Monday, July 18, 2011

Savory Sweet Potato Pie

After that success of a veggie pizza crust, I decided to tackle a veggie pie crust as well. And what better pie to test it out on than a savory sweet potato pie? This pie was delicious, smooth, and addictive. I used zucchini and carrots in the crust, but probably any shreddable veggie would do!

Savory Sweet Potato Pie:
Ingredients:
crust
1/2 lb zucchini, shredded
1/2 lb carrots, shredded
1/3 cup flour (any kind, I used whole wheat)*
pinch salt and pepper
1 tablespoon olive oil

filling
3 large sweet potatoes (almost 3 pounds)
1/2 cup plain yogurt (I used greek, but regular will work too)
1 16 oz can chickpeas, drained and rinsed
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
pinch salt and pepper
2 eggs
2 tablespoons flour*

Directions:
1. Heat the oven to 400 degrees F. Spray a pie dish with cooking spray.
2. Combine all the crust ingredients in a medium bowl and press into the prepared pie dish. Bake for 25 minutes, until golden brown and set. Allow to cool for a few minutes when done.
3. While the crust is baking and cooling, prepare the filling: Peel and dice the sweet potatoes into about 1/2 inch chunks.
4. Place the sweet potatoes in a large pot, cover completely with water, and add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 20 minutes, until the sweet potatoes are very tender.
5. Drain the potatoes and plac ethem in a food processor with the chickpeas, herbs, salt, pepper, and yogurt. Puree until smooth, then add the eggs and flour and process until combined.
6. Spread the filling into the cooked crust and bake for 35-40 minutes, until the filling is set.
7. Garnish with greek yogurt

*to make this recipe gluten free, I would suggest using chickpea flour or brown rice flour

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