Savory Sweet Potato Pie Recipe

Pulse flour rosemary salt and pepper together in a food processor until evenly mixed; add cold butter and pulse until mixture resembles coarse crumbs. Drizzle cold water into mixture and pulse until dough comes together. Transfer dough to a bowl and refrigerate 1 hour to 2 days.

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender about 50 minutes. Drain and run cold water over sweet potatoes; carefully remove peels.

Stir milk and olive oil together in a bowl.

Beat sweet potato and softened butter together in a bowl using an electric mixer until smooth. Stir milk-olive oil mixture eggs Parmesan cheese and garlic into sweet potato mixture until smooth; season with salt and pepper.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough on a floured surface using a rolling pin. Roll dough around rolling pin and press in a pie dish trimming edges. Pour sweet potato filling into crust.

Bake in the preheated oven until a knife inserted in the middle of the filling comes out clean 55 to 60 minutes. Cool pie about 5 minutes before serving.