This Sweet Potato Breakfast Pie recipe that I have for you today, makes for a perfect brunch on a cold fall/winter day. It takes a little longer to make, but will be well worth it when you sit down, wrapped up in a cozy blanket, and eat while watching your favorite TV-show.
Now look at what I’ve done! All I’m craving now is a lazy Saturday morning, where I can do just that. Actually, that’s not true at all. I’m definitely also craving pizza, tacos, tortas ahogadas, that delicious layered Mexican-dip that my friend served today…
The ingredients that are paired in this Sweet Potato Breakfast Pie recipe, might sounds like a strange combination, but I think they work really well together. Bacon tastes great with syrup, eggs taste really good with sweet potatoes and bacon, and sweet potatoes taste so good with coconut oil, bacon and cinnamon! So, why the heck not throw all these ingredients together, and make a pie out of them while we’re at it!?
I have grown to absolutely love sweet potatoes over the last years! Whenever my mom makes a meal with baked potatoes at home, she always adds one or two sweet potatoes to the mix. These are always for herself. Of course, she is more than happy to share them, but the rest of us usually go for the regular potatoes. I think I am now beginning to follow in my mom’s footsteps with loving the rich flavor and texture of sweet potatoes (and my puppy loves them too!). I’m also enjoying exploring the different possible flavors that pair well with sweet potatoes.
I hope you make a cozy brunch this weekend, and stay warm, as it is getting colder in Winnipeg. At the very least, may your weekend be filled with the warmth of love and friendship. Thank you for stopping by and reading my blog posts. It means the world to me. I would also love to hear from you some times! What are some of your favorite sweet potato dishes?
- 1 medium-sized sweet potato
- 2 Tbsp. coconut oil
- 2 Tbsp. pure maple syrup
- 1/2 tsp. cinnamon
- 2 Tbsp. bacon bits
- Sea salt and pepper to taste
- 1/4 cup candied-cashews, crushed
- 4 eggs
- 6 oz. flour
- 3-4 oz. tenderflake lard (frozen)
- 1-2 oz. ice water
- 1/4 tsp. salt
- Sriracha sauce
- Fresh basil leaves
- In a mixing bowl, combine the flour, salt, and the lard, using a pastry blender. You want to achieve a chunky mixture.
- Add the ice water gradually and mix gently, just until combined. The trick is to not over-mix the dough.
- Form the dough into a round disc, cover it with plastic wrap, and let it sit in the refrigerator for 15 to 30 minutes.
- While the dough is sitting in the refrigerator, prepare the pie filling.
- Peel and cut the sweet potato in quarters (lengthwise), then slice thinly.
- Melt the coconut oil in a pan on medium-high heat. Add the sliced sweet potatos and fry until slightly browned, but not too soft. Turn down the heat to medium-low.
- Add the pure maple syrup, cinnamon, bacon bits, sea salt, and the pepper. Fry for an additional minute, then set aside.
- Preheat oven to 375° F.
- On a floured surface, roll the dough out into a 13-14 inch circle.
- Gently lift and place the rolled out dough into a seasoned 9-inch cast-iron pan (or any pie plate). Trim overhanging dough (you may use the extra dough to create decorative toppers for the pie).
- Sprinkle the pie crust with the crushed candied-cashews, then add the sweet potato pie filling.
- Bake for 35 minutes.
- Lower the heat to 350° F.
- Take out the pie and create 4 caves in the pie filling. Crack an egg into each cave.
- Place it back into the oven, and bake for an additional 15-17 minutes, or until eggs are done to your liking.
- Garnish with sriracha sauce and fresh basil leaves.