Was inspired by my rosemary roasted sweet potatoes to make this; works great as a pie! Super delicious and easy to make. Even people in my family who don't like sweet potatoes loved it! Simple as one whole pie or bake in mini cupcake pans for easy appetizers or individual portioned side dish.

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 45 mins
additional:
1 hr 5 mins
total:
3 hrs 5 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Rosemary Crust:
Sweet Potato-Parmesan Filling:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

If making individual-sized pies in cupcake pan, biscuit cutters or circle-shaped cookie cutters are great for cutting the crust.

Nutrition Facts

373 calories; protein 6.4g 13% DV; carbohydrates 35.9g 12% DV; fat 23g 35% DV; cholesterol 94.9mg 32% DV; sodium 278.5mg 11% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/23/2016
Made this with an olive oil crust instead of a butter pie crust and it complimented the filling quite well. The filling itself though delicious was fairly homogeneous and the recipe made a lot for a 9 inch pie pan (ours made a little hill in the crust and there was still more to spare!). If I made it again I would cut the amount of sweet potato by a bit and reserve some of the parmesan to put on top for a bit of browning and visual appeal. Read More
(4)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/23/2016
Made this with an olive oil crust instead of a butter pie crust and it complimented the filling quite well. The filling itself though delicious was fairly homogeneous and the recipe made a lot for a 9 inch pie pan (ours made a little hill in the crust and there was still more to spare!). If I made it again I would cut the amount of sweet potato by a bit and reserve some of the parmesan to put on top for a bit of browning and visual appeal. Read More
(4)
Rating: 5 stars
11/04/2018
Yum I made this for the first time recently to take to a party. It was a big hit! So easy to make and no pre baking of the pastry shell required. The only alteration I made was a little more cold water to form the dough and the addition of parsley and chives to the filling. A great way to use up all our home grown sweet potatoes. Read More