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No matter if you are planning an elaborate menu or merely going ahead for tomorrow's Spiced sweet potato pie. This recipe comes from many decades of playing in the kitchen. I realize that adding a couple ingredients into a recipe provides thickness to what is usually dull. You might well be searching for milder food items to make along with your leftovers. Good and light Spiced sweet potato pie ideal for post-vacation. The elements within this recipe get your tongue thumping, and have become waist-friendly when you need a'snack' after a busy vacation. Employing several elements as alternate options, this soup has been loaded using a fall and hot flavor that produces it tasty. The perfect Spiced sweet potato pie to heat you up on cold winter days. Fantastic for using leftover.

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How to make Spiced sweet potato pie

Yield = 4
Prep time: 0:55
Cook time: 0:45
Total time: 1:40

Ingredients

  • 700g orange sweet potato, peeled, roughly chopped (see Notes)
  • Olive oil cooking spray
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin seeds, crushed
  • 400g can chickpeas, drained, rinsed
  • 1/2 cup fresh coriander leaves, roughly chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons pine nuts, toasted
  • 100g feta, crumbled
  • 6 sheets filo pastry
  • Baby spinach, to serve

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Grease a 22cm round (base) springform pan. Line a baking tray with baking paper. Place potato on prepared tray. Spray generously with oil. Sprinkle with ground coriander and cumin. Toss to coat. Bake for 20 minutes or until tender. Leave to cool for 20 minutes.
  • Step 2 Roughly mash chickpeas in a large bowl. Add sweet potato, chopped fresh coriander, lemon juice and pine nuts. Stir to combine. Stir in fetta.
  • Step 3 Place 1 filo sheet on a flat surface. Spray with oil. Top with another filo sheet (see note). Leaving a 2cm border, spoon 1/3 of the potato mixture along 1 long edge. Roll up to enclose filling. Starting at the centre of the pan, arrange filo roll, seam-side down, in a coil shape. Repeat process using 1/2 the remaining potato mixture to make another roll. Add roll to pan, continuing to create a large coil shape and pressing to secure and fit snugly in pan. Repeat 1 more time with remaining filo and filling.
  • Step 4 Spray with oil. Season with salt and pepper. Bake for 25 minutes or until golden and crisp. Serve wedges of pie with spinach.