|Brown rice||7 Ounce, cooked (1 Cup, 220 Gram)|
|Grated parmesan cheese||2 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|For sweet potato filling|
|Sweet potato||1 1⁄2 Pound, peeled, cooked and mashed (750 Gram)|
|Snipped fresh chives||2 Tablespoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Eggs||2 , lightly beaten|
1. Place rice, parmesan cheese, chilli powder and egg whites in a bowl and mix to combine. Press mixture into a lightly greased 20 cm/8 in pie plate.
2. To make filling, place sweet potato, chives, nutmeg, cumin and eggs in a bowl and mix to combine. Spoon mixture into prepared pie plate and bake for 20-25 minutes or until filling is firm.