Ingredients
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1
butternut
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1
medium sweet potato
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2
parsnips
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1
can of creamy coconut milk
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1
piecrust
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2
eggs
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5-6 tablespoons
flour
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1/2 teaspoon
curry powder
Directions
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Peel the sweet potato. Cut the butternut and sweet potato in several slices. Bake them in the oven for 20-30 minutes on 350F. Let cool and remove the skin from the butternut
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Grate the parsnip. Heat the coconut milk a saucepan and cook with the grated carrots for 20 minutes of low heat.
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Using an electric mixed, mix the sweet potato, butternut, parsnip and coconut milk. Pour everything in a bowl and add the eggs, curry powder and flour. Combine well with a spatula. Season to taste. It should look like mashed potatoes but you can add more milk or flour if it is too liquid or too dry
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Roll out the piecrust in a pan and pour in the purée.
Bake for about 20 minutes on 350F
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