This is a savory sweet potato pavé and it is RIDICULOUS - layers of fudgey sweet potatoes drizzled in butter with a hint of thyme, and topped with a crunchy panko bacon crumble. YUM! Who says you can't have dessert for dinner!
Time: 1 hour 15 minutes
10”-12” cast iron pan or baking dish
5 mediums Sweet potatoes
1\4 cup melted Butter
3 Tbsp Brown sugar
2 Tbsp thyme leaves picked
2 rounds of parchment paper (same size as your cast iron pan)
6 slices Diced bacon
1/3 cup Panko bread crumb
2 Tbs. Chives
¼ cup sour cream
- Preheat oven to 350 degrees F.
- Peel and slice the sweet potatoes on a large bias so that the slices are ¼ of and inch thick
- Place 1 parchment paper in the bottom of the cast iron pan and brush a small amount of butter on the paper.
- In a spiral pattern, slightly overlapping, cover the bottom of the cast iron pan, brush with melted butter. Sprinkle with quarter of the brown sugar and thyme and season with a pinch of salt and pepper.
- Repeat this process four or five times until the pan is full, it is ok if it goes slightly above the top of the pan because as it cooks it will flatten and condense.
- Bake for 30-40 mins or until a knife tip easily slides through, remove from oven
- while the sweet potato pie is cooking make the bacon crumble:
A – in a medium pan cook diced bacon until crispy, keeping all the rendered fat,
B – once crispy add panko bread crumb to the pan and toast until golden brown- remove from pan and keep for garnish
- once the sweet potato pie is cooked remove from oven and allow to cool for 15 minutes. Optional– while cooling place the other parchment round and another cast iron pan or something the same size on top and press the sweet potatoes. This will condense them and make a lovely dense layered “pie”
- After cooled for 15 minutes flip the pie out onto a plate and drizzle with sour cream, bacon crumble and chopped chives
- Slice and enjoy!
chef spencer in action!