Description
A sophisticated savory twist on the classic sweet potato pie, featuring aromatic rosemary and roasted garlic for a creamy, earthy flavor profile.
Ingredients
Scale
- 3 cups mashed sweet potatoes (approx 2 large potatoes)
- 1 pre-baked 9-inch pie crust
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350F (175C).
- Peel and cube sweet potatoes, boil until tender, drain thoroughly, and mash until smooth.
- In a skillet, melt butter over medium heat and sauté minced garlic and rosemary for 2-3 minutes until fragrant.
- Stir the garlic-rosemary butter into the mashed sweet potatoes.
- Gradually stir in heavy cream, salt, and black pepper until the filling is velvety.
- Pour the mixture into the pie crust and smooth the top with a spatula.
- Bake for 30-40 minutes until the crust is golden and the filling is set.
- Allow the pie to cool for 30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American