Savory Sweet Potato and Cannelini Bean Pie with Whole Wheat Olive Oil Crust

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I think I’ve hit on a pretty good combination. First there’s the crispy, robust half-whole-wheat crust with fragrant olive oil, made with Hodgson Mill Naturally White Flour and Hodgson Mill Whole Wheat Flour. The robust, nutty whole wheat in the crust complements the hearty sweet potatoes and beans, and helps the crust stand up to them, too – this is a very packable pie. (A slice of it will keep its shape through a commute, I can attest.) Inside, the creamy texture and sweetness of the sweet potato and cannellini beans is balanced by the acidity and bite of the mustard and fragrant rosemary and thyme. And the tangy browned goat cheese on top rounds it all out. Each bite is complex and interesting . . . and pretty darned tasty.

Ingredients

  • 1 1/4 cup Hodgson Mill Naturally White Flour
  • 1 cup Hodgson Mill Whole Wheat Flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/3 cup olive oil
  • 1/3 cup water
  • 3 cup sweet potatoes, cooked, peeled (about 1 pund or one 15.5 oz can)
  • 1 15.5 oz can cannellini beans, rinsed and drained
  • 3 eggs, one separated, reserve one egg white for crust wash
  • 3/ cup milk
  • 3-4 Tbsp mustard, stone ground
  • 2 tsp thyme, fresh, chopped (or 3/4 tsp dry)
  • 2 Tbsp rosemary, fresh, chopped (or 1 Tbsp dried)
  • 3-4 tsp garlic, chopped
  • 1/2 tsp sage, dried
  • 1/2 tsp salt
  • 3 Tbsp olive oil
  • 3 oz goat cheese

Directions

Directions
Roast sweet potatoes: Prick sweet potatoes with fork and roast at 400 degrees for 45-60 minutes, until you can easily spear through to middle with a fork. Let cool and then remove the peel, which should come off very easily once cooled.

Prepare crust: combine flours, baking powder, sugar and salt in a medium bowl. Stir in olive oil with a fork until mixture resembles bread crumbs, and then add water one tablespoon at a time until dough comes together in a ball. Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer.

When crust and sweet potatoes are prepared, preheat oven to 400° F.

Prepare filling: using a masher or an electric mixer, combine beans and sweet potatoes in bowl until smooth. Add 2 eggs and 1 yolk, milk, mustard, garlic, olive oil, and spices. Mix well. It will be thick.

Roll out crust. (If this crust seems stubborn or springs back to a disk, let it sit 5-10 minutes and try again. It will give.) Lay out crust in 9″ pie pan and finish edges. (For directions on making an extra fancy but easy pie crust edge, check out Holly’s Ultimate Pumpkin Pie recipe from last year.)

Pour sweet potato/bean mixture into prepared pie crust. Crumble goat cheese evenly over the top of the filling, and gently press on decorative cutouts made of extra crust if desired. Mix last egg white with 1 Tablespoon water and brush on all exposed bits of crust.

Bake 20 minutes ( a lower rack is best to keep the bottom crust crisp) at 400° F, then reduce heat to 350° F, protect crust with tin foil or crust shield, and cook 30 more minutes until goat cheese is browned and top of filling is somewhat solid and cracking. Let cool slightly, then serve warm.

Notes: Will keep 2-3 days tightly wrapped in refrigerator. Excellent for reheating and travels well, so it’s great as leftovers for lunch at work.



Makes 8 servings. Print this Recipe

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