Crispy Sweet Potato Pie
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 155, total fat 7 G., saturated fats 0.5 G., proteins 2 G., carbohydrates 21 G., fiber 2 G., cholesterol 0 mg, sodium 346 mg, sugar 2 G.
Calories 155, total fat 7 G., saturated fats 0.5 G., proteins 2 G., carbohydrates 21 G., fiber 2 G., cholesterol 0 mg, sodium 346 mg, sugar 2 G.
The best thing about fried potatoes is their crispy crust, and this potato pie is completely coated with it on both sides! Made with a mixture of regular potatoes and sweet potatoes, flavored with fragrant thyme and chipotle peppers, this crispy potato pie can be served as an appetizer or as a side dish to a main course.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g Russet-Burbank potatoes (about 2 medium tubers)
- 220 g sweet potato (1 small tuber)
- 1.5 tsp chopped fresh thyme leaves + whole leaves for serving
- A pinch of ground chipotle pepper
- 3 tbsp. l. rapeseed oil (canola)
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Recipes with similar ingredients: sweet potato, chipotle pepper, thyme
Cooking the dish according to the recipe:
- Peel the potatoes and sweet potatoes and grate them coarsely. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. Place the squeezed potatoes in a medium bowl and combine with chopped thyme, 1 teaspoon coarse salt, 1/4 teaspoon black pepper, and chipotle pepper. Mix well to evenly distribute the ingredients.
- In a medium nonstick skillet, heat 2 tablespoons of oil over medium heat. It should be very hot but not smoking. Add the potato mixture and press it down firmly with a spatula. Cook until golden brown and crisp on the bottom, 8-9 minutes, shaking the pan occasionally to prevent sticking. The potato mixture should move in one piece when you shake the pan.
- Remove the pie from the pan to a plate and toss the remaining butter into the pan. Invert the pie onto a second plate and return it to the pan, crisp-side up. Continue cooking until the bottom is golden brown and crispy, and the pie is cooked through, another 8-9 minutes, reducing the heat if the pie is burning.
- Transfer to a wire rack and let cool until warm. Cut into 6 slices, lightly season with salt, and sprinkle with fresh thyme leaves. Serve.
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