This sweet potato pie is the perfect side dish for the holiday season (hey it’s even a great side for Thanksgiving!).
Can we talk about Thanksgiving sides for a hot second? Becuase I really feel like I love them more than I should. Actually, I’m completely sure that I love them more than I should but can we all just agree that Thanksgiving sides are what make that dinner so good?
I mean we have the sweet potatoes, the stuffing, the cranberry sauce, the gravy, and the dinner rolls. Sides also give everyone at the table the opportunity to bring something new and unexpected like stuffed dates or bacon mushrooms. And while I love turkey as much as the next person, the sides are what, in my opinion, make the meal a great one.
So as a declared side-aficionado, I’ve been trying to come up with more side dish ideas and this Sweet Potato Pie is the perfect addition to my list because it’s so delicious! Like really, really delicious.
Actually, this sweet potato pie is probably my favorite side dish ever. It has all the things a good side dish recipe should have. Which means it’s a total crowd favorite, it’s incredibly delicious, it pairs beautifully with the main meal, and it’s really easy to make at home. I mean what else can we ask for, right?
So yes, this is good, easy, everyone is going to ask you for the recipe, and it uses seasonal ingredients (yellow sweet potatoes!).
My big secret? Add a bit of sugar. I know it sounds crazy, but the sugar is what makes this sweet potato pie shine. The recipe is still a savory one, but with the sugar, the flavors get a million times more complex.
2 Sweet potatoes
½ Cup flour
¼ Cup sugar
½ Cup butter
2 Tbsps vegetable oil
½ Cup chicken stock
¼ Cup heavy cream
1 Tsp onion powder
1 Tsp garlic powder
Olive oil drizzles
Preheat oven to 350F.
In a bowl mix the hands the flour, half the sugar, and butter. Mix until crumbly.
Using a fork make holes into the sweet potatoes and place them in the microwave for 3 minutes, then cut into bite sizes pieces.
In a bowl place the chopped sweet potatoes, onion powder, garlic powder, the heavy cream, chicken stock and, drizzle olive oil. Stir to combine.
Transfer to an iron skillet and top with the crumb mix.
Transfer to the oven and bake for 15 – 20 minutes or until the crumbs are toasted.
Serve and enjoy.