This is a simple savory pie that uses sweet potatoes or yams. I’ve made it with purple yams and it looks gorgeous. A fresh leafy salad with shallots and sundries tomatoes in a light lemon dressing makes for the perfect complement.
1 medium yum
1 Tbsp olive oil
2/3 cup cream
1/3 cup finely grated parmiggiano
3 oz soft goat cheese
Sea salt and freshly ground black pepper
Basic pie crust (or gluten free pie mix such as Bob’s Red Mill pie crust mix)
Preheat oven to 400 degrees F.
Dice yam, place in a baking dish, drizzle with olive oil and roast for 30 minutes or until tender.
Meanwhile, make pastry dough according to directions.
Roll pastry large enough to line a 9 1/2” round loose-based pie dish. Lift pastry into tin, press into sides, trim edges and prick base with for. Cover and refrigerate for at least 20 minutes.
Reduce oven to 375 degrees F.
Line pastry dish with baking paper, fill with dried beans and place in the oven. Bake 15 minutes. Remove paper and beans and bake for another 10 minutes or until browned lightly. Let cool.
Whisk eggs, cream and parmesan in a medium bowl until combined. Season with salt and pepper.
Place yams in pastry dish and pour in egg mixture. Top with crumbled goat cheese.
Bake pie for 35 minutes or until just set.
Serve warm with leafy green salad.