When thinking of making a starter, the word 'pie' perhaps doesn't immediately spring to mind. Ok, maybe a wee goat's cheese tart or something.
How about a Sweet Potato Starter Pie?
This is not your sugary, spicy, custardy filling type pie. And certainly not a dessert or side dish, as perhaps traditionally served in its usual form.
This is an individual, single-serving pie and more of a savoury dish - the cooked sweet potato is mashed with creme fraiche, chopped tomatoes and onions.
This kind of starter is best followed by a lighter main - so perhaps you could go for a warm salad, like a Grilled Sesame Pork and Cucumber Salad, or a Butternut Squash and Rocket Salad. Nothing heavy like a rice, potato or pasta type dish!
So hopefully you can see that as a starter, Sweet Potato Pie kind of works - but only if you don't go too carb-crazy afterwards. Don't say I didn't warn you.
Sweet Potato Starter Pie Makes 4 (using 3.5" ramekins):
300g shortcrust pastry
300g sweet potato, peeled and chopped
125g can of chopped tomatoes
100g creme fraiche
50g red onion, finely chopped
Fresh salad to serve
1) Preheat the oven to 190 degrees C. Divide the pastry into 4 equal parts. Roll one out onto a floured surface into a small circle. Transfer to line a ramekin dish. Repeat for the other 3 pastry pieces.
2) Cover with foil and fill with baking beads. Bake blind for about 12-15 minutes until lightly golden. Allow to cool.
3) Meanwhile, gently boil the sweet potato chunks until just cooked - don't left them soften too much. Drain and mash.
4) Turn the oven back on to 200 degrees C. Mix the tomatoes, creme fraiche and onion carefully into the pan of mash.
5) Spoon equally into the 4 baked pie crust ramekins. Bake for about 25 minutes until the top just starts to darken.
Serve with a bit of fresh side salad, and you're ready to go!300g shortcrust pastry
300g sweet potato, peeled and chopped
125g can of chopped tomatoes
100g creme fraiche
50g red onion, finely chopped
Fresh salad to serve
1) Preheat the oven to 190 degrees C. Divide the pastry into 4 equal parts. Roll one out onto a floured surface into a small circle. Transfer to line a ramekin dish. Repeat for the other 3 pastry pieces.
2) Cover with foil and fill with baking beads. Bake blind for about 12-15 minutes until lightly golden. Allow to cool.
3) Meanwhile, gently boil the sweet potato chunks until just cooked - don't left them soften too much. Drain and mash.
4) Turn the oven back on to 200 degrees C. Mix the tomatoes, creme fraiche and onion carefully into the pan of mash.
5) Spoon equally into the 4 baked pie crust ramekins. Bake for about 25 minutes until the top just starts to darken.
Pie out.
Read my other Friday Pie Day adventures.
Other vegetarian recipes you might enjoy.
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