Savory Gingery Sweet Potato Pie
3 1/2 sweet potatoes
1 1/2 x 1 1/2 piece (more or less) of ginger
3 cloves of garlic
3 leaves of kale
3 leaves of chard
1 1/2 cups of whole grain flour
1 1/4 tsp. salt
1/2 cup butter or oil (may need to add more depending on the flour you use)
5 tbsp. milk (may need to add more depending on the flour you use)
First, I should tell you that I don't have a pie pan, so i used an 11x15 pyrex pan for this. So, if you use a pie pan you'll have to lessen the ingredients. So, first, put together crust ingredients and press dough into pan. Bake at 400F/200C degrees for 5-8 minutes, so it's slightly, but not fully cooked. Then, take crust out of the oven and turn oven down to 350F/175C.
Now, onto the pie filling. Cut the skins off of the sweet potatoes and cut them into small cubes, boil them until very soft. When finished, drain the water from the pan, add a tbsp of butter to the potatoes and mash the sweet potatoes until it's a smooth puree. In another pan sautee the onion, garlic and ginger in olive oil on medium high heat until the onions are soft and see-through. Add the zucchini, kale and chard and sautee until they are soft. If you want the kale to be a little softer you can add a little water so it steams a little. Once the vegetables are done, take 4 eggs, mix them and add them to the sweet potato puree. Make sure the sweet potatoes have cooled, so the eggs don't start to cook in the puree. Then, add the vegetables to the sweet potato and egg mixture and pour into the pan over the crust. Bake for 20-30 minutes at 350F degrees and enjoy!!