This is soul food at its finest. Chock full of vitamin A and also carbohydrates, but the good kind. It is delicious on its own or pairs well with salad or a side (preferably a non-carb side-unless it’s carb up day.) To make it simple this recipe calls for a wonderful product-Wholly Gluten Free Pie Crust. You can find this product at wholefoods.
3 medium sized Sweet Potato sliced finely
½ cup of Onion caramelized
1 cloves of Garlic minced
2 sprigs of Green onions diced
2 tbsp of yogurt
1 teaspoon of rosemary
1 teaspoon of thyme
1 teaspoon of sea salt
2 tbsp of olive oil
Boil water on the stove in a pot. Add the finely sliced sweet potatoes to the water. Cook sweet potatoes until soft. Approximately 8-10 minutes. Take off of the heat and let cool.
Divide the boiled sweet potatoes in half. One half will be gently layered and piled in the gluten free crust. Layer the sweet potatoes in the pie crust until the top of the rim of the pie.
In a pan caramelize the diced onions with 1 tbsp of olive oil.
The other half will be transformed into delicious mashed sweet potatoes which will be folded onto the remaining part of the pie. So that’s right, the bottom half of the pie is layered and the top of it is fluffy sweet potato mash-this adds for a nice presentation and texture.
To make the fluffy sweet potato mash take the remaining sweet potato and blend it with the caramelized onion, 2 cloves of garlic, 2 tbsp of yogurts, 1 sprig of green onion and a dash of rosemary and thyme( rosemary, green onion, thyme is optional but adds delicious seasoning to the dish.)
When the mashed sweet potato is ready fold it over the remaining part of the pie. Add some olive oil over the pie and put it in the oven.
Let it bake at 350 degrees for 30 minutes, or until browned. If you need some help with browning it put it under broil for a few minutes at the end. Let cool. Top with green onions, rosemary and thyme and serve. Enjoy!