Thinly slice 1-2 large sweet potatoes. Cover with water in baking dish and place in pre-heating oven while preparing other ingredients.

Make a roux. I used 2 tbsp arrowroot, 1 tbsp corn flour, 1 tbsp nuttelex 1 tbsp macademia oil; any equivalent thickener will do. (Roux- one part flour to one part oil; heat until starch molecules open and become white).

Gradually add 1 tsp of vege stock and 2 cups soy/rice milk.

Caramelise one large leek according to instructions here.

Layer cream sauce, sweet potato, caramelised leek, drizzled tahini, and roughly chopped fresh organic silverbeet.

Top with pine nut sauce found here,  nutritional yeast and gluten free rice crumbs or equivelent.

Cook until browned and potatos soft: an hour at 200ºC.