Enjoy a tasty combination of vegetables with smashed sweet potato for a savory pastry that’s delicious any time of day. Serve with a salad of fresh garden greens.

Recipe Adapted From This Vibrant World

Ingredients

  • 1 small Sweet Potato
  • (1) Pie Crust, uncooked
  • 2 small Leeks (white and light green parts), sliced
  • 1 cup Mushrooms, sliced
  • 1 ear Sweet Corn, kernels removed from cob
  • 2 Tbsp olive oil, divided
  • 1½ cups Cream
  • ½ cup Cashews
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Flour
  • 1 Garlic Clove
  • ½ tsp Salt
  • Pinch Pepper
  • Pinch Nutmeg

Directions

  1. Soak the cashews over night, or boil them in water for 10 minutes, to soften. Drain before using.
  2. With a fork, pierce sweet potato on all sides and roast in 375° oven until fork tender, 30-40 minutes.
  3. Meanwhile, roll out pie dough into a greased pie dish and refrigerate while making your filling.
  4. Add 1 Tbsp olive oil to frying pan and place over medium heat. Sauté sliced mushrooms, leeks, and corn kernels for 3-5 minutes. Add a pinch of salt and pepper.
  5. Scrape out the flesh of the sweet potato and discard the skin. Place into a blender or food processor. Add the cream, cashews, mustard, flour, garlic clove, salt, pepper, and nutmeg. Blend until smooth.
  6. Fill pie dough with blended filling. Arrange sautéd vegetables over the top.  Drizzle 1 Tbsp olive oil over the vegetables. Bake in 375° oven until filling is puffy and set and the pie dough is golden brown on the edges, about 30-40 minutes.