This hearty and comforting sweet potato and sage pie encased in a buttery pastry crust is a celebration of autumn flavours from the cozy kitchens of the Shire for a cold and dreary fall day! For more hobbit-inspired savoury pies try our Potato Leek Pie for a springtime version, or explore the full Fall in Middle Earth collection for more seasonal recipes from across the lands.
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? Explore the complete Fall in Middle Earth collection for more seasonal recipes from across the lands of 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.
For more fall comfort dishes try our Sage Butter and Pear Grilled Cheese or our Harvest Apple Salad with Maple Cider Vinaigrette.
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 ⅛-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 ⅓ of the potato slices, alternating between sweet and regular potato slices, in the pie crust. Top with ⅓ of the cheese. Drizzle ⅓ 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!
Sweet Potato and Sage Pie
Ingredients
Pie Crust
- 2 ½ cups (300 g) all-purpose flour plus extra
- 1 tsp (6 g) kosher salt
- 1 stick (113 g) cold butter diced
- ½ cup (125 ml) ice water
Sweet Potato and Sage Pie
- 1 lb (454 g) sweet potatoes peeled
- 1 lb (454 g) yellow flesh potatoes such as Yukon Gold
- 1 cup (250 ml) heavy whipping cream
- 1 tbsp (7.5 g) all-purpose flour
- 1 tbsp (15 ml) chopped fresh sage
- 1 ½ tsp (9 g) kosher salt
- ½ tsp (3 g) ground nutmeg
- ¼ tsp (1 g) pepper
- 1 ½ cups (150 g) shredded cheddar cheese preferably white cheddar
- 1 large egg beaten
Instructions
Pie Crust
- 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.
Sweet Potato and Sage Pie
- 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 yellow potatoes into ⅛-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.
- 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 ⅓ of the potato slices, alternating between sweet and yellow potato slices, in the pie crust. Top with ⅓ of the cheese. Drizzle ⅓ 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.
- 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 or 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.
- 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!
Delicious and quite straightforward to make. My family loved it and I’m baking another one to take to a potluck this weekend!
Thanks so much! We're delighted that you and your family enjoyed the recipe 🙂
This recipe inspired me to host my own hobbit inspired dinner, and now all the dishes will be your recipes! Can this pie be made ahead?
That's so wonderful hear! Yes, you can make the pie ahead. I like to reheat it in the oven to ensure a crispy crust. To reheat, I would cover with foil and bake in a 375 deg F oven until it's hot in the centre. The foil will prevent the crust from getting too dark. You can remove the foil partway through reheating to crisp up the pastry. Hope that helps!
I make this recipe all the time when going away. It freezes so well. A mandoline is a must for making it; but it's worth the effort!
Thanks Emily! So happy to hear you enjoy it 🙂