Sweet Potato Soufflé Pie & Walnut Sauce recipe | TASTE

Ingredients

• For the beetroot:
• 200 g baby beetroot, washed
• 200 g golden baby beetroot, washed
• 4 T olive oil
• salt, to taste
• For the sweet potato soufflé pie:
• 1 kg Woolworths Kara sweet potatoes, peeled and diced
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1 onion, roughly chopped
• 1 clove garlic, chopped
• 100 g butter, plus extra for greasing
• 2 sprigs thyme
• 1 bay leaf
• black pepper, to taste
• fresh nutmeg grated, to taste
• 2 cups milk
• 50 g flour, plus extra for dusting
• 100 g Woolworths vintage Cheddar, grated
• 4 free-range egg yolks
• 6 free-range egg whites
• For the walnut sauce:
• 50 g butter
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 4 sprigs thyme, leaves picked and chopped
• 1 cup white wine
• 100 g walnuts, roasted
• 2 cups cream