Years ago Hannah and I invented a savory custard pie, spicy and flavored with sweet potatoes, after a happy accident in the kitchen. We swore we'd make it again but somehow it took me 4 1/2 years to do it. Here I repost and slightly adapt the recipe, just in time for the first day of autumn, which suits it nicely:
Savory Sweet Potato Pie
- 4 sweet potatoes, roasted until very soft
- 4 or 5 eggs, beaten
- 1/2 c. cream (or milk)
- 2 T minced onion (or more to taste)
- 1/2 tsp salt
- 1/4 tsp cayenne (or more to taste)
- 1 tsp nutmeg (or more to taste)
- 1/2 tsp freshly ground black pepper (or more to taste)
- 1 unbaked, unsweetened pie crust
Arrange pie crust in Pyrex pie plate. Remove sweet potatoes from skins and mash well. Stir in eggs, onion, cream, salt, and spices. Taste to correct seasoning; the black pepper should be noticeable. Pour into pie shell and bake at 375 F for 20 minutes or more until lightly browned.
The spices listed in the recipe are a sort of minimum; I like it with a good deal more black pepper, myself, and I could see adding curry powder or garam masala to it instead of the nutmeg. I recommend serving it with cottage cheese or plain yogurt and sliced fruit, plus a simply prepared green vegetable. A dish of white beans is also nice on the side, if you have one.
(What the heck is wrong with my camera's focus?)
bearing blog 