Description
This Sweet Potato and Sage Pie is a comforting and savory dish featuring thinly sliced sweet and Yukon Gold potatoes layered with fresh sage, rich cream, and gooey cheddar cheese encased in a flaky homemade pie crust. Perfectly baked until golden brown and tender, this pie offers a delightful blend of earthy flavors and creamy textures, making it an excellent centerpiece for cozy dinners or holiday meals.
Ingredients
Pie Crust
- 2 ½ cups (300 g) all-purpose flour, plus extra for rolling
- 1 tsp (6 g) kosher salt
- 1 stick (113 g) cold butter, diced
- ½ cup (125 ml) ice water
Sweet Potato and Sage Pie Filling
- 1 lb (454 g) sweet potatoes, peeled
- 1 lb (454 g) yellow flesh potatoes, such as Yukon Gold, unpeeled
- 1 cup (250 ml) heavy whipping cream
- 1 tbsp (7.5 g) all-purpose flour
- 1 tbsp (15 ml) chopped fresh sage
- 1 ½ tsp (9 g) kosher salt
- ½ tsp (3 g) ground nutmeg
- ¼ tsp (1 g) pepper
- 1 ½ cups (150 g) shredded cheddar cheese, preferably white cheddar
- 1 large egg, beaten (for egg wash)
Instructions
- Make the Pie Crust: In the bowl of a food processor, combine the flour and kosher salt; pulse once or twice to mix. Add the diced cold butter and pulse until the mixture resembles small peas. Pour in ice water while pulsing until the dough starts to cling together in small clumps which hold when squeezed. Transfer the dough onto a floured surface and press it together by hand. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare Potatoes and Cream Mixture: Peel the sweet potatoes; leave the yellow potatoes unpeeled. Using a mandolin or slicing attachment on a food processor, slice both types into 1/8-inch thin slices. In a measuring cup, whisk together heavy cream, flour, chopped sage, kosher salt, nutmeg, and pepper until smooth and lump-free. Set aside.
- Preheat and Prepare Pie Plate: Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate. On a floured surface, roll out one dough disc into a circle about 2 inches larger than the pie plate. Fold it in half and carefully place into the pie plate. Unfold and press dough gently into the plate, allowing excess dough to hang over the edges.
- Assemble the Pie: Arrange a third of the potato slices alternately (sweet and yellow) in the pie crust. Sprinkle a third of the cheese over the potatoes and drizzle a third of the cream mixture evenly on top. Repeat this layering two more times with remaining potatoes, cheese, and cream mixture.
- Add Top Crust and Seal: Roll out the second dough disc into a circle slightly larger than the pie plate. Brush the edges of the bottom crust with beaten egg. Place the top crust over the filling, press edges together to seal, trim excess dough, and crimp edges decoratively. Brush the entire top crust including crimped edges with the egg wash. Cut several steam vent slits in the top crust.
- Bake the Pie: Place the assembled pie on a baking tray to catch drips. Bake at 350°F for 1 hour 30 minutes to 1 hour 45 minutes, until the crust is golden and potatoes are tender (test by inserting a paring knife through the steam slits). If the crust browns too quickly, cover loosely with foil and continue baking until potatoes soften.
- Cool and Serve: Remove pie from oven and let it cool for 15 to 30 minutes to allow filling to set for easier slicing. Serve warm and enjoy the rich blend of sweet potatoes, sage, and cheddar in a flaky pie crust.
Notes
- Using a mandolin ensures even and thin potato slices for uniform cooking.
- Chilling the dough helps create a flaky crust that holds shape during baking.
- Be sure to cut steam vents in the top crust to prevent sogginess and allow moisture to escape.
- If the crust browns too quickly, cover with foil to avoid burning while potatoes continue cooking.
- Letting the pie cool before slicing helps maintain slice shape and prevents filling from oozing out.
- Substitute fresh sage with dried if unavailable, using about 1 teaspoon dried sage.
