My very dear friend, Bethany, inspired this recipe. Bethany and I used to rent a house together with our significant others and we would drive them nuts because Bethany and I would almost only talk about food, cooking, or what we were going to eat at the next meal.
We also would tend to leave a hell of a mess to clean up in the kitchen! But there was not much cause to complain, because most of our meals turned out to be fantastic (obviously;). We did have some occasional mishaps, like the time I accidentally poured a cocktail blend/infusion over tofu baked it just before a huge group of people came over for dinner. But generally, I would say that as a cooking team, Bethany and I had more hits than misses.
This savory pie recipe is inspired by a sweet potato mash that Bethany made this summer. A group of us rented a house in the Berkshires and Bethany and I (of course) cooked dinner for everyone one night. We forgot to buy butter and cream to mix into the mash, so Bethany used some coconut oil and ginger we had bought for other recipes we were making. When she was putting it together, I was nodding yes, but secretly thinking “Ewwww. That is NOT going to be a good flavor combo.” But when she served it and I had a bite, I wanted to lick my plate – IT WAS SO GOOD. Who knew sweet potato, coconut, and ginger worked together so well? I was unsure it would translate as a pie, so I made it a few times before committing to put it on Impatient Foodie. I tested this pie on myself, my husband, my friend, Nick, my friend, Benny, and at a dinner party with family friends – All great reviews and everyone asked for the recipe.
NOTE: Because Magazine loved this pie and we made a little video about it together 🙂 Check it out here http://www.becausemagazine.com/fashion/2014/10/aw14-elettra/
SAVORY SWEET POTATO PIE
See my Pie Crust Worth It, Not Worth It for ingredient list and recipe. First prep your crust and put it in the fridge for at least one hour. Meanwhile…
2 LARGE SWEET POTATOES
2 TABLESPOONS OF COCONUT MANNA
2 TABLESPOONS OF FRESH GINGER, MINCED OR
GRATED VERY FINE
PINCH OF SEA SALT
- Heat oven to 450F
- Line a baking tray with aluminum foil
- Scrub your potato well and dry very well (if you leave them wet, they will steam and not bake!)
- Poke each potato with a fork about 10 times.
- Put the potatoes on your lined baking tray and put them in the oven for 30 minutes
- After 30 minutes, flip over the potatoes and leave them in the oven for another 20-30 mins.
- Once they fully baked, pull them out of the oven and let cool until you can handle them (don’t let them get too cool!)
- Remove the skin with your hands and discard it.
- Place sweet potatoes in a large bowl and add your coconut manna and ginger.
- Mash everything together until potatoes are totally smooth and all ingredients are mixed very well.
- Add sea salt to taste.
- Put your oven down to 375F
- Pull your cooling pie pastry out of the fridge and let it rest for about 5 minutes.
- Roll it out like the dough was a clock. Don’t work back and forth. Start in the middle and gently roll the dough out to 3 o’clock, then back to the center and gently roll to 6 o’clock, then back to the center and gently roll to 9 o’clock… you get the idea. Do this until you have a nice circle that is about ¼ inch thick.
- Place the pie dough gently your pie pan and push down into the sides very gently. Poke the bottom of the pie with a fork a few times. Fit the dough around the rim with a little extra room because the dough will shrink slightly as it bakes.
- Brush the rim of your pie with the egg wash very lightly.
- Add in your sweet potato filling and smooth it out.
- Put it in the oven for about 45 minutes.
- Once it’s done, pull it out of the oven and let it cool for at least 10 minutes.