This Sweet Potato and Vegetable Pie was created many years ago when I was using ‘blogger’ to post my creations. Although I have moved to my new domain many years ago, those old posts are still lingering there in a private mode. I am talking about when I first started blogging, which was decades ago. The pictures may not be so great but those dishes were definitely cooked and posted with the same amount of love as now. So, sharing this delicious Sweet Potato and Vegetable Pie for all to enjoy.
This delicious sweet potato and vegetable pie consists of an olive oil, whole wheat and spinach crust; a filling of assorted vegetables and a topping of boiled and mashed sweet potatoes with herbs and spices. The ingredients mentioned below yielded one 8inch and two 4 inch pies. It may seem to be be a long recipe, but actually, it doesn’t take much handling time and can be put together at ease.
Note-
I made one 8 inch pie and two smaller 4 inch ones. If you want to make just one 8 inch pie, then just use 2/3 of the ingredients listed.
It was a very filling dish and the spicy sweetness of the potatoes with the crunch in the vegetables was much admired. The crust was nice and crumbly as well.
Continue reading for the full, printable recipe for this Sweet Potato and Vegetable Pie.
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Sweet Potato and vegetable pie
Ingredients
- ***I made one 8 inch and two 4 inch pies. If you would like to make just one 8 inch pie, use ⅔of the listed ingredients and ignore the instructions for the smaller pies.
For the crust-
- 2 C wholewheat flour ( I used atta)
- 3 handfuls of fresh leaf spinach
- ⅓ C of olive oil
- 1 tsp salt
For the filling-
- 1 C small broccoli florets
- ¾ C sweetcorn
- 1 yellow pepper, chopped into small pieces
- 1 small red onion, finely chopped
- 3 pods of garlic, finely chopped
- 2 tbls olive oil
- salt and freshly ground pepper to taste
For the topping-
- 500 gms of sweet potato, peeled and chopped
- 1 tblsp dried sage
- ½ tsp ( more or less) crushed red chillies
- salt and freshly ground pepper to taste
Others-
- 100 gms of cheddar cheese, grated
Instructions
The crust-
- Pre heat oven at 190 deg C.
- Mix all the ingredients together and place it in a food processor.
- Pulse till the mixture resembles fine crumbs.
- Take ⅔ of the mixture and press against the bottom and up the sides of an 8 inch flan dish.
- Divide the rest of the mixture equally between two smaller 4 inch cases and repeat the same.
- Very gently, prick all over with a fork.
- Place in the centre of the pre heated oven and bake the cases for 10-12 minutes. Let it cool on a rack while you make the filling.
The filling-
- Heat the oil in a pan.
- Place all the ingredients and season with salt and freshly ground pepper.
- Stir fry for a minutes or till the onions are translucent but the rest of the vegetables are still have their crunch. Keep aside.
The topping-
- Place the sweet potatoes along with a tbsp of water in a a microwavable bowl and prick all over with a fork.
- Cover the bowl loosely with cling film and microwave for about 6-7 minutes or till soft.
- Add the rest of the ingredients and mash till smooth. Keep aside.
To assemble-
- Pre heat the oven at 190 deg cel.
- Divide the filling among the three pans and spread it out over the crust.
- Sprinkle ½ of the grated cheese over the filling.
- Top with the sweet potato mash…either pipe it or just spread it on top.
- Sprinkle a little more crushed pepper over it.
- Bake in the centre of the pre heated oven for 20-25 minutes or till the cheese melts and the top is slightly brown. (note: bake the smaller ones separately )
- Slice and serve hot on it's own or with some fresh salad.
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Until next time,
Sunita
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