Ham and Sweet Potato Pie
Delight your taste buds with this comforting Ham and Sweet Potato Pie, a hearty spin on classic savory pies that’s perfect for any occasion. Featuring a creamy layer of mashed sweet potatoes infused with cinnamon and butter, this recipe pairs deliciously tender sweet potato topping with a flavorful filling of cooked ham, sautéed onions, and a rich, herb-infused roux. Nestled in a flaky golden pie crust and finished with a touch of egg wash for a beautifully crisp edge, this dish combines sweet and savory in every bite. Ideal for cozy family dinners or holiday gatherings, this pie is easy to prepare and serves up to six, making it a crowd-pleasing option for your recipe repertoire. Perfect for showcasing leftover ham, it captures the essence of comfort food with a creative twist. Keywords: Ham and Sweet Potato Pie, savory pie recipe, sweet potato recipes, ham dinner ideas, comfort food.
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Recipe Information
Ingredients
- 3 large sweet potatoes
- 2 tablespoons unsalted butter
- 0.25 cup whole milk
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked ham
- 1 medium onion
- 2 tablespoons all-purpose flour
- 0.5 cup chicken or vegetable stock
- 2 tablespoons fresh parsley
- 1 9-inch pie crust (store-bought or homemade)
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into large chunks. Boil them in a pot of salted water for 15-20 minutes, or until tender when pierced with a fork.
Drain the sweet potatoes and mash them with the butter, milk, cinnamon, 1/2 teaspoon of salt, and black pepper. Set aside.
Dice the onion and cooked ham into small pieces.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Sprinkle the flour over the onions and stir well to create a roux. Slowly add the chicken or vegetable stock while stirring to make a thick sauce.
Add the diced ham and chopped parsley to the skillet. Stir well to combine, then season with the remaining 1/2 teaspoon of salt and additional black pepper, if desired. Remove from heat.
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
Spread the ham and onion filling evenly over the bottom of the crust.
Top the filling with the mashed sweet potatoes, spreading them gently to form an even layer.
In a small bowl, beat the egg with the water to make an egg wash. Brush it over the edges of the pie crust for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is heated through.
Let the pie cool slightly before serving. Garnish with extra parsley if desired and enjoy!
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 10334 mg | 449% | |
| Total Carbohydrate | 287.3 g | 104% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 37.8 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 400 mg | 31% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2090 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
