Andouille and Sweet Potato Pie

I found this dinner pie on the internet.   I had the ingredients and so dinner.  You have to make the crust and not buy it as it has yellow cornmeal in it.  However with a Cuisinart, it is easy.  Baking take most of the time your time is minimal. 

Ingredients:

1 # small sweet potatoes, pierced with a fork (2)

1 C yellow cornmeal

1 C all-purpose flour

1 t salt, plus more for seasoning

1 stick unsalted butter plus 2 T

¼ C plus 2 T ice water

1 T EVOO

½ # Andouille sausage cut in 1” pieces (actually, I would cut them smaller.  They would distribute better.  I used Adele.)

½ small onion, finely chopped

1 T minced garlic

½ t dried sage, crumbled

1 C heavy cream

Freshly ground pepper

3 large egg yolks

Directions:

1.      Preheat the oven to 350 degrees.  I cooked my sweet potatoes in the microwave.  If you use the oven the recipe says 45 minutes.  Let the potatoes cool. 

2.      In a food processor, combine the cornmeal and flour with 1 t salt.  Add the chilled butter cubes and pulse until th mixture resembles coarse meal.  Add the ice water and pulse until the dough comes together.  Turn the dough out on a work surface and knead until smooth. 

3.      Lightly flour the work surface and roll out the dough into a 13” round, about 1/4 “thick.  Ease the dough into a 9” pie plate.  Trim the overhang to 1”, fold under and crimp decoratively.  Prick the bottom crust several times with a fork.  Line the dough with foil and fill with pie weights.  Bake for about 30 minutes, until the crust is barely set.  Remove the foil and weights and bake for 10 minutes longer, until the crust is dry and very lightly browned. 

4.      Meanwhile in a large skillet, heat the EVOO.  Add the andouille sausage and cook over high heat, stirring occasionally, until it is lightly browned, about 5 minutes.  Add the onion, garlic and sage and cook until the onion is softened, another 5 minutes.  Let cool slightly.

5.      Peel the sweet potatoes and transfer them to a food processor.  Add the cream and puree until very smooth.  Season with salt and pepper.  Add the egg yolks and process until incorporated.  Transfer the filling to a large bowl and stir in the andouille mixture.  Scrape the filling into the crust and bake for about 45 minutes, until the custard is set.  Let cool for 20 minutes, then cut the pie into wedges and serve. 

The recommendation to serve with it was a Tangy Apple Salad.  I could not find the recipe so I cut up Romaine, added a chopped apple and walnuts.  Jim ate a lot of appetizers waiting for all the baking time, so we have ½ a pie left.  He served a new wine he has found called Primal Roots, a CA red blend.  I was skeptical, but it was pretty decent.