Sweet potato pie
stuffed with lentils, mushrooms and mozzarella
The creamy sweet potato puree seasoned in honey enhances the flavours of the mushrooms, celery, carrots and other vegetables. The addition of melted cheese inside the pie, makes this dish a true delight.
milk, wheat, celery, gluten
Oven dish / cake mould
Fried tomato sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash the vegetables. Peel the sweet potato and cut it into small cubes. Place it in a pot and cover it with water. Bring the water to a boil and let it cook for approx. 10 minutes until tender. Drain the water, mash the potatoes, dress it with the honey and mix in half of the grated cheese. Season to taste and set aside.
For the filling: peel and finely chop the onion, carrot, garlic, celery and mushrooms. Drain and wash the lentils. Heat 2 tablespoons of oil in a frying pan and sauté the vegetables for approx. 4 minutes or until tender. Season to taste. Add the vegetable seasoning, the fried tomato sauce and the lentils. Let it cook for another minute and set aside.
For the pie: grease the inside of the greixonera (22cm diameter) and sprinkle it with breadcrumbs. Remove any excess. Add a thin layer of sweet potato puree and spread it over the base. Add a layer of the lentil filling and cover it with the remaining grated cheese. Finish with a layer of the remaining sweet potato puree, flatten the surface and draw stripes with the help of a fork. Bake the pie in the oven for approx. 15 minutes or until the puree is lightly coloured. If necessary use the grill-mode for the pie to brown.