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Savory Sweet Potato Pie
5 from 2 votes

Savory Sweet Potato Pie

Make this savory sweet potato pie with puff pastry, caramelized balsamic onions, and cheese – the perfect main dish for the holiday season.

Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings: 12 slices
Calories: 350 kcal
Course: Cake
Cuisine: American

Ingredients

  • 9 oz white onion 250 g, or yellow onion
  • 9 oz red onions 250 g
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon thyme dried
  • 2 tablespoons sugar
  • 6 tablespoons balsamic vinegar
  • 1.3 lbs sweet potato 600 g
  • ¾ cup gruyere cheese 150 g (Note 1, or a vegetarian alternative
  • 10 oz puff pastry 275 g (Note 2)
  • 2 egg
  • 1 cup heavy cream about 30% fat, 250 ml
  • salt fine sea salt and freshly ground
  • black pepper fine sea salt and freshly ground

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F/ 200°C. Line the springform with parchment paper.
  2. Cook onions: Peel and slice the onions. Heat the olive oil in a large non-stick pan and saute the onions on medium-low heat until translucent and starting to get soft, about 8 minutes. Add the thyme, sugar, and balsamic vinegar and continue cooking the onions, stirring often, until the onions start to caramelize and are soft. Remove and let cool slightly while you prepare the rest.9 oz white or yellow onions/ 250 g + 9 oz red onions/ 250 g + 2 tablespoons extra virgin olive oil + ½ teaspoon dried thyme + 2 tablespoons sugar + 6 tablespoons balsamic vinegar
  3. Prepare sweet potatoes and cheese: Peel and slice the sweet potatoes into thin slices with the help of a mandoline. Set aside. Grate the cheese and set it aside as well.1.3 lbs sweet potatoes/ 600 g
  4. Prepare pastry: Thaw it and roll it according to the packet's instructions if using frozen puff pastry. Place it in the prepared tin. Pierce the pastry with a fork all over.10 oz puff pastry/ 275 g
  5. Assemble the pie: Divide the sweet potatoes into three even portions. Arrange one part of the potatoes into the baking dish and sprinkle generously with sea salt and black pepper. Cover with half of the onions and half of the grated cheese. Repeat with the second portion of sweet potatoes and the remaining onions and cheese. End with a layer of sweet potatoes.¾ cup Gruyere cheese or a vegetarian alternative/ 150 g
  6. Whisk the eggs and cream. Season well and pour the mixture into the gratin dish.2 eggs + 1 cup heavy cream/ 250 ml + fine sea salt and freshly ground black pepper
  7. Bake for 50 minutes or until the sweet potatoes are cooked through. Loosely cover the pie with aluminum foil after about 30 minutes of baking time to prevent the top of the pie from getting too dark. Let the pie rest for about 10 minutes before serving.

Notes

  • Cheese: Gruyere is a good melting cheese. You can substitute it with another kind of good melting cheese you like. If you want this pie to be vegetarian, make sure to choose a vegetarian type of cheese.
  • Puff pastry: I use already rolled puff pastry found in the refrigerator section of the supermarket. You can use homemade puff pastry or frozen puff pastry, which should be thawed and rolled according to the packet's instructions.

Nutrition Information

Serving 1slice Calories 350kcal (18%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 13g (76%) Cholesterol 38mg (13%) Sodium 272mg (11%) Fiber 3g (12%) Sugar 9g (18%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 350

% Daily Value*

Serving 1slice
Calories 350kcal 18%
Carbohydrates 29g 10%
Protein 8g 16%
Fat 23g 35%
Saturated Fat 9g 45%
Polyunsaturated Fat 13g 76%
Cholesterol 38mg 13%
Sodium 272mg 11%
Fiber 3g 12%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.