Description
A savory twist on the classic sweet potato pie, featuring a creamy filling infused with garlic and fresh rosemary in a flaky crust.
Ingredients
Scale
- 3 cups mashed sweet potatoes (about 2 large potatoes)
- 1 pie crust (store-bought or homemade)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375F (190C).
- Peel and cube sweet potatoes, boil until tender, drain, and mash until smooth.
- Melt butter in a skillet over medium heat. Add minced garlic and rosemary, sautéing for 2 minutes until fragrant.
- Stir the garlic-rosemary butter and heavy cream into the mashed sweet potatoes.
- Season the mixture with salt and black pepper, stirring until well combined.
- Roll out the pie crust and place it in a 9-inch pie pan. Prick the bottom with a fork.
- Pour the sweet potato filling into the crust and smooth the top.
- Bake for 35-45 minutes, or until the crust is golden brown and the filling is set.
- Cool for 20 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American