Sweet Potato, Red Bean and Avocado Croustade

Total Time
50mins
Prep 20 mins
Cook 30 mins

The mixture of sweet potato, red kidney beans and avocado makes for a really colourful pie. The original recipe is from "Sarah Brown's Vegetarian Cookbook", where it is listed as "Mexican Croustade". I've changed the croustade mix slightly, increased quantities for the filling and swapped the original spices for chopped chipotle in adobe sauce. Two points to note: 1) for any chance of serving slices of pie, make sure you press the croustade mix firmly into the pie dish :-) and 2) you can reheat this the next day, but the avocado will loose its lovely colour.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F, 190°C, gas mark 5; lightly grease an 8 inch pie or flan dish.
  2. Grind the porridge oats in a food processor to a coarse flour, add the breadcrumbs and flour and briefly 'pulse' together to mix them; set the processor running slowly and pour the melted butter down the feeding tube, process until the ingredients are well mixed and crumbly.
  3. Empty the mix into the pie dish and using the back of a spoon, press the mix evenly over the base and sides; bake for 15-20 minutes.
  4. Meanwhile, cook the sweet potato in boiling water for 15-20 minutes, until soft; drain, add the orange zest and salt and pepper then mash together.
  5. While the sweet potato is cooking, gently saute the onion and garlic in sunflower oil for 2 minutes then add the chopped chipotle chillis in adobe sauce; cook for a few more minutes until the onion is soft; stir in the kidney beans and orange juice and cook until the juice starts to evaporate; finally stir in the avocado and mix thoroughly.
  6. Spread the sweet potato mash evenly over the croustade (including the sides) to make a second pie 'shell', pile the bean and avocado mixture into the middle; cover loosely with foil and bake for 10-15 minutes.

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