Though apple pies tend to dominate this time of year, on chilly nights it's nice to remember that pie can have a savory side, too.
So we brought together another of autumn's star ingredients — sweet potatoes — and paired it with salty, savory ground pork and sausage. For good measure and to add a touch of sweetness to balance the fatty meats, we even tossed in a few apples.
Heaped high in a purchased deep-dish pie crust, the combination was not just delicious, but also beautiful.
___
SWEET POTATO AND APPLE PORK PIE
Servings: 8
Start to finish: 1 hour
2 pounds sweet potatoes, peeled and cut into chunks
1 tablespoon canola or vegetable oil
1 small yellow onion, diced
2 tablespoons chopped fresh sage, divided
1/8 teaspoon allspice
1 teaspoon salt, divided
3/4 teaspoon ground black pepper, divided
1 pound ground pork
1 pound loose sausage meat
1 apple, peeled, cored and diced
1/2 cup breadcrumbs
1 egg
1 prepared deep-dish pie crust (raw)
1/4 teaspoon nutmeg
1/2 teaspoon finely grated lemon zest
Heat the oven to 400 F.
In a medium saucepan over medium-high, bring about 1 inch of water to a boil. Add the sweet potatoes and cook until tender, about 8 minutes. Drain and set aside.
Meanwhile, in a small saute pan over medium-high, heat the oil. Add the onion, 1 tablespoon of the sage, the allspice, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook until the onion is tender, about 5 minutes.
In a large bowl, mix together the pork, sausage meat, apple, breadcrumbs, egg and the onion mixture. Pat this mixture into the pie crust. Bake for 20 minutes.
Meanwhile, in a large bowl mash together the sweet potato, remaining 1 tablespoon sage, 1/2 teaspoon salt, 1/4 teaspoon pepper, the nutmeg and lemon zest. After the pork cooks for 20 minutes, remove from the oven and dollop the sweet potato mixture over the surface.
Return the pie to the oven and cook for another 25 to 30 minutes, or until the sweet potato begins to brown and the pie registers 165 F at the center. Cool slightly before slicing and serving.
Nutrition information per serving (values are rounded to the nearest whole number): 540 calories; 270 calories from fat (51 percent of total calories); 30 g fat (10 g saturated; 0 g trans fats); 115 mg cholesterol; 42 g carbohydrate; 23 g protein; 5 g fiber; 770 mg sodium.