Savory Sweet Potato Pie Paleo And Thermomix Recipes

SAVORY SWEET POTATO PIE - PALEO AND THERMOMIX

Steps:

• To make the pie crust blend all the ingredients in a food processor or Thermomix at Speed 5 for 10 seconds.
• Heat oven to 180C and place the pie crust into a 20cm square baking dish. Press down and bake for 10 minutes until turning golden.
• Remove from oven whilst you prepare the filling.
• Steam the sweet potato or use the Thermomix Varoma 100C for 20 minutes on Speed 1. Add 1 tbs butter and some salt to taste and mash. Allow to cool.
• Place some olive oil in a fry pan and add the onion - cook until slghtly brown - add the garlic and ginger and cook for an other few minutes to soften and incorporate, then add the spinach until softened and stirred through the mixture.
• When the sweet potato mash is cool enough add the eggs and onion mixture. Season with salt and pepper. Mix well and pour onto the pie crust.
• Bake pie for 25 minutes.

SAVORY SWEET POTATO PIE

Steps:

• Heat oven to 375°F. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; place on paper towels. Chop bacon; set aside. In same skillet, cook bell pepper and onion over medium heat 2 to 3 minutes, stirring constantly, until crisp-tender.
• In medium bowl, mash sweet potatoes with fork; add sugar, seasoned salt, pepper, thyme and eggs. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Stir in chopped bacon and bell pepper mixture.
• Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 1/2 inches of edge. Carefully fold edge of crust up over filling, pleating crust as necessary.
• Bake 30 minutes. Arrange bell pepper rings over filling. Bake 15 to 20 minutes longer or until crust is golden brown and center is set. Cool 5 to 10 minutes. Serve warm.

SAVORY SWEET POTATO PIE

Steps:

• 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.

SAVORY SWEET POTATO PIE

Steps:

• 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.