Sweet potato pie

Supplies

• 3 pcs red onion
• 800 g sweet potato
• 50 g chickpea flour
• 300 ml plant-based yogurt coconut
• 1 tsp nutmeg
• 1 roll(s) of plant-based savory pie dough
• 100 g green asparagus tips
• 8 leaf(s) fresh sage
• 1 tbsp olive oil

Preparation method

1. Preheat the oven to 200 °C and line the quiche tin with baking paper.
2. Chop the red onion. Wash the sweet potatoes thoroughly and grate with a coarse grater.
3. Mix the red onion with the sweet potato, chickpea flour, coconut yoghurt and nutmeg. Chop half the sage leaves and stir them into the sweet potato mixture.
4. Roll out the fresh hairy pie dough over the quiche tin and press down.
5. Divide the sweet potato mixture over the pie dough and press the asparagus tips and remaining sage leaves into it. Drizzle the olive oil over the cake.
6. Place the cake in the middle of the oven and bake for 45 minutes until golden brown and done.