If you’re tired of the same old side dishes, here’s your answer. It’s a savory version of sweet potato pie that is loaded with butter, cheese, eggs, and herbs. This is an uptown version of a Southern classic, suitable for serving in the finest restaurant yet easy to make at home. Once you try the buttery pie crust, you’ll want to save the recipe for other applications. As Mama would say, “Dig in!”
The Author Says: “Yams are not the same as sweet potatoes. Just like Moleskines are not regular notebooks. My local corner market has many varieties of yams. All are hairy, large, and fibrous. Very different from Jewel, my favorite sweet potato variety. Garnets are an option and approved for this savory pie.” –Nicole Taylor
Savory Sweet Potato Pie Recipe
3 large sweet potatoes (about 3 cups)
1 (9-inch) Butter Pie Crust (see recipe below)
4 Tablespoons (1/2 stick) butter
1/2 cup shredded manchego cheese (about 1/4 pound)
1/4 cup crumbled blue cheese (about 1 ounce)
3 large eggs, beaten
1/4 teaspoon red pepper flakes
3/4 teaspoon fresh sage
1/4 teaspoon coarse salt
1/4 ground black pepper
Small pinch ground nutmeg
1/4 cup chopped spring onions (about 2 onions)
Preheat the oven to 375°F.
Using a vegetable brush, rinse and scrub grit off potatoes.
Using a baking sheet with parchment paper, roast potatoes for 45 minutes to 1 hour. They should be soft to the touch.
While potatoes are baking, roll out prepared butter pie crust dough into a tart pan and parbake for 8 to 12 minutes. Remove and convert to cooling rack.
Remove potatoes from oven and reduce temperature to 350°F, let cool a bit, and remove skins.
Add potatoes, butter, cheeses, eggs, spices, and onion into a large bowl. Stir mixture until smooth and combined.
Fill the pie crust with filling. Bake for 40 minutes. Let cool for 15 minutes and serve.
Yield: 6 servings
Butter Pie Crust Recipe
The Author Says: “For the best pie crust, I place the butter and pastry blender in the freezer whie mixing the flour and salt. Cold ingredients and utensils help achieve a tender crust. It is necessary to parbake the crust for this recipe.” –Nicole Taylor
1-1/2 cups all-purpose flour, plus extra for rolling out dough
1/2 teaspoon coarse salt
1 teaspoon granulated sugar
1/2 cup (1 stick or 8 Tablespoons) unsalted butter, cold
1/4 cup ice water, divided use
Preheat the oven to 375 F.
In a large mixing bowl, combine the flour, salt, and sugar. Using a pastry blender, cut the butter into the flour.
When the mixture resembles sand with lumps, sprinkle half the ice water on top and bring the mass of dough together. The water should only bring the dough together; the shape should be an imperfect ball. If needed, add more water if too loose.
Scoop dough onto parchment paper and press into a ball. Wrap tightly and place in the fridge for an hour. Chilling the dough is a must.
Lightly flour a surface. Using a rolling pin, roll out dough into a 10-inch circle (using a ruler for precision). Quickly transfer to a 9-inch pie pan. Gently press the dough into the pan, cut dough that hangs over the pan, and crimp the edges.
Reduce oven to 325 F.
Parbaking: Line the crust with parchment paper and place ceramic pie weights (or dried beans) on top. Place in oven and let the shell bake for time listed above. Remove and convert to cooling rack.
Note: If your pie edge starts to brown too quickly, place strips of foil over the crust edges.
Recipe Source: “The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen” by Nicole A. Taylor (Countryman Press)
Reprinted with express permission.
Savory Sweet Potato Pie Recipe Photo ©2015 Nicole A. Taylor (Countryman Press)