Mash the cooked sweet potato with a fork in a bowl. Add the remaining ingredients for the base and mix well with a spoon.
Wearing disposable gloves, spread the mixture on the bottom and sides of a 24 cm (9 ½-inch) round tart tin with a detachable base. Transfer to the freezer for 2 hours.
Preheat the oven to 180°C/356° F, fan.
Bake the base for 20 minutes. When it is ready, brush it with the diluted yolk and bake for another 10 minutes. Once ready, set aside.
For the filling:
Put all the filling ingredients in a bowl and mix well with a hand whisk until the mixture is homogeneous. Pour the filling onto the baked base and sprinkle with cheddar and parmesan.
Lower the oven temperature to 160° C/320° F, fan, and bake for 35-40 minutes.
When ready, allow to cool, remove from the tray, and serve.
Notes
Chef’s tip: Feel free to add any grated cheese of your choice.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
