Savory Sweet Potato Pie
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
55
Sourness
37
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1
Salt1 cup
Butter (softened)910 g
Sweet Potatoes1 cup
Milk1 tsp
Olive Oil (to taste)2
Eggs1 cup
Grated Parmesan Cheese2 cloves
Garlic (minced)Directions:
1
Pulse flour, rosemary, salt, and pepper together in a food processor until evenly mixed; add cold butter and pulse until mixture resembles coarse crumbs
2
Drizzle cold water into mixture and pulse until dough comes together
3
Transfer dough to a bowl and refrigerate, 1 hour to 2 days
4
Place sweet potatoes into a large pot and cover with salted water; bring to a boil
5
Reduce heat to medium-low and simmer until tender, about 50 minutes
6
Drain and run cold water over sweet potatoes; carefully remove peels
7
Stir milk and olive oil together in a bowl
8
Beat sweet potato and softened butter together in a bowl using an electric mixer until smooth
9
Stir milk-olive oil mixture, eggs, Parmesan cheese, and garlic into sweet potato mixture until smooth; season with salt and pepper
10
Preheat oven to 350 degrees F (175 degrees C)
11
Roll dough on a floured surface using a rolling pin
12
Roll dough around rolling pin and press in a pie dish, trimming edges
13
Pour sweet potato filling into crust
14
Bake in the preheated oven until a knife inserted in the middle of the filling comes out clean, 55 to 60 minutes
15
Cool pie about 5 minutes before serving