Looking for the perfect Sweet Potato and Sage Pie to grace your autumn table? You’ve come to the right place! This delightful savory pie is a culinary hug, blending the earthy sweetness of roasted sweet potatoes with the aromatic charm of fresh sage, all nestled in a flaky, golden crust. It’s an ideal main dish for cozy fall evenings, holiday gatherings, or any time you crave comforting, plant-forward deliciousness that will absolutely impress. Prepare to elevate your seasonal cooking with this irresistible recipe!
Key Ingredients for Sweet Potato and Sage Pie:
This savory pie calls for simple yet impactful ingredients that come together to create a symphony of flavors.
For the Pie Crust (or use pre-made for convenience):
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup (120ml) ice water, plus more if needed
For the Sweet Potato Filling:
- 3 large sweet potatoes (about 2 lbs / 900g), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup (about 10g) fresh sage leaves, roughly chopped (reserve a few whole leaves for garnish if desired)
- ½ cup (120ml) vegetable broth
- ½ cup (120ml) heavy cream (or full-fat coconut milk for a dairy-free option)
- ½ cup (50g) grated Gruyère cheese (or nutritional yeast for dairy-free)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg, freshly grated
- 1 large egg, lightly beaten (for egg wash, optional, or omit for vegan)
How to Make Sweet Potato and Sage Pie:
This Sweet Potato and Sage Pie recipe is surprisingly easy to make, delivering a deeply satisfying and flavorful meal with minimal fuss. The rich, creamy sweet potato filling, infused with aromatic sage and a hint of nutmeg, creates a truly comforting experience. With approximately 45 minutes of active preparation time and 50-60 minutes of baking, you’ll have a show-stopping dish ready to enjoy in just under two hours.
Step-by-Step Instructions:
Prepare the Pie Crust:
- In a large bowl, whisk together flour and salt.
- Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add ice water, 1 tablespoon at a time, mixing until just combined and the dough comes together. Do not overmix.
- Divide the dough in half, form into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized. Remove from oven and set aside to cool slightly.
Sauté Aromatics:
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the diced onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and chopped fresh sage; cook for another minute until fragrant.
Create the Filling:
- Add the roasted sweet potatoes to the skillet with the onion mixture.
- Sprinkle the 2 tablespoons of flour over the vegetables and stir well to coat. Cook for 1 minute.
- Gradually whisk in the vegetable broth and heavy cream, stirring constantly until the mixture thickens slightly.
- Remove from heat and stir in the grated Gruyère cheese, nutmeg, remaining salt, and pepper. Taste and adjust seasonings as needed.
Assemble the Pie:
- On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim any excess, leaving about half an inch overhang.
- Pour the sweet potato filling into the pie crust, spreading it evenly.
- Roll out the second disc of pie dough. You can either place it directly over the filling, cut it into strips for a lattice top, or use cookie cutters to create decorative shapes.
- If using a full top crust, crimp the edges to seal. If using an egg wash (for a golden crust), lightly brush the top of the pie with the beaten egg. Make a few small slits in the top crust to allow steam to escape.
Bake the Pie:
- Place the pie on a baking sheet (to catch any potential drips).
- Bake for 20 minutes at 400°F (200°C).
- Reduce oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent with aluminum foil.
Cool and Serve:
- Remove the pie from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.
Why You’ll Love This Sweet Potato and Sage Pie:
You’re going to completely fall for this Sweet Potato and Sage Pie! The main highlight is undoubtedly the creamy, sweet and savory filling, perfectly balanced with the earthy notes of sage and a hint of warm nutmeg. Making this pie at home isn’t just about incredible flavor; it’s also incredibly cost-effective compared to buying a gourmet savory tart or quiche.
The combination of roasted sweet potatoes and fresh sage creates a rich, comforting profile that’s elevated by the cheesy, tender crust. It’s a hearty main dish that feels both wholesome and indulgent. If you adore dishes like our Cheesy Rosemary Potato Galette, you’ll find this pie offers a similar rustic charm with a unique autumnal twist. Don’t wait—try this recipe and bring some cozy, homemade goodness to your table tonight!
What to Serve Sweet Potato and Sage Pie With:
This Sweet Potato and Sage Pie is substantial enough to stand alone as a main course, but it truly shines when paired with a few complementary sides.
- Fresh Green Salad: A simple vinaigrette-dressed mixed green salad provides a refreshing counterpoint to the richness of the pie. Think crisp romaine or tender butter lettuce.
- Cranberry Sauce: A dollop of homemade or good quality store-bought cranberry sauce adds a bright, tart sweetness that cuts through the savory notes beautifully, especially during the holiday season.
- Steamed Green Beans or Asparagus: Lightly steamed or roasted green vegetables offer freshness and a vibrant color contrast.
- White Wine: A dry, crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay would pair wonderfully, enhancing the savory flavors. For a red, a light-bodied Pinot Noir could also work.
Top Tips for Perfecting Sweet Potato and Sage Pie:
- Don’t Overwork the Pie Dough: For a tender, flaky crust, handle the dough as little as possible. Overworking develops the gluten, leading to a tough crust.
- Chill Your Ingredients (Especially Butter): For the flakiest pie crust, ensure your butter is very cold and your water is ice cold. This prevents the butter from melting too quickly and creates steam pockets during baking.
- Roast Sweet Potatoes Until Tender: Don’t under-roast your sweet potatoes. They should be fork-tender and slightly caramelized to achieve the best flavor and creamy texture in the pie filling.
- Adjust Spices to Taste: The amounts for salt, pepper, and nutmeg are guidelines. Taste your filling before assembling the pie and adjust to your preference. A little extra nutmeg can really enhance the fall flavors.
- Prevent a Soggy Bottom: Baking the pie on a preheated baking sheet can help create a crispier bottom crust. You can also par-bake (blind bake) your bottom crust for 10-15 minutes before adding the filling, especially if your filling is very wet or if you prefer a very crisp crust.
- Cover Edges if Browning Too Fast: If the crust edges are browning before the rest of the pie is cooked, loosely tent them with aluminum foil or use a pie shield.
Storing and Reheating Tips:
To enjoy your delicious Sweet Potato and Sage Pie long after it comes out of the oven, proper storage is key.
- Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. Ensure it has cooled completely before storing to prevent condensation.
- Freezing (Baked Pie): To freeze a baked pie, allow it to cool completely. Wrap the entire pie or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Freezing (Unbaked Pie): You can also assemble the entire pie (without the egg wash) and freeze it unbaked. Wrap it tightly as described above. When ready to bake, remove from the freezer, unwrap, and bake from frozen at 375°F (190°C) for about 60-75 minutes, or until golden brown and heated through, adding about 15-20 minutes to the original baking time.
- Reheating: For best results, reheat slices of pie in an oven or toaster oven at 300-325°F (150-160°C) for 15-20 minutes, or until warmed through and the crust regains some crispness. Microwaving is possible but may result in a softer crust.
Final Thoughts:
This Sweet Potato and Sage Pie is more than just a recipe; it’s an invitation to savor the rich, comforting flavors of autumn. Whether it’s the centerpiece of your Thanksgiving meal, a heartwarming Sunday dinner, or a sophisticated potluck dish, its earthy sweetness and aromatic sage will leave a lasting impression. Dive in, experiment with the flavors, and enjoy the process of creating a truly memorable savory pie.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Sweet Potato and Sage Pie FAQs:
Q: Can I use pre-made pie crust?
A: Absolutely! Using a good quality, pre-made pie crust or puff pastry is a fantastic time-saver and works wonderfully for this recipe. Just follow the package directions for baking.
Q: What if I don’t have fresh sage?
A: While fresh sage provides the best flavor, you can substitute with dried sage. Use about 1/3 of the amount of fresh sage (e.g., 1 ½ teaspoons dried sage for 1 tablespoon fresh).
Q: Can I make this pie dairy-free or vegan?
A: Yes! For a dairy-free version, use full-fat coconut milk (or another plant-based cream alternative) instead of heavy cream, and nutritional yeast or a dairy-free shredded cheese substitute instead of Gruyère. Ensure your pie crust is also dairy-free (many store-bought varieties are, or use a vegan butter for homemade). For vegan, omit the egg wash or use a plant-based milk wash.
Q: How do I prevent the pie crust from getting soggy?
A: A few tips: make sure your filling isn’t too wet, par-bake (blind bake) the bottom crust for 10-15 minutes before adding the filling, and bake the pie on a preheated baking sheet.
Q: Can I prepare the filling ahead of time?
A: Yes, you can prepare the sweet potato and sage filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble and bake the pie just before serving for the best results.
Q: What kind of sweet potatoes are best?
A: Orange-fleshed sweet potatoes, such as Jewel or Garnet varieties, are ideal for their sweetness and creamy texture when cooked.