savory sweet potato pie

Ingredients

• Servings: 10
• rosemary crust:
• 1 3/4 cups all-purpose flour
• 1 teaspoon roughly chopped fresh rosemary
• salt and ground black pepper to taste
• 10 tablespoons cold butter, cut into cubes
• 1/3 cup ice water
• sweet potato-parmesan filling:
• 2 pounds sweet potatoes
• 1/2 cup milk
• 1/2 teaspoon olive oil, or to taste
• 1/2 cup butter, softened
• 2 eggs
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ready Time: 3 hrs 5 mins


• 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.