Savory Sweet Potato Pie recipe
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Ingredients
- 1 ¾ cups all-purpose flour 1 teaspoon roughly chopped fresh rosemary salt and ground black pepper to taste 10 tablespoons cold butter, cut into cubes ⅓ cup ice water 2 pounds sweet potatoes ½ cup milk ½ teaspoon olive oil, or to taste ½ cup butter, softened 2 eggs ¼ cup grated Parmesan cheese 2 cloves garlic, minced salt and ground black pepper to taste
Nutrition Info
- 373 caloriescarbohydrate: 35.9 gcholesterol: 94.9 mgfat: 23 gfiber: 3.3 gprotein: 6.4 gsaturatedFat: 14 gservingSize: -sodium: 278.5 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Savory Sweet Potato Pie
Directions
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Pulse flour, rosemary, salt, and pepper together in a food processor until evenly mixed, add cold butter and pulse until mixture resembles coarse crumbs. Drizzle cold water into mixture and pulse until dough comes together. Transfer dough to a bowl and refrigerate, 1 hour to 2 days.
Place sweet potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 50 minutes. Drain and run cold water over sweet potatoes, carefully remove peels.
Stir milk and olive oil together in a bowl.
Beat sweet potato and softened butter together in a bowl using an electric mixer until smooth. Stir milk-olive oil mixture, eggs, Parmesan cheese, and garlic into sweet potato mixture until smooth, season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough on a floured surface using a rolling pin. Roll dough around rolling pin and press in a pie dish, trimming edges. Pour sweet potato filling into crust.
Bake in the preheated oven until a knife inserted in the middle of the filling comes out clean, 55 to 60 minutes. Cool pie about 5 minutes before serving.