Savory Sweet Potato Pie

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There’s something so satisfying about a savory pie. We’re so used to pie being an afterthought or a treat to appease a sweet tooth. Don’t get me wrong, I love sweet pies, but it’s so fun when a pie is the entree that fills you up so good that you’re not even thinking about dessert! I find this sweet potato pie to be so comforting, yet unlike many comfort foods it is nutritious and you don’t have to feel guilty for eating it! Sweet potatoes are brimming with beta-carotene which promotes healthy skin, eyes and immune system. However, the body absorbs beta carotene better with the aid of healthy fats, like the good fats in the pasture butter and eggs in this sweet potato pie.

3 1/2 sweet potatoes

1 small onion

1 1/2″ piece of ginger

3 cloves of garlic

1 small zucchini

3 leaves of kale

3 leaves of chard

3 tbsp butter

4  eggs

Salt and pepper to taste

1 1/2 cups of almond flour or whole grain flour

1 1/4 tsp. salt

1/2 cup butter (may need to add more depending on the flour you use)

5 tbsp. milk (may need to add more depending on the flour you use)

First, I should tell you that I made a slightly larger batch than would fit in a pie pan. I used an 11×15 dish for this. So, if you use a pie pan you’ll probably have to cut the recipe in half.

1. Pre-heat oven to 400°. Put together crust ingredients and press dough into pan. Bake at 400° for about 10 minutes, so it’s slightly, but not fully cooked. Then, take crust out of the oven set aside and turn oven down to 350°.

2. Cut the skins off of the sweet potatoes. Then cut sweet potatoes into small cubes and steam them until they are very soft. When finished steaming, put the sweet potatoes in a pan or bowl, add a tbsp of butter and mash the sweet potatoes until it’s a smooth puree.

3. In another pan sautee the onion, garlic and ginger in butter on medium high heat until the onions are soft and almost see-through. Add the zucchini, kale and chard and sautee until they are soft. If you want the kale to be a little softer you can add a little water so it steams a little. Add salt and pepper to vegetables and to the sweet potato puree if you wish.

4. Once the vegetables are done, beat the eggs and add them to the sweet potato puree. Make sure the sweet potatoes have cooled, so the eggs don’t start to cook in the puree. Then, add the vegetables to the sweet potato and egg mixture and pour into the pan over the crust. Bake for 20-30 minutes at 350° degrees.