As I come to the close of an amazing weekend surrounded with food bloggers at Food Buzz Fest, I think about how much things have changed in the last year. At the end of my first Food Buzz festival, I had been blogging for only five weeks. I had met hundreds of food bloggers over the weekend, some of whom would become great friends. Some of them will be at my house in just a couple of hours for a food blogger cooking party.

Shortly after that conference, I met another food blogger, this time on Twitter. She invited me to join a vintage recipe swap. That blogger was the amazing Christianna from Burwell General Store. Though I didn’t have time or gumption to hop on board for the fritter challenge, I joined for the second, “Company Time Lemon Cake”.

The recipe swap is now one year old and it is so very cool. If you’re not familiar with the concept, we put creative and often very modern spins on old recipes from a depression-era cookbook/hymnal that Christianna found in a junkstore. It’s called “All Day Singin’ and a Cookin’ on The Ground”. This time we’re doing maple cake.

Since I’ve already done a butternut squash cake with maple cream cheese frosting, I thought, maybe I’d do a savory play on this. And, you know how I feel about pastry crust…

Check this out…

  • INGREDIENTS SAVORY MAPLE SWEET POTATO PIE
  • 4 sweet potatoes, baked
  • ½ cup maple syrup
  • 1 teaspoon stone ground mustard
  • 3 eggs lightly beaten
  • 2 links of good quality sausage (I used bacon and herb sausage)
  • 3 leaves of sage) ½ red onion finely chopped
  • 1 recipe pie crust (made with 2 parts unbleached white flour 1 part whole wheat flour)
  • ½ cup maple syrup
  • 2 tablespoons oats
  • 1 tablespoon pecans
  • 1 teaspoon maple sugar or brown sugar
  • 2 teaspoons of stone ground mustard
  • ½ teaspoon dry mustard
  • ½ teaspoon ground pepper
  • sea salt

 

  • INSTRUCTIONS SAVORY MAPLE SWEET POTATO PIE
  • Bake sweet potatoes in skin for about 35 minutes at 375º on a baking sheet (you can do this the night before)
  • Prepare your pie crust at least one hour before rolling out. (you can do this the night before) Cut into 3.5 inch rounds. You should get about four rounds from each “chubby disc” (8 in all).
  • Press the rounds into muffin tins. Pierce pie crust with a fork on the bottom and sides for venting.
  • Put these in the freezer for 15 minutes. Grease a piece of parchment paper and press into the crust, fill with pie weights to the very top. Parbake the crusts for 12 minutes in a preheated 375º oven. Allow to cool for a bit, and remove the weights from the pies.
  • Scoop flesh from skin of sweet potatoes and mash in a large mixing bowl- discarding skin
  • Beat three eggs lightly and set aside about two tablespoons of the egg for an egg wash.
  • Add the three eggs, the maple syrup, sage, ground mustard, and ½ teaspoon of salt to the sweet potatoes and blend with an immersion blender until very light and fluffy.
  • Remove sausage from casings and sauté with onions. Drain grease.
  • In a small food processor, mix oatmeal, pecans some pepper, dry mustard, sugar, and a pinch of salt.
  • Assemble pies for baking: fill three quarters of the way to the top with sweet potato puree, then top with a bit of sausage, then top with oatmeal crumble.
  • Brush the crust with with egg wash and bake for 15 minutes. Add another coat of the egg wash and go for another 5 minutes. Check for doneness in the form of beautiful golden brown crust. You can add more sage and some chopped chives to serve.

 


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{ 18 comments… read them below or add one }

Boulder Locavore November 7, 2011 at 9:08 AM

Yummy! I know from being close enough to you to see all that you've done this past year. I think the Bake Sale for Japan skyrocketed you to deserved fame. You are a gifted writer and your food orientation is exquisite in my book. Love everything you make. Plus you have such a 'winning personal style'! You have been a great gift to me as an outcome of our swap! This recipe just reaffirms that!

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Rachel November 7, 2011 at 9:33 AM

Yay, another savory recipe! Those of you who veered away from cake are so brave! Everything in your little pies sounds wonderful – I'll have to make a vegetarian version.
You were at the Foodbuzz Fest? So was I. I wish I'd known so we could have met!

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sippitysup November 7, 2011 at 11:57 AM

Great seeing you again at Food Buzz. I made little hand pies (with figs) this week and O madea sweet potato pie like tatin! Coincidence? No I am stalking you. GREG

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Jacqueline November 7, 2011 at 12:56 PM

Oh my goodness those look incredible! I could pop a few dozen of those down. Such a lovely post about your last year and how FUN to have a blogging party! We have to get you guys east sometime :) So glad to have met you through this and the BakeSale for Japan!

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Nettie November 7, 2011 at 4:09 PM

This is a wonderful recipe! Love your blog!

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rosemarried November 7, 2011 at 5:46 PM

Oh how I wish I was eating your little savory maple sweet potato pies RIGHT NOW. Gosh, what a fabulous idea. And so funny that you've already made a butternut squash cake! How did I forget about that?! Geez, now my swap entry doesn't look so original :) I guess great minds really do think alike, and we are strangely similar (especially when it comes to food). Sad I didn't make it to foodbuzz fest, but we WILL meet in person one of these days.

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Caffay Way November 7, 2011 at 5:59 PM

These little savory things look so daint and delicious. I'm having a small group over for Thanksgiving this year and have been thinking a LOT about how to make it a little bit different this year. I am going to serve these for sure. Thank you.

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emily | nomnivorous November 7, 2011 at 8:00 PM

These look so delicious, Sabrina! I love the savory spin, especially with sweet potatoes. This might have to make an appearance at my Thanksgiving table.

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Stephanie November 8, 2011 at 5:36 AM

Hi Sabrina! It was wonderful to meet you at the Foodbuzz Festival… these sweet potato tarts look positively scrumptious!!! And just in time for the holidays :)

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The Cozy Herbivore November 8, 2011 at 5:48 AM

I am obsessed with baking savory fall tarts/pies at the moment. It's so satisfying this time of year, isn't it? These look amazing, I'll definitely give them a whirl!

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Alli November 8, 2011 at 11:02 AM

Oh…my…goodness. Sweet pototoes, maple syrup and sausage in a mini pie crust. I am in! And I need to make these very soon!

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claire November 8, 2011 at 2:48 PM

I agree with everyone that has already posted – these look great and I think my little girls will love them – I know what we'll be making this weekend! Thanks for such a great post!

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Barbara November 8, 2011 at 5:08 PM

I know…I thought I might go savory too but I went half and half with cornmeal cupcakes…I'm glad you kept to it because I love the sound of this. I'm doing so many wonderful things with sweet potato beyond a Thanksgiving dish and how could I not want to make this.

Glad we're 'bunkmates' in the swap Sabrina…I love what you bring to the table.

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PolaM November 9, 2011 at 8:12 PM

This looks amazing! I love the play of sweet and savory! Great job!! I'll have to try this one!

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Christine November 10, 2011 at 2:41 PM

Hi Sabrina, Your Savory Pie recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. Congrats again!! :) To play, go here: http://knapkins.com/guess_games/507?source=blog

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Julie @ WBB November 11, 2011 at 10:44 AM

I LOVE that recipe swap idea, and even more than that, I LOVE this recipe makeover! These cuties look so delicious — gorgeous flavor combo!

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Lana November 11, 2011 at 12:00 PM

Sabrina, I just returned from Serbia yesterday and immediately bought several beautiful sweet potatoes. And now that I read your recipe, I really want to make the savory pies! They absolutely talk to me even through the computer:) Great interpretation!

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Elina November 11, 2011 at 12:51 PM

Absolutely gorgeous! I can't believe Thanksgiving is just 2 weeks away. These would be such a perfect little treat!

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