Sweet Potato Ham and Cheese Pie, a simple and tasty delight that will make you lick even your whiskers. Sweet potatoes cannot be considered true tubers, as they are a tuberous root rich in vitamins, fiber, and minerals. Compared to common potatoes, they have a lower glycemic index. Their taste is very sweet and combined with their color, they remind us a lot of pumpkin. In this recipe, I wanted to make them less sweet by pairing them with cheese and ham, but if you want a spicier flavor, instead of grated Parmesan you can use Pecorino Romano. In both cases, the rustic pie will still be delicious. Sweet potatoes can be found almost all year round, but their seasonality goes from October to March. With this tuberous root, you can make not only savory dishes but also sweet ones.
If you like potatoes, then don’t miss the following recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs sweet potatoes (batatas)
- 3.5 oz cooked ham
- 3.5 oz mild provolone slices
- 2.1 oz grated Parmesan
- 2 eggs
- to taste bread crumbs
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Cake Pan
- 1 Parchment Paper
Preparation
Thoroughly wash the sweet potatoes or batatas, place them inside the pressure cooker, cover them with cold water, and seal tightly. Lower the valve lever, place on high heat, and wait for it to start whistling loudly. At this point, reduce to the lowest heat and let them cook for 15/20 minutes depending on the size of the potatoes. At the end of the cooking, turn off the heat and after a few minutes, slowly raise the valve, letting all the steam escape completely. Only now are we ready to open the pressure cooker.
After draining them and letting them cool slightly, remove all the skin. Slice them and prepare the baking dish by lining it with parchment paper.
If the slices are very large, halve them. Pass them first in the oil seasoned with salt and pepper, then coat them in bread crumbs. Arrange them gradually in the mold, creating a sort of flower.
After making the first round, take the cheese slice, place the cooked ham inside, and fold it into a half-moon. By doing so, make the second round. Now continue in this way until the entire cake pan is filled. If there are any leftover sweet potato pieces, don’t throw them away; coat them and fit them into the rose.
Now coarsely beat the eggs with grated Parmesan, salt, and possibly freshly ground pepper.
Pour everything over the rustic pie, add a drizzle of oil, a bit more bread crumbs, and bake in a preheated oven at 356°F. Let it cook for about 30 minutes or until the surface is well browned.
Serve our Sweet Potato Ham and Cheese Pie hot if you want to see it melt, otherwise warm or even cold, because it will still be delicious.
Tips and Storage
The rustic sweet potato pie keeps in the refrigerator for at least three days but inside an airtight container.
Preferably use glass or ceramic and never plastic because it’s really harmful.
The sweet potato is a very sweet tuber, similar to pumpkin; if someone finds it too sweet, I would use Pecorino Romano instead of Parmesan.
You can also freeze it both raw and cooked, but be careful to thaw slowly in the refrigerator or in the microwave.
