Savory Sweet Potato Pie

25 Apr

Excellent for brunch or really any time!

Ingredients:

Crust

  • 1 3/4 cup flour
  • 1 tsp chopped rosemary
  • salt and pepper
  • 10 T cold butter, cubed
  • 1/3 c ice water

Filling

  • 2 lbs sweet potatoes
  • 1/2 c milk
  • 1/2 tsp olive oil
  • 1/2 c butter, softened
  • 2 eggs
  • 1/4 c parmesan, shredded
  • 2 cloves minced garlic, minced
  • salt and pepper

Directions

  1. For the crust: Pulse flour and spices together in food processor until mixed; add cold butter and pulse until it creates crumbs. Drizzle cold water and pulse until the dough comes together. Transfer to a bowl and refrigerate 1 hour to 2 days.
  2. In a large pot, bring the sweet potatoes to boil in salted water. Reduce to medium-low and simmer for 50 minutes or until tender. Drain and rinse with cold water; remove peels.
  3. In a small bowl, stir together milk and olive oil; set aside.
  4. In a large bowl, beat sweet potatoes and butter together until smooth. Stir in milk mixture, eggs, parmesan, and garlic until smooth. Season with salt and pepper.
  5. Preheat oven to 350 F. Roll dough and press into pie pan. Pour filling into crust. Bake 55-60 minutes, or until a knife inserted in the middle comes out clean. Cool about 5 minutes, and serve hot.

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