Sweet Potato Breakfast Pie

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…   

Sweet Potato Breakfast Pie

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!?

Sweet Potato Breakfast Pie

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. 

Sweet Potato Breakfast Pie

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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?

Sweet Potato Breakfast Pie
Serves 4
This sweet potato pie makes a filling and nutritious fall brunch, and is incredibly delicious!
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Ingredients
  1. 1 medium-sized sweet potato
  2. 2 Tbsp. coconut oil
  3. 2 Tbsp. pure maple syrup
  4. 1/2 tsp. cinnamon
  5. 2 Tbsp. bacon bits
  6. Sea salt and pepper to taste
  7. 1/4 cup candied-cashews, crushed
  8. 4 eggs
  9. 6 oz. flour
  10. 3-4 oz. tenderflake lard (frozen)
  11. 1-2 oz. ice water
  12. 1/4 tsp. salt
  13. Sriracha sauce
  14. Fresh basil leaves
Crust
  1. In a mixing bowl, combine the flour, salt, and the lard, using a pastry blender. You want to achieve a chunky mixture.
  2. Add the ice water gradually and mix gently, just until combined. The trick is to not over-mix the dough.
  3. Form the dough into a round disc, cover it with plastic wrap, and let it sit in the refrigerator for 15 to 30 minutes.
Filling
  1. While the dough is sitting in the refrigerator, prepare the pie filling.
  2. Peel and cut the sweet potato in quarters (lengthwise), then slice thinly.
  3. 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.
  4. Add the pure maple syrup, cinnamon, bacon bits, sea salt, and the pepper. Fry for an additional minute, then set aside.
Assembly
  1. Preheat oven to 375° F.
  2. On a floured surface, roll the dough out into a 13-14 inch circle.
  3. 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).
  4. Sprinkle the pie crust with the crushed candied-cashews, then add the sweet potato pie filling.
  5. Bake for 35 minutes.
  6. Lower the heat to 350° F.
  7. Take out the pie and create 4 caves in the pie filling. Crack an egg into each cave.
  8. Place it back into the oven, and bake for an additional 15-17 minutes, or until eggs are done to your liking.
  9. Garnish with sriracha sauce and fresh basil leaves.
Sweet Blooming Roots http://www.sweetbloomingroots.com/

Spiced Vanillla Ice Cream Extravaganza

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Looking for a way to bring your plain vanilla ice cream to the next level? Well, I’ve got a super easy and really quick idea for you! I tried these toppings the other day and really enjoyed them. If you like eating salty fries with your ice cream then you will love this recipe (and yes eating salty fries with your ice cream is totally a thing!). The salty pretzels bring a good balance to the sweetness of the ice cream, and the apples just add the perfect amount of crunchiness and tartness. The cinnamon and the all-spice, well… they are basically an apple’s best friends. Now, we really don’t want to separate best friends, do we?

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Here’s how you do it (not that it really needs explaining): Scoop the desired amount of vanilla ice cream scoops into a bowl, and sprinkle with cinnamon and all-spice to taste. Pop in a few pretzels, and some thinly cut apple slices. Garnish with star anise and a cinnamon stick (optional). Now, as you can see, I also added a little bit of caramel sauce. I had thought that perhaps it would taste good to drizzle on some home-made warm caramel sauce. Well, I tried to come up with a new caramel sauce and it was a complete failure, which resulted in my house smelling like burned sugar. Now, this isn’t really the worse kind of smell, but it was definitely still lingering when I came home after having been gone for many hours. I ended up using store-bought caramel sauce instead. Ultimately I think this recipe doesn’t need any caramel sauce, unless if you love your desserts really sweet.  

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I scream that each one of you has a great weekend (get it?)! I leave you with this quote by who know’s who: Life is like an ice cream, enjoy it before it melts. xo- Erika