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Parve
Easy
1 Hour
Diets 
This wonderful pie is a delicious addition to your special-occasion buffet or your Yom Tov table!
3 onions
3 8 ounce cans mushrooms
Gefen Garlic Powder, to taste
pepper, to taste
salt, to taste
2 tablespoons plus 3 tablespoons Mishpacha Flour, divided
2 prepared pie shells, unbaked, plus additional dough for top
1/2 cup oil, plus more to sauté
3 eggs, beaten
3 tablespoons sugar
3 sweet potatoes, cooked, drained and mashed
Dice the onions and sauté in oil.
Add three cans of mushrooms, drained. Add garlic powder, pepper, and salt, to taste. Add two tablespoons flour to mixture. Spread this mixture into pie shells.
Add 1/2 cup oil, beaten eggs, three tablespoons flour, three tablespoons sugar, and a dash of salt to sweet potatoes. Mix well and spread over mushroom mixture.
Cover with pie dough or lattice work. Bake at 350 degrees Fahrenheit for 45 to 50 minutes, or until browned.
Yield: 2 (9 inch) pies
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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3 of what size sweet potato? It would be better to have a weight of sweet potato, since my sweet potatoes weigh over 500g each, and 3 of these seem to be too much.
Also, since the recipe makes 2 9″ pies, it would be very helpful to know if it freezes well, so that the second pie can be frozen
Hi, I would say 3 medium-sized potatoes. Yes, this pie will definitely freeze well! Just make sure to cover it properly.