Andouille–and–Sweet Potato Pie with Tangy Apple Salad

Andouille–and–Sweet Potato Pie with Tangy Apple Salad
Photo by Quentin Bacon

Ingredients

  • 0.5 small onion
  • 1 tablespoon(s) pure olive oil
  • 0.25 cup(s) plus 2 tablespoons ice water
  • 1 cup(s) all-purpose flour
  • 0.5 teaspoon(s) dried sage
  • Freshly ground pepper
  • 1 cup(s) heavy cream
  • + 8 more ingredients
    • 0.5 pound(s) andouille sausage
    • 3 large egg yolks
    • 1 cup(s) yellow cornmeal
    • Tangy Apple Salad
    • 1 pound(s) small sweet potatoes
    • 1 stick(s) plus 2 tablespoons unsalted butter
    • 1 tablespoon(s) minced garlic
    • 1 teaspoon(s) salt

Preheat the oven to 350°. Wrap the sweet potatoes in foil and bake for 45 minutes, until they are soft. Let the sweet potatoes cool. Meanwhile, in a food processor, combine the cornmeal and flour with the 1 teaspoon of salt. Add the chilled butter cubes and pulse until the mixture resembles coars...

View full recipe at Food & Wine

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