This savoury sweet potato and sage pie with a buttery pastry crust is the perfect hearty dish for a potato-loving hobbit on a crisp fall day!
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what would delights would the men of Gondor or Rohan enjoy as the leaves begin to turn and fall to the earth? Or what enchanting autumnal delicacies would the Elves enjoy amongst the falling leaves of Rivendell? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
The Shire
Let us journey to the Shire, with the cozy comforts of a hobbit hole, to enjoy a rich and comforting sweet potato pie. The halflings’ love for po-tay-toes is well known – and what better way to enjoy this humble ingredient than in a decadent savoury pastry. Encased in a buttery crust, this potato pie is a celebration of fall flavours with the addition of sweet potatoes and fresh sage. Layered with sharp cheddar cheese and a dash of cream, this autumnal pie is the perfect dinner to warm you up on a cold and dreary fall day.
Ingredient Notes
Sweet Potatoes: Look for sweet potatoes that are smaller in size and have a similar diameter to the regular potatoes that you are using. Peel the sweet potatoes before slicing.
Potatoes: I prefer to use a waxy yellow-fleshed potato, such as Yukon Gold, which take on a soft, creamy texture after baking. Russets would also work as well.
Cheese: I used an English style white cheddar but feel free to use another cheese instead. Gruyère would be another great option.
How to Make Sweet Potato and Sage Pie
Make the pie dough
In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Cover with plastic wrap and chill for at least 1 hour.
Prep the filling
Peel the sweet potatoes. If using yellow flesh potatoes, the peel doesn’t need to be removed. Using a mandolin or food processor with a slicing attachment, thinly slice both the sweet and regular potatoes into 1/8-inch slices. In a measuring cup, combine the heavy cream, flour, chopped fresh sage, kosher salt, nutmeg, and pepper. Whisk together until there are no lumps. Set aside.
Shape the pie
Preheat the oven to 350°F. Lightly grease a 9” pie plate. On a lightly floured surface, roll one disc of dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
Arrange 1/3 of the potato slices, alternating between sweet and regular potato slices, in the pie crust. Top with 1/3 of the cheese. Drizzle 1/3 of the cream mixture over the potatoes. Repeat two more times with the remaining ingredients.
Roll out the remaining disc of dough into a circle that is a little wider than the pie plate. Brush the bottom edge of the pie crust with the beaten egg. Place the top crust over the pie and press down to seal the edge. Trim the excess pie dough around the edge and crimp to create an attractive crust. Brush the top of the crust and the crimped edges with the egg wash. Cut several slits in the top crust for steam to escape.
Bake the pie
Place the pie on a baking dish to catch any drips – the filling may bubble over while baking. Bake for 1 hour 30 minutes to 1 hour 45 minutes until the crust is brown and the potatoes are fully cooked. Check the potatoes are done by inserting a paring knife through the steam slits. If the crust becomes too dark, cover with foil and continue baking until the potatoes are tender.
Serve the Sweet Potato and Sage Pie
When the potato pie is fully cooked, set it aside to allow it to cool somewhat. It will be hard to cut the pie and have it hold its shape while the filling is hot straight from the oven. Let the pie sit for about 15 to 30 minutes. Slice and then serve. Enjoy!
