If you have a mandolin slicer, this recipe comes together quickly! Leave the potato skins on for extra fiber, plus, thin slices will mean it's hard to even notice them once this is cooked. I used 2 colors of sweet potato here for pretty striping, but you can use all regular as well!
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings | servings |
Ingredients
Crust
- 1 cup whole wheat flour
- 4 Tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup cold water
Filling
- 2 large sweet potatoes
- 4 Tbsp fresh herbs chopped (thyme, sage, rosemary or a combo of all 3 work well)
- 1 tsp salt (toss with chopped herbs)
- 2 tsp garlic powder (toss w chopped herbs)
- 1/4 cup extra virgin olive oil
- 1/2 cup Parmesan cheese
Ingredients Crust
Filling
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Instructions
- Blend salt, pepper and flour in a mixing bowl or food processor. Cut in butter (or use dough function on a blender or food processor) until the size of small peas, then drizzle in water while stirring, until the dough reaches the right consistency. (You could also cheat and use a pre-made crust, but those aren’t usually whole grain!) Roll into a circle and place in a pie pan.
- Use a mandolin to thinly slice the potatoes. Layer them into the crust, alternating colors, and sprinkling some olive oil, spoonfuls of parmesan, and herbs (I did my layers: orange, white, 2 tsp olive oil, spoonful parmesan, herbs, repeat) until the potatoes are gone. Fold the crust sides over (it’s ok if they’re uneven! It’s just rustic!) and bake at 375F for 45 minutes (place tinfoil over the top for the first 20, then remove for the last 25). Cool until set and serve.
