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Michael aims to create classic meals with a clean twist, pictured .

"I love the idea of sweet potato with an oat crust," says Chef Barry Tonkinson, who curates the ingredients and judges each week. "This sweet and rich combination along with berry com​pote contrasts the sour yogurt and acidic lime. It looks and sounds great!"

Recipe

Sweet Potato Pie with Almond Oat Crust, Oatmeal, and Chia Seed and Almond Crumble

Yields 1 pie

Potato Puree

Ingredients

• 2 pounds sweet potatoes, diced and par cooked in boiling water
• 1/4 cup maple syrup
• 1/2 cup oat milk
• 2 tablespoons butter
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon salt

Oat Crust

Ingredients

• 1 cup oatmeal
• 1 1/4 cup almond flour
• 1/2 cup maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoon ghee butter
• 1/4 cup chopped almonds
• 2 tablespoon chia seeds

Directions

1. Leave half a cup of mixture to side for the crumble and add 1/4 cup oatmeal.

Whipped Cream

Ingredients

• 1/2 cup heavy cream
• 1/2 cup plain Greek yogurt
• 1 tbsp cane sugar
• 1 teaspoon vanilla extract

Berry Compote

Ingredients

• 1 cup fresh berries
• 3 tablespoon cane sugar
• Water
• 2 tbsp vanilla syrup
• 1/3 cup fresh basil
• 1/2 lime, zest and juice
• 1/2 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch ginger
• 1 pinch salt
• 1 pinch star anise
• 1 pinch clove

Directions

1. Par cook and then mash the potatoes with the rest of the ingredients and scrape them through a tamis.
2. Put that into pre-made oat crust, add the crumbles and bake at 350 F for approximately 45 minutes.
3. For the compote, caramelize the sugar, add everything but the basil and lime for a few minutes.
4. Add the basil, bring heat up to a boil and let reduce for 5-10 minutes. Add the lime at the end.
5. To serve, slice the pie, top with cream and basil, drizzle compote.

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Culinary Arts  Pastry & Baking Arts  Los Angeles Campus