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

Methods:

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

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