomatoes, ripe, de-seeded : 3
Fresh mint leaves, finely chopped : ¼ cup
Coriander leaves, roughly chopped : ½ cup
Bread slices : 3-4
Butter : 1 tbsp
Olive oil : 2 tbsp
Balsamic vinegar : 1 tbsp (or 1 tbsp white vinegar with ¼ tsp sugar)
Lemon zest (grated lemon/lime peel): ½ lemon (or 1 lime)
Freshly ground black pepper : 1 tbsp
- Soak the chickpeas overnight. Pressure-cook them the next day with a teaspoon of salt. Drain the chickpeas and keep aside 1 cup of the water/stock in which the chickpeas were cooked, for later use.
- Slowly toast the bread slices, cut them into small pieces, and leave them out to dry. Coarsely powder the toast pieces in a grinder to make bread crumbs and keep them aside.
- Preheat the oven to 200°C.
- Peel and chop the sweet potatoes into roughly 2 cm chunks. Boil them in salt water for 10 to 15 minutes, or until tender. Drain the water and leave the sweet potato chunks to dry. Then mash the cooked sweet potatoes with the butter and a pinch of salt and pepper until smooth; set aside.
- Add the coriander powder with 1 tablespoon olive oil in a medium-sized pan over medium heat. Then add the sliced cabbage, carrots, and celery. Add half of the chopped green coriander leaves. Cook these vegetables for around 5-7 minutes, or until soft.
- Meanwhile, roughly chop the mushrooms and tomatoes. Add to the pan along with the vinegar. Cook for a few minutes, then turn up the heat, and allow it to boil. Add the chickpeas and the stock, and cook until slightly thickened. Add the remaining coriander leaves and transfer the mixture to a large baking dish (roughly 25 cm x 30 cm).
- Spread the mashed potatoes over the top, using the back of a spoon. Mix the grated cheese, lemon zest, breadcrumbs, and 1 tablespoon of olive oil. Sprinkle the mix over the mash, then place it in the hot oven for around 10 minutes, or until completely hot. Place under the grill (top heating element in the oven) for a further 2 to 3 minutes, or until golden brown. Garnish with finely chopped mint leaves and serve.
Editor’s Note: A version of this article was originally published in Isha Forest Flower July 2015. Download as PDF on a “name your price, no minimum” basis or subscribe to the print version.