This dish is a bit time-consuming, but the elegant results are worth the effort. It features roasted sweet potatoes with onions, garlic, cheese, and cream layered over a creamy pumpkin mousse and wrapped in a flaky pie crust. It would make a wonderful, unique Thanksgiving side dish, but it also stands alone nicely as a vegetarian meal. Feel free to prep the pies the day before and bake them before serving. Alternatively, you can freeze these without baking them. Be sure to thaw before baking.
A note about sweet potatoes:
Some call them sweet potatoes, some call them yams; for this recipe, you’ll want the orange-fleshed tuber from the grocery store.
Serves 6
2 hours
2 pie crusts, homemade or store bought
1 egg
6 4-inch ramekins
For the pumpkin mixture:
2 egg whites
2 C pumpkin puree
1/4 tsp dried rosemary
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp pepper
1/2 C heavy cream
For the sweet potato mixture:
2 lbs sweet potatoes, diced (about 4 C)
3 T olive oil
1 tsp salt
1/2 tsp pepper
1/2 large yellow onion, diced
2 cloves garlic, minced
5 leaves basil, chopped
1/2 C heavy cream
1 T apple cider vinegar
1/4 C cheddar cheese, shredded
1/4 C mozzarella cheese, shredded
1/4 C parmesan cheese, shredded
Preheat oven to 375. Toss the sweet potatoes in 2 T of the olive oil and sprinkle with salt and pepper. Arrange on a rimmed baking sheet and roast until tender, about 30 minutes.
Meanwhile, in a large bowl use an electric mixer to whip egg whites until light and fluffy. Mix in pumpkin puree and seasonings. Finally, beat in the heavy cream until a mousse forms. Set aside.
Grease ramekins with cooking spray. If using homemade pie crust, roll out to 1/4 inch thick. Using ramekins as a guide, cut pie crust to fit. Press the crusts into the ramekins. The crust should just overhang the sides.
Remove sweet potatoes from oven and reduce heat to 350. In a large saucepan, heat remaining tablespoon of oil and saute onions and garlic over medium heat until softened. Whisk in the heavy cream, basil, and vinegar. Add the sweet potatoes and stir well to combine. Remove from heat and stir in the cheeses to melt.
Fill each ramekin half full with the pumpkin mousse and heap with a generous amount of the sweet potato mixture. Cut strips from remaining pie crust and alternate over the top of the pies to form a lattice, pressing well on the edges to seal the top and bottom crusts. Beat remaining egg with a tablespoon of cold water to create an egg wash. Brush liberally over pies.
Freeze or refrigerate at this point. If baking, place in 350 degree oven for 45 minutes to an hour, until tops are golden-brown. Serve with cheesy polenta, roast turkey, or sweet cranberry sauce.
Flaky pie crust, warm, sweet yams, and rich, airy pumpkin mousse at the bottom. This is comfort food at its finest!
***Recipe adapted from a Carnival Cruise dish.
