Sweet Potato and Sage Pie Recipe
This Sweet Potato and Sage Pie combines tender slices of sweet and Yukon Gold potatoes with a rich cream and sage mixture, all layered in a flaky homemade pie crust and topped with melted white cheddar cheese. Baked to golden perfection, this savory pie is a comforting and elegant dish perfect for fall dinners or holiday gatherings.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Pie
- Method: Baking
- Cuisine: American
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, peeled optional
- 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) ground black pepper
- 1 ½ cups (150 g) shredded white cheddar cheese
- 1 large egg, beaten (for egg wash)
Instructions
- Make the Pie Crust: In the bowl of a food processor, pulse together the flour and kosher salt. Add the diced cold butter and pulse until the mixture resembles small peas. Slowly pour in the ice water while pulsing until dough clumps together. Remove the dough onto a counter, press it together, divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Potatoes: Peel the sweet potatoes. The yellow potatoes can be peeled or left unpeeled. Using a mandolin or food processor slicing attachment, slice both potatoes into 1/8-inch slices evenly.
- Mix the Cream Mixture: In a measuring cup, whisk together heavy cream, flour, chopped fresh sage, kosher salt, nutmeg, and pepper until smooth and lump-free. Set aside.
- Preheat and Prepare Pie Plate: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate. On a floured surface, roll out one disc of chilled dough into a circle about 2 inches wider than the pie plate.
- Line the Pie Plate: Fold the dough in half carefully, transfer to the pie plate, then unfold it inside. Allow excess dough to hang over the edges.
- Layer the Pie: Arrange one-third of the potato slices in an alternating pattern of sweet and yellow potato. Sprinkle one-third of the shredded cheddar cheese over the potatoes. Drizzle one-third of the cream mixture over the layers. Repeat layering two more times with remaining potatoes, cheese, and cream mixture.
- Add the Top Crust: Roll out the second dough disc slightly wider than the pie plate. Brush the bottom crust edges with beaten egg. Place the top crust over the pie, seal edges by pressing down, trim excess dough, and crimp for a decorative finish. Brush the entire top crust and edges with the remaining egg wash, then cut several small slits to allow steam to escape during baking.
- Bake the Pie: Place the pie on a baking dish to catch any drips. Bake for 1 hour 30 minutes to 1 hour 45 minutes until the crust is golden brown and potatoes are tender. Check doneness by inserting a paring knife through the steam vents. If crust browns too quickly, cover with foil and continue baking until potatoes are cooked through.
- Cool and Serve: Allow the pie to cool for 15 to 30 minutes after baking so the filling sets, making it easier to slice and serve. Serve warm and enjoy!
Notes
- Use cold butter and ice water when making pie crust to ensure a flaky texture.
- Thin, even slices of potatoes ensure even cooking and layering.
- Fresh sage adds an aromatic flavor that complements the sweet potatoes wonderfully.
- If the crust browns too quickly, cover with foil to prevent burning while the filling cooks fully.
- Letting the pie rest before slicing helps it hold its shape and improves presentation.
Find it online: https://cookingwithsarah.com/sweet-potato-and-sage-pie-recipe/
