by Audrey

Here is a follow-up on the sweet potato essay – my favorite sweet potato recipe. I prefer dishes that solidly sweet or savory, and this is a lovely savory pie that makes a great main dish. Serve with a salad (I love the bright colors of the orange pie next to a salad with arugula and roasted beets), and some bread. We had a dinner guest who allegedly disliked sweet potatoes, but had seconds of this pie!

2 cups mashed sweet potatoes
1 cup plain yogurt
2 eggs
1/2 tablespoon butter
1/2 cup minced onion
1 clove garlic, minced
1 tablespoon fresh sage leaves, plus 5-6 pretty sage leaves
1 teaspoon salt
a few grinds of black pepper
1 9″ pie crust (I like to add some finely chopped pecans to the pie crust)

Preheat the oven to 375 F.
Peel and chop the sweet potatoes, and steam until tender.
Meanwhile, saute the onion in the butter until translucent, then add the garlic and saute for a couple more minutes.
Puree the sweet potatoes (a food processor or blender works well) and make sure you have 2 cups
Add the yogurt, eggs, onion/garlic, salt, pepper and sage. Puree until smooth.
Pour the sweet potato mixture into the pie crust. Decorate the top with the reserved sage leaves.
Bake for 40-50 minutes.

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