My version of a savoury sweet potato pie, a dish we enjoyed at our Christmas dinner. Local supermarkets have already some years ago brought in their own take on sweet potato casseroles, to accompany the other very traditional foods that people in this country like to feast on during Christmas...but this one is just a very simple bajan style potato pie, made to comply with my husband's taste buds!:)
Sweet Potato Pie (makes one 1,5liter casserole)
2 large sweet potaoes
half a clove of garlic, minced
half an onion, finely chopped
salt, to taste
splash of whole milk
(optional pinch of nutmeg/cinnamon/cloves)
+ breadcrumbs to top
1. Peel and chop the sweet potato into evenly sized pieces. Cook until tender, but not too soft. Drain almost all of the cooking liquor, but leave some in with the potatoes. Keep the pot covered and throw in a good knob of butter.
2. If not prepared in advance, chop the onion and crush the garlic.
3. Season the potatoes (as little or as heavy handedly as desired) and give them a good mashing. Add the garlic and onions and give it another mix. Add some olive oil and milk to get a consistency that isn't too loose or too dry, then pour the whole thing into an oven proof dish (any kind will do) and sprinkle with some breadcrumbs.
4. Bake the pie at 200degrees until golden brown and slightly caramelized around the edges. It will sizzle a little when done.
A nice and healthy option for dinner all year 'round!