Andouille-and-Sweet Potato Pie with Tangy Apple Salad

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

Ingredients

  • 3 large egg yolks
  • ½ small onion, finely chopped
  • 1 tablespoon pure olive oil
  • ½ teaspoon dried sage, crumbled
  • 1 tablespoon minced garlic
  • 1 teaspoon salt, plus more for seasoning
  • 1 pound small sweet potatoes, pierced with a fork
  • + 8 more ingredients
    • 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
    • ½ pound andouille sausage, cut into 1-inch pieces
    • 1 cup all-purpose flour
    • Tangy Apple Salad
    • 1 cup heavy cream
    • 1 cup yellow cornmeal
    • ¼ cup plus 2 tablespoons ice water
    • Freshly ground pepper

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 My Recipes

Comments

Variations on Andouille-and-Sweet Potato Pie with Tangy Apple Salad

  • AndouilleandSweet Potato Pie with Tangy Apple Salad
    • 1 pound(s) small sweet potatoes
    • 0.5 teaspoon(s) dried sage
    • 0.25 cup(s) plus 2 tablespoons ice water
    • 1 cup(s) all-purpose flour
    • +10 other ingredients


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