Savory Sweet Potato Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Savory Sweet Potato Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Savory Sweet Potato Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 c sweet potatoes (about 4)
• -cooked & mashed
• 1/4 c butter (or margarine)
• 3 ea eggs,separated
• 3 T sugar
• 1/4 c onion,chopped
• 1/4 c parsley,chopped
• 1 t salt
• 1/4 t tarragon leaves,Dried
• 1 T lemon juice
• 1/2 c milk
• 1 ea pastry shell,unbaked
• crust
• 2 c flour
• 1/2 c shortening
• 3 T ice water (about 3)
• 1 t salt
• 1/4 c butter,Unsalted

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Crust: Mix shortening, butter, flour, and salt

Step 2: Technique & Execution

Blend with pastry blender until has look of small peas

Step 3: Technique & Execution

Sprinkle with ice water, small amounts at a time, until it starts forming a ball

Step 4: Technique & Execution

Refrigerate about an hour

Step 5: Technique & Execution

Put into 9" pie pan

Step 6: Technique & Execution

Filling: Wash and prick sweet potatoes with fork