Yummy Recipe
Savory sweet potato, apple, and onion pies (Makes 2 pies)
You'll Need
2 deep-dish pie crusts
2 medium sweet potatoes
1.5 small sweet yellow onions
2.5 medium Honeycrisp apples
Sliced Cheese (I used muenster this time, but I think a good, smoky gouda would be even better)
sage
allspice
garlic powder
balsamic vinegar
2 cups veggie broth
salt
pepper
To Make
1. Peel and thinly slice sweet potatoes. Boil slices in 2 cups veggie broth. I did this in an uncovered dish in the microwave to cut back on time, but you could do it on the stove or steamed, depending on what you want. Either way, cook them until al dente, still a little crisp, but mostly done.
2. While potatoes are cooking, thinly slice onions and sweat them in a pan with about a tablespoon of olive oil. As they cook, add balsamic vinegar, sage, and allspice to taste. Cook until onions are translucent.
3. Core and slice apples. Add apples and cooked sweet potatoes to the pan and mix. Pour in about half the broth from cooking the potatoes and saute over medium heat. Add sage, salt, pepper, garlic powder, and allspice to taste.
4. Spoon filling mixture, including some of the broth "gravy" into pie shells. Cover the tops of both pies, including edges, with tin foil and bake at 350 for 25 minutes.
5. Take pies out, remove tin foil, and top with slices of cheese, enough to cover tops. Return to oven, uncovered, and bake for 15-20 minutes more, until cheese has melted and edges of pie crust have browned.
DEeeeelicious!
You'll Need
2 deep-dish pie crusts
2 medium sweet potatoes
1.5 small sweet yellow onions
2.5 medium Honeycrisp apples
Sliced Cheese (I used muenster this time, but I think a good, smoky gouda would be even better)
sage
allspice
garlic powder
balsamic vinegar
2 cups veggie broth
salt
pepper
To Make
1. Peel and thinly slice sweet potatoes. Boil slices in 2 cups veggie broth. I did this in an uncovered dish in the microwave to cut back on time, but you could do it on the stove or steamed, depending on what you want. Either way, cook them until al dente, still a little crisp, but mostly done.
2. While potatoes are cooking, thinly slice onions and sweat them in a pan with about a tablespoon of olive oil. As they cook, add balsamic vinegar, sage, and allspice to taste. Cook until onions are translucent.
3. Core and slice apples. Add apples and cooked sweet potatoes to the pan and mix. Pour in about half the broth from cooking the potatoes and saute over medium heat. Add sage, salt, pepper, garlic powder, and allspice to taste.
4. Spoon filling mixture, including some of the broth "gravy" into pie shells. Cover the tops of both pies, including edges, with tin foil and bake at 350 for 25 minutes.
5. Take pies out, remove tin foil, and top with slices of cheese, enough to cover tops. Return to oven, uncovered, and bake for 15-20 minutes more, until cheese has melted and edges of pie crust have browned.
DEeeeelicious!