Stephanie’s Savory Sweet Potato Pie

Categories: Savory, Sweet

Yield: 6 servings

Total Prep Time: 1 hour 15 minutes

Ingredients:

• 5 large sweet potatoes

• ¼ cup coconut milk

• ½ cup plain Greek yogurt

• ½ cup unsweetened shredded coconut

• 1-2 tsp madras curry powder (adjust to taste)

• ½ tsp ground cumin

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• Red pepper flakes (optional, adjust to taste)

• 4 large egg whites

• One ready-to-bake pie shell

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Sweet Potatoes: Peel and chop the sweet potatoes into chunks. Boil them in a pot of water until tender, about 15-20 minutes. Drain and mash them in a large mixing bowl.

3. Mix Ingredients: Add ¼ cup of coconut milk, ½ cup of plain Greek yogurt, and ½ cup of unsweetened shredded coconut to the mashed sweet potatoes. Mix well.

4. Season the Mixture: Stir in the Madras curry powder, starting with one teaspoon and adding more according to your taste. Add ½ teaspoon of ground cumin, ½ teaspoon of black pepper, and one teaspoon of salt. Taste the mixture and adjust the seasoning as needed. If you prefer a bit of heat, add some red pepper flakes to your liking.

5. Whip Egg Whites: In a separate bowl, whip the egg whites until they form stiff peaks.

6. Fold in Egg Whites: Gently fold the whipped egg whites into the sweet potato mixture, careful not to deflate the egg whites.

7. Prepare the Pie Shell: Evenly, spoon the mixture into the ready-made pie shell.

8. Bake: Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly browned.

9. Cool and Serve: Remove the pie from the oven and let it cool slightly before serving. This dish can be served warm or at room temperature.

Enjoy this unique blend of savory and sweet flavors in a comforting pie – perfect as a standout dish for any gathering!