Spicy Sweet Potato Pie

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This wonderful pie is a delicious addition to your special-occasion buffet or your Yom Tov table!
Yield: 2 (9 inch) pies

1h 8
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Prepare the Sweet Potato Pie

  1. Dice the onions and sauté in oil.

  2. 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.

  3. 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.

  4. Cover with pie dough or lattice work. Bake at 350 degrees Fahrenheit for 45 to 50 minutes, or until browned.

Credits

Variations:

You can also make this using flaky dough. Place flaky dough in bottom of nine by 13 inch pan. Spread mushroom filling over dough. Spread sweet potato mixture on top. Cover with additional flaky dough. Prick with fork and bake as above.

Description:
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

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1 Comment

Megan Levy •

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

Raquel Malul Kosher.com Team •
Reply to Megan Levy

Hi, I would say 3 medium-sized potatoes. Yes, this pie will definitely freeze well! Just make sure to cover it properly.