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Miso sweet potato pie with crispy onions recipe

Miso sweet potato pie with crispy onions recipe

66 ratings

With layers of sweet potato, a creamy cashew sauce and a crispy onion topping, this plant-based pie ticks all the boxes. Tesco's director of plant-based innovation, Derek Sarno says, "This is going to be at the centre of my Easter table. It looks great, tastes even better, and the oven does most of the hard work for you. Result!" See method

  • Serves 8
  • Takes 1hr 45 mins plus cooling
  • 355 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 100g cashews
  • 4 large garlic cloves, peeled but left whole
  • 100g carrots, scrubbed and roughly chopped
  • 650ml unsweetened soya milk-alternative
  • 1 tbsp white miso paste
  • 1 tbsp nutritional yeast
  • 2 tsp sea salt flakes
  • 1½ tsp ground black pepper
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 2cm piece ginger, peeled and grated
  • 1 lime, juiced​
  • 5g fresh rosemary, leaves picked and finely chopped
  • 2kg sweet potatoes, peeled
  • 2 small onions, very thinly sliced
  • 1 tbsp olive oil, plus 1 tsp for greasing
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 11%
  • Sugars

    17g 19%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 59.1g Protein 9g Fibre 10.4g


Derek Sarno

  1. Put the cashews, garlic and carrots in a medium saucepan, cover with 1ltr of water and bring to the boil. Reduce the heat to a simmer and cook for 15 mins until all the ingredients are soft. Remove from the heat, drain and rinse. Tip into a blender with 4 tbsp of the soya drink and blend to a paste, then slowly add the remaining soya drink while the machine is running until fully incorporated and smooth. In a small bowl, mix together the miso, yeast, seasoning, spices, ginger, lime juice and rosemary with 4 tbsp of the cashew sauce, then add to the rest of the sauce in the blender and blitz until combined.

  2. Preheat the oven to gas 6, 200°C, fan 180°C. Slice the sweet potatoes as thinly as you can using a mandolin or potato peeler. Toss the slices with half of the sauce in a large bowl to coat.

  3. Grease a 22 x 30cm ovenproof dish with the 1 tsp oil and spread out the potato slices and sauce evenly throughout the dish, keeping the slices as neat as possible and the top layer level. Pour the remaining sauce over the top.

  4. Mix the onions with the olive oil, then spread evenly over the top and cover loosely with foil, trying to not let the foil touch the onions.

  5. Bake for 45 mins until tender throughout and a skewer goes easily through the potato. Uncover and roast for a further 15-20 mins to brown the top and crisp the onions. Remove from the heat and leave to rest for 20 mins, then slice and serve.

Cook's tip: For a colourful side dish, fry finely chopped chilli, ginger and garlic in olive oil until aromatic but not coloured. Add sliced kale and stir-fry until tender.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes

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