Top | The Veg Table

Sweet Potato Pie with Caramelized Onions

(recipe, Mary Altman)


This is a hearty, very filling vegetarian main dish, fit for breakfast, lunch or dinner. Paired with a green side salad, it makes a perfect bistro meal.


  1. Olive oil
  2. 1 large onion
  3. 1 tsp. sugar
  4. 6 medium sized sweet potatoes, peeled, diced
  5. 10 oz. whipped cream cheese
  6. 12 oz. package silken tofu
  7. 4 sprigs rosemary, very finely chopped
  8. 4 sprigs oregano, very finely chopped
  9. Salt
  10. pie pastry (I use Pillsbury's prepared and pre-flattened pastries – comes with 2 in a pack)


  1. Spread diced squash on a roasting pan and toss with olive oil and salt. Roast at 400 until tender, about 45 minutes.
  2. While the squash is roasting, caramelize the onions. Warm about 2 tsp olive oil, add onions and sugar, and cook over medium to low heat until browned. This should take a half hour or more - be sure not to overheat and burn the onions.
  3. Bring pastry shell to room temp. Press shell into a lightly greased pie pan.
  4. Blend roasted squash, cream cheese, tofu and herbs. Pour mixture into pie pan, bake at 375 until mixture firms and gets slightly brown on top.
  5. Place caramelized onions on top of pie before serving.