MISO SWEET – POTATO PIE, CRISPY ONION CRUST

Step 1

In medium size bowl add ginger, lime, miso and herbs and mix well, add Wicked Healthy “cheez’ sauce to this and mix until incorporated

Step 2

Slice potatoes as thin as you can on Mandolin. Mind your fingers! Best not to rinse them after sliced, add to a large Bowl

Step 3

Slice onions into super thin rounds, rinse with cold water and set aside in separate bowl

Step 4

Add sauce to sweet potatoes and mix well to coat each slice. Add a little sauce to the onions too and toss.

Step 5

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

Step 6

Mix onions with a little bit of extra sauce just enough to coat and spread evenly on top of potatoes

Step 7

Cover with tin foil – try to keep foil tight and not touching top of potatoes

Step 8

Bake covered @ 350 for 60 minutes or until tender and skewer can go through easily

Step 9

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