Sweet Potato and Sage Pie

Sweet Potato and Sage Pie has a way of stealing the spotlight at any table. Layers of golden sweet and yellow potatoes melt together inside a flaky, buttery crust, fragranced by fresh sage and finished off with gooey cheddar. This pie is one of my all-time favorites for holiday meals or cozy fall dinners when I crave something both rustic and special.

When I first served this pie at a family gathering, the scent of sage brought everyone to the kitchen. It won over my picky eaters and has become a tradition ever since.

Ingredients

• All-purpose flour for the crust: provides flakiness and structure Use a high quality unbleached flour for best results
• Kosher salt: adds essential flavor Try to use a good flaky salt for both the crust and filling
• Cold butter: creates a tender, crisp crust Cut it straight from the fridge for best results
• Ice water: binds the crust together while keeping it cold This is the secret for a delicate pastry
• Sweet potatoes: bring natural sweetness and color Choose heavy potatoes that feel firm and smell fresh
• Yellow flesh potatoes such as Yukon Gold: add creamy texture and moderate the sweetness Pick ones with no green tinge on the skin
• Heavy whipping cream: makes the pie silky and rich Avoid ultra-pasteurized for better flavor
• All-purpose flour in the cream mixture: helps thicken the filling
• Fresh sage: gives earthy herbal notes Look for bright green leaves without spots
• Ground nutmeg: lifts the flavor with a subtle warmth
• Pepper: gives a little kick to the filling
• Shredded cheddar cheese: adds savory depth and beautiful melt White cheddar works best here for sharpness
• Egg: works as a glaze for a golden crust Use the freshest egg possible

Instructions

Prepare the Crust:

Combine flour and salt in a food processor and pulse to mix Add diced cold butter and pulse until you see pea-sized bits Drizzle in ice water as you pulse until the dough clumps together It should just stick when pinched between your fingers

Shape and Chill the Dough:

Turn the dough onto your counter and press it together with your hands Divide in half Shape each piece into a flat disc Wrap and chill in the fridge for at least one hour This ensures a flaky texture

Slice the Potatoes:

Peel the sweet potatoes Leave the peel on the yellow potatoes for extra texture if desired Slice both into thin even rounds about one eighth inch thick using a mandolin or food processor for uniformity

Mix the Cream Filling:

In a measuring cup whisk together cream flour sage salt nutmeg and pepper Beat until there are no lumps The cream should look speckled from the herbs

Roll the Bottom Crust:

On a lightly floured surface roll out one dough disc so it is about two inches wider than your pie plate Fold in half for easy transfer then unfold into your greased pie dish Press into the dish and let the edges hang over

Assemble the Layers:

Layer one third of potato slices in the crust arranging colors for contrast Top with one third of the cheese Drizzle with one third of the cream mixture Repeat layering until all ingredients are used

Seal and Finish the Pie:

Roll out the second dough disc to cover the top Brush the bottom crust edge with beaten egg Lay on the top crust and press to seal Trim the excess dough and crimp the edge Brush the top with more egg and cut steam vents

Bake the Pie:

Set the pie on a baking sheet Bake in a preheated oven at 350 degrees Fahrenheit for ninety to one hundred five minutes until the crust is deeply golden and the potatoes are tender If the crust browns too quickly cover with foil

Cool and Serve:

Let the pie rest fifteen to thirty minutes after baking before slicing This allows the filling to settle and slices to hold their shape

There is nothing like cooking with fragrant sage fresh from the garden My son loves to pick the leaves and help assemble the layers He calls it our golden pie and always tries to sneak an extra slice

Storage Tips

Let leftover pie cool fully before covering It keeps well in the refrigerator for up to four days Reheat slices in a low oven until just warmed through to keep the crust crisp If freezing wrap slices or the whole pie in a double layer of foil

Ingredient Substitutions

You can substitute butternut squash for the sweet potato in a pinch Gruyere cheese gives a more delicate flavor than cheddar For a vegan version use dairy free cream and a plant based pastry

Serving Suggestions

This pie is a meal on its own served with a lightly dressed arugula salad For special occasions pair with roasted carrots and a simple green bean side Serve with a dollop of tangy yogurt or crème fraîche

Cultural and Seasonal Context

Sweet Potato and Sage Pie takes inspiration from classic French gratins and traditional holiday pies It is perfect in autumn when sweet potatoes and herbs are at their best In my family it makes a comforting main for both Thanksgiving and wintry Sunday suppers

Seasonal Adaptations

Use rosemary or thyme in place of sage for a different flavor Swap in purple potatoes for added color and nutrition Add a little apple to the layers for a savory sweet profile

Success Stories

Friends who doubted the combination of sweet and savory in this pie ask for the recipe every time My grandmother requests it for her birthday each year and it has been a showstopper at both potlucks and fancy dinners

Freezer Meal Conversion

Assemble the pie completely and freeze unbaked for up to two months Cover tightly Thaw overnight in the refrigerator before baking as directed You can also bake the pie and freeze in slices for easy last minute meals

This pie brings cozy flavors and comfort to any gathering. Enjoy making it a new tradition with your family or friends.

Common Recipe Questions

→ Can I substitute sweet potatoes with only Yukon Golds?

Yes, you can use only Yukon Golds but the pie will have a less sweet and more earthy flavor profile.

→ Do I need to peel the Yukon Gold potatoes?

Peeled or unpeeled Yukon Golds both work, as their skins soften while baking and add rustic charm.

→ What cheese works best for this dish?

White cheddar offers sharp, creamy notes. Other semi-hard cheeses like Gruyère or fontina can also be used.

→ How should I serve the pie?

Allow it to cool for 15–30 minutes after baking, then slice for best structure. Serve warm or at room temperature.

→ Can I make the crust ahead of time?

Absolutely—the dough discs can be chilled up to 2 days before using, making assembly faster on baking day.