Open Leek Sweet Potato Pie Recipes

OPEN LEEK & SWEET POTATO PIE

Steps:

• Heat the oil in a large ovenproof frying pan. Add the leeks and a pinch of salt, then cook over a medium heat for a couple of mins until beginning to wilt. Tip in the sweet potato, cover the pan then cook, stirring occasionally, for 15 mins until the potato is mostly softened. Stir in the coriander seeds, chilli flakes, garlic and season. Give everything a gentle stir - you want the potato to remain intact as much as possible - then remove the pan from the heat and set aside to cool slightly.
• In a large bowl, whisk together the ricotta, eggs and lemon zest with some seasoning. Stir in the greens and dill, then scrape in the sweet potato filling, (set aside the frying pan afterwards) and fold everything together. Heat oven to 220C/200C fan/gas 7.
• Lay your first sheet of filo in the frying pan you used for the sweet potato (no need to wash it first). Brush the top with a little oil, then continue to layer the filo, setting each sheet at a different angle and oiling in between the layers until all edges of the pan are covered. Spoon the filling on top of the pastry, dot over the goat's cheese, then crumple the pastry in over the filling, leaving the centre of the pie exposed. Brush the top with a little more oil and scatter over the nigella seeds, if using.
• Turn the hob back on and cook the pie over a medium-low heat for 3 mins to ensure the base is crisp, then transfer to the oven and bake for 12-15 mins until the pastry is crisp and golden. Let the pie cool in the pan for 10 mins before slicing.

WORLD'S BEST SWEET POTATO PIE

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
• Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.

SWEET POTATO, CHEESE AND LEEK PIE

Steps:

• Preheat oven to 375°F
• Mix the oil, garlic and crème fraîche together in a large bowl.
• Add the sweet potato slices and toss until coated.
• Lightly grease a gratin dish.
• Layer in sweet potato mixture and leeks ending with potato on the top.
• Top with cheese and breadcrumbs or just the cheese.
• Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.

SAVORY SWEET POTATO AND LEEK TART

Steps:

• Preheat the oven to 400 degrees.
• Bake the potatoes until the center is tender when you stick a knife in it.
• Prepare tart dough. (Use your preferred pie crust. I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.).
• Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender. Add dash of water 3-4 mins into cooking to keep them from burning.
• Place all tart ingredients into food processor and blend. Mash the potatoes (skins excluded) and add to the mix.
• Cook tart shell for 10 mins at 400.
• Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden. Gently shake the dish, and if the center giggles loosely, it needs more time.
• Note: I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese. I also didn't have parsley, so added more thyme. I doubled the recipe and used an 11x14 dish. It came out great!

STEAK, POTATO, AND LEEK PIES

Steps:

• Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes.
• Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
• Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets.
• Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.