Savory Sweet Potato Pies

Layers of sweet potatoes, bacon, egg mixture, and cheese… All in a flaky pie crust. These savory sweet potato pies are a great breakfast, or dinner, or anything in between. They are delicious and filling!

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You know those times that you open the fridge and realize that you really need to go grocery shopping but you just don’t want to? Or there are a million other things to do? Or it’s 2 degrees Fahrenheit outside and you’re just being lazy? And then you start challenging yourself to figure out how to make a meal with whatever odd things you do have in the house?

This is how I accidentally made these savory sweet potato pies and oh my… I originally made them with pork sausage from a pig we processed a couple of weeks before, leftover pie crust that I hadn’t used for the market, and purple sweet potatoes cause I have piles of those in storage after growing a ton of them over the summer.

Savory Sweet Potato Pies Recipe…

They turned out so delicious that I remade the recipe a few times to test it this way and that, and to write down all the measurements so I could share it with you. There are so many variations to these, I’ll list some below. They are relatively healthy, really cute and presentable (therefore great for serving at a party), and they are so filling.

Ingredients…

• Sweet potatoes – I used purple sweet potatoes because that’s what I have on hand, but feel free to use the regular orange sweet potatoes. Check out this page to learn more about purple sweet potatoes.
• Red onion
• Garlic cloves
• Butter
• Salt and black pepper
• Dry or fresh thyme
• Bacon – in this tutorial I am using bacon. You can also use breakfast sausage or other kinds of meat. I’ll list more options below.
• Milk
• Whipping cream
• Eggs
• Cheese – cheddar or mozzarella work well.

Kitchen Tools…

• Cutting board
• Knife
• Baking sheet and cooling rack
• Frying pan
• Wooden spoon
• 2-cup measuring cup
• Whisk
• Muffin tin

How to Make Savory Sweet Potato Pies…

Step one – bake the bacon. I like to prepare my bacon in the oven but you prep it however you like. If you prefer the oven like me, line a baking sheet with either parchment paper or tin foil. Set the bacon strips close together in one layer and bake in a preheated 425 degrees Fahrenheit oven for 30-40 minutes or until done. These were thick-cut strips of bacon. Baking time will change depending on the kind of bacon you use or the level of crispiness you like.

Once your bacon is done, remove it from the oven and let it cool for a few minutes. Line a plate with a paper towel and transfer the bacon onto the plate. Set aside and let it cool completely. Then crumble the bacon so it’s ready for layering.

Step two – prepping the vegetables. Peel and dice the potatoes into cubes that are about 1/2 inch or a little smaller. We want them small so it’s easy to pack them in the mini pie crusts, and so they soften easily. Dice the onion and also the garlic. Gather your salt, black pepper, and thyme.

Step three – fry the vegetables. Set a pan on the stovetop and turn the heat to medium-high. Add the butter and let it melt. Add the onion and let it fry for 7-10 minutes, stirring frequently. Add the diced garlic right before the onions start to brown, stir it in and let it fry for a couple of minutes. Then add the potatoes, stir, season with salt, pepper, and thyme. Stir again and let the potatoes cook, stirring frequently, for 5-7 minutes or so, then remove from the heat and let cool.

Step four – make the milk mixture. To a two-cup measuring cup, add milk, whipping cream, and two eggs, whisk until combined. Set aside.

Step five – build the pies. Line a muffin tin pan with the mini pie crusts, pressing each one of them into the muffin holes. If you are using a non-stick pan, there is no reason to spray it with oil. To each pie crust, add one tablespoon or a little more of potatoes, then add the crumbled bacon on top of the potatoes. Next, add the milk mixture, filling each pie about 3/4th of the way to the top. Lastly, add the cheese on top.

Step six – bake the pies. Bake the pies in a preheated, 425 degrees Fahrenheit oven for 15 minutes or until the cheese is golden. Remove from the oven and let the pies cool in the pan for a few minutes. Then run a butter knife between each pie and the pan to release the pies, remove the pies and set them on a cooling rack.

How to Serve Sweet Potato Pies…

• Warm! These savory sweet potato pies can be served cold or at room temperature, however, since we are dealing with crispy bacon, flaky pie crust, and melted cheese, I did want to take a second to mention that in my opinion they are best served warm (right out of the oven or reheat leftovers in the oven for a few minutes before serving).
• As the main dish – these sweet potato pies are healthy and filling and can easily be the main dish of a meal. Serve them next to a salad like this Israeli beet salad, red cabbage salad, Mediterranean egg salad, or simple green beans. Or serve them next to fermented vegetables like fermented beets, fermented tomatoes, fermented Jalapenos, or fermented radish.
• As an appetizer – they are great as an appetizer for a party.
• As a quick breakfast – these sweet potato pies are such an easy breakfast! Make a batch of them and store them in the fridge, then grab one or two for breakfast (heat for a few minutes in the microwave or in the oven).
• Take them outdoors with you – since they can be served at room temperature and are very filling, they are great to take with you on a hike or for a picnic.

Options And Variations…

• Use different kinds of meat – so many different kinds of meat can work here. Breakfast sausage meat works great. Ground beef can also work. Fry these two in a pan. Diced chicken or turkey meat should also work. Even little cubes of steak.
• Add other vegetables – I love adding mushrooms to these sweet potato pies. You can also add carrots or white potatoes.
• Make them with orange sweet potatoes – I mentioned this before… I made these with purple sweet potatoes because I grew them, but feel free to substitute them for the regular orange sweet potatoes.
• Change the seasonings – maybe you want to add a little bit of heat? Add dry cayenne pepper powder. Add cumin, turmeric, paprika, rosemary… There are many options.
• Make one big pie – I like making this dish in individual pie crusts, but you can certainly make one big pie if that works better.
• Use different cheese – I usually use shaved cheddar or mozzarella. You can also use crumbled feta or Gorgonzola. Or try a different type of hard cheese like Asiago or Parmesan.

How to Store Leftovers…

• In the fridge – place leftover sweet potato pies in an air-tight dish and place in the fridge for up to 4 days. Reheat in the microwave or the oven before serving.
• In the freezer – these savory sweet potato pies can be kept in the freezer for up to a year. Seal them in a freezer-safe dish or bag and place in the freezer. They can go from the freezer to the oven without thawing first before serving. Reheat in a preheated 350 degrees Fahrenheit oven for 10 minutes or so before serving.

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These savory sweet potato pies are fun to make! They are a great breakfast… Very filling and delicious. I made them for a party a few times and they are a great hit and very easy for guests to grab and enjoy. I sure hope you’ll give them a try!

More Delicious Recipes…

• Lentil Patties Recipe
• Vegetarian Stuffed Grape Leaves
• Fried Chicken Meatballs
• Spinach Patties in Lemon Cilantro Sauce

More Purple Sweet Potato Recipes…

• Purple Sweet Potato Soup
• Purple Sweet Potato Chips
• Mashed Purple Sweet Potato
• Baked Purple Sweet Potato
• Roasted Purple Sweet Potato

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