Sweet Potato Pie

We have another new sweet potato recipe! We used the V6 grater for preparation.

Ingredients:

• bark
• ¾ cup walnuts
• 1 ¼ cups whole wheat flour
• 1 ¼ cups all-purpose flour, plus more for sprinkling
• 2 tablespoons chopped fresh thyme and/or rosemary
• ¾ teaspoon of salt
• ¾ teaspoon freshly ground black pepper
• ½ cup extra virgin olive oil
• 7 tablespoons ice cold water

Stuffing

• 700g sweet potatoes, peeled and cut into 1/4 inch thick slices
• 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
• ½ teaspoon of salt
• ¼ teaspoon freshly ground black pepper
• 1 ½ cups finely chopped red onion
• 1 cup grated cheddar cheese
• 1 large egg white mixed with 1 teaspoon of water
• 1 teaspoon chopped fresh thyme and/or rosemary

Instructions:

Heat the oven to 220 degrees. Prepare the crust: Finely grind the walnuts in a food processor. In a large bowl, combine whole wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon salt, and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually mix the wet ingredients into the dry ingredients to form a soft dough (it will look wetter than other types of dough). Knead in a bowl until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and refrigerate for at least 15 minutes.

Prepare the filling: In a large bowl, combine the sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a medium baking pan. Toss the onion in a bowl with 1 teaspoon of the butter. Spread evenly over the remaining quarter of the baking tray. Bake for 10 minutes. Remove from the oven. Reduce the temperature to 180 degrees.

Line a work surface with parchment paper or a non-stick baking mat, dust lightly with flour and dust the top of the dough with flour. Roll out the dough in.