Sweet Potato Biscuit Pie

I’ve been eating WAY too much lately, and I know it’s a carbs thing. Once I start eating too many, I am hungry all the time, and lately it’s been a chocolate THANG. I’m eatin’ chocolate day and night. The wanting to eat and general carbs craving even had me picking up a bag of chewy Sweet Tarts from the staff lounge the other day! It’s a vicious circle  – a big problem here!

Tonight’s dinner is absolutely fabulous if you are in a carb funk like I am. If you’re looking for diet food, turn away now. This sweet potato pie doesn’t have added sweeteners, so I haven’t gone completely mad, but it’s topped with a giant biscuit, and you know that can’t be good. It’s full of fat and flavor and carbohydrates.

Now, this sweet potato pie is not traditional, so it’s worth trying. This one is infused with caramelized Vidalia onions and garam masala, so it comes across as a little belly dancing sweetie. It’s easy to make if you slice the potatoes with a food processor, and serves up quite nicely with a side salad and sliced avocado.

Sweet Potatoes:

  • 1 large Vidalia onion, sliced into rings
  • canola oil to coat pan (about 2 Tbs.)
  • 2 large sweet potatoes, thinly sliced
  • 1 Tbs. whole cumin seeds
  • 1 Tbs. Garam Masala
  • salt and pepper to taste

Directions:

Preheat oven 375 degrees. Heat the oil in a cast iron pan, and saute the onion on low heat until it begins to brown. Next toast the spices for a minute in the onion and oil mixture. Toss the sliced sweet potatoes in a large bowl with the sautéed onions, spices and salt and pepper. Layer the sweet potatoes and onion mixture in the cast iron pan. Place in heated oven to bake. You will make the biscuit dough while the potatoes begin to cook.

Biscuit Crust:

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1/4 cup butter
  • 1 cup milk

Directions:

Place flour, baking powder and salt in the bowl of a food processor and pulse to mix. Next add the butter and pulse until the butter and flour mixture is crumbly. Next add the milk and pulse just until the dough pulls together. Turn the dough onto a floured board and knead a few times – just until the dough comes together. Roll the dough out to about a half-inch, or as big as your cast iron pan. (I think my pan is 9 inches.) Bake for 12 to 15 minutes or until the biscuit starts to brown on top.

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3 thoughts on “Sweet Potato Biscuit Pie

  1. Pingback: February 4 Recipe Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

  2. Just a point of clarification;

    You don’t really say how long the potatoes should bake before putting the biscuit on the top. You give a cooking time once the biscuit has been added.

    I don’t own a food processor, so I would be putting the biscuit together by hand, and I know that my process would take longer than what using a food processor would.

    If you can provide a total cooking time for the dish, I can extrapolate from there…

    Thanks!

    • Hey Scott – I did neglect to include that time, and now that I think about it, I’m not sure! You were right to assume that the sweet potatoes cooked for however long it took me to whip up the biscuit dough. I’ll have to test run this recipe again to time it all out, but I think it was about fifteen minutes. Once the biscuit crust went on, the pie had a lid, so the potatoes really began to cook then. I would say that the total cooking time was 35-40 minutes. Before I put the crust on, I tried one of the sweet potatoes, and it was still fairly firm, but clearly starting to soften. I have a feeling that more time will be spent thinly slicing the potatoes than making the biscuit dough. It’s pretty quick without the processor if your butter is soft. I’d love to hear how it goes if you try it!

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