Savory Sweet Potato Pie
A delicious and extra-cheesy savory sweet potato pie recipe by Greek celebrity chef Giorgos Tsoulis.
Ingredients · Servings 7
- 700 gr sweet potato (peeled and boiled)
- 40 gr parmesan cheese (grated)
- 100 gr breadcrumbs
- salt
- pepper
- 1 egg yolk (mixed with water for the glaze)
- 100 gr cream cheese
- 100 gr cooking cream
- 80 gr cheddar (grated + extra for sprinkling)
- 50 gr parmesan (grated + extra for sprinkling)
- 80 gr gouda (grated)
- 3 spring onions (cut into thin slices)
- 3 medium eggs
- 3 egg yolks
- salt
- pepper
Method · 3 h 45 min
- Mash the cooked sweet potato with a fork in a bowl. Add the remaining ingredients for the base and mix well with a spoon.
- Wearing disposable gloves, spread the mixture on the bottom and sides of a 24 cm (9 ½-inch) round tart tin with a detachable base. Transfer to the freezer for 2 hours.
- Preheat the oven to 180°C/356° F, fan.
- Bake the base for 20 minutes. When it is ready, brush it with the diluted yolk and bake for another 10 minutes. Once ready, set aside.
- Put all the filling ingredients in a bowl and mix well with a hand whisk until the mixture is homogeneous. Pour the filling onto the baked base and sprinkle with cheddar and parmesan.
- Lower the oven temperature to 160° C/320° F, fan, and bake for 35-40 minutes.
- When ready, allow to cool, remove from the tray, and serve.
It’s a great comfort food that you can enjoy on its own or serve as a side dish with BBQ, grilled meats, lamb, or chicken. Enjoy!
For the base:
- 700 gr sweet potato peeled and boiled
- 40 gr parmesan cheese grated
- 100 gr breadcrumbs
- salt
- pepper
- 1 egg yolk mixed with water for the glaze
For the filling
- 100 gr cream cheese
- 100 gr cooking cream
- 80 gr cheddar grated + extra for sprinkling
- 50 gr parmesan grated + extra for sprinkling
- 80 gr gouda grated
- 3 spring onions cut into thin slices
- 3 medium eggs
- 3 egg yolks
- salt
- pepper
For the base:
- Mash the cooked sweet potato with a fork in a bowl. Add the remaining ingredients for the base and mix well with a spoon.
- Wearing disposable gloves, spread the mixture on the bottom and sides of a 24 cm (9 ½-inch) round tart tin with a detachable base. Transfer to the freezer for 2 hours.
- Preheat the oven to 180°C/356° F, fan.
- Bake the base for 20 minutes. When it is ready, brush it with the diluted yolk and bake for another 10 minutes. Once ready, set aside.
For the filling:
- Put all the filling ingredients in a bowl and mix well with a hand whisk until the mixture is homogeneous. Pour the filling onto the baked base and sprinkle with cheddar and parmesan.
- Lower the oven temperature to 160° C/320° F, fan, and bake for 35-40 minutes.
- When ready, allow to cool, remove from the tray, and serve.
