Aunt Kathi’s Cauliflower Sweet Potato Pie
March 8, 2010 § 1 Comment
I have to give a thankful shout-out to my Aunt Kathi in Palmer, AK for inspiring me to make this wonderful “pie”! A couple of weeks ago she sent me a recipe for sweet potato + cauliflower pie via email exclaiming, “I can’t imagine you not loving this one! Other fillings would be good too, but the first time, keep it ‘pure’!”
She was right on. I hardly veered from the original recipe – I just used a little less cheese. Forty minutes from start to finish, this pie is a wholesome, hearty side-dish or main course. It mixes both savory flavors – from sauteed onion, garlic & cauliflower – and sweet flavor from yams or sweet potatoes. All the ingredients are bound together by a handful of cheese and a couple of eggs that make this winter-y meal fantastically satisfying. Everyone in my family has gone back for seconds (I’ve had thirds!) and loved it – “a definite repeat!” my dad shouted, fork in hand, after a hot-out-of-the-oven taste-test.
Ingredients for “Crust”:
2 cups packed, grated yam / sweet potato (approx. 1 medium yam or 2 small)
1/2 cup minced onion
1/2 teaspoon sea salt
pepper to taste
1 egg white (reserve yolk)
Ingredients for Filling:
1 tablespoon olive oil
1 cup onion, chopped
4 cloves garlic, minced
sea salt, pepper to taste
pinch each: dried rosemary, basil, thyme
1 medium cauliflower (1.5 – 2 cups of florets)
2 eggs + reserved yolk from above
1/4 cup sharp cheddar cheese, shredded
2-3 tablespoons milk or milk alternative
1. Preheat oven to 400 degrees. In a bowl, combine sweet potato, minced onion sea salt and pepper. Add 1 egg white – reserving the yolk for later – and mix until thoroughly incorporated. In an ungreased pie pan, spread yam mixture on bottom and halfway up the sides. (I used a 9″ pie dish, but use whatever you have available – this recipe is flexible.) If shredded yam sticks to fingers, dust fingertips with flour and continue.
2. Bake “crust” in the oven for 25-30 minutes. Remove half-way and brush surface with olive oil and continue baking.
3. Meanwhile, prepare filling: on medium heat saute onion, garlic, salt and pepper for 5-7 minutes until onions have wilted. Add chopped cauliflower and herbs and cook until al dente, about 6-7 additional minutes. Remove from heat and set aside in a medium-sized bowl. Add beaten eggs and reserved yolk, cheese and milk to cauliflower.
4. Remove pie crust from oven. Using a spoon, spread cauliflower + egg mixture on top. Cook pie an additional 10 minutes. If the egg is still runny, increase heat to broil and cook an additional 1-2 minutes until the center of the pie has set. Remove from oven and let sit for 5-10 minutes before serving. I enjoyed this dish hot out of the oven, slightly warm and at room temperature; slightly warm was my favorite.
Diet Notes: Nut-free, gluten-free