Andouille & Sweet Potato Pie

This recipe comes from the Food & Wine website. Here is the link:!slide=17

(I simplified things a bit, I did it without pie weights or a food processor and it all seemed to work out just fine.)

  • 1 lb. sweet potatoes, pierced with a fork
  • 1 c. yellow cornmeal
  • 1 c. flour
  • 1 tsp. salt, plus more for seasoning
  • 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
  • 1/4 c. plus 2 tablespoons ice water
  • 1 T. olive oil
  • 1/2 lb. andouille sausage, cut into 1-inch pieces
  • 1/2 small onion, finely chopped
  • 1 T. minced garlic
  • 1/2 T.  dried sage, crumbled
  • 1 c. heavy cream
  • Freshly ground pepper
  • 3 large egg yolks


  1. Preheat the oven to 350°. Wrap the sweet potatoes in foil and bake for 45 minutes, until they are soft. Let the sweet potatoes cool. Meanwhile, in a food processor, combine the cornmeal and flour with the 1 teaspoon of salt. Add the chilled butter cubes and pulse until the mixture resembles coarse meal. Add the ice water and pulse until the dough comes together. Turn the dough out onto a work surface and knead until smooth.
  2. Lightly flour the work surface and roll out the dough to a 13-inch round, about 1/4 inch thick. Ease the dough into a 9-inch glass pie plate. Trim the overhang to 1 inch, then fold it under itself and crimp decoratively. Prick the bottom crust several times with a fork. Line the dough with foil and fill with pie weights. Bake for about 30 minutes, until the crust is barely set. Remove the foil and weights and bake for 10 minutes longer, until the crust is dry and very lightly browned.
  3. Meanwhile, in a large skillet, heat the olive oil. Add the andouille sausage and cook over high heat, stirring occasionally, until it is lightly browned, about 5 minutes. Add the onion, garlic and dried sage and cook until the onion is softened, about 5 minutes. Let cool slightly.
  4. Peel the sweet potatoes and transfer them to a food processor. Add the cream and puree until very smooth. Season with salt and pepper. Add the egg yolks and process until incorporated. Transfer the filling to a large bowl and stir in the andouille mixture.
  5. Scrape the filling into the crust and bake for about 45 minutes, until the custard is set. Let cool for 20 minutes, then cut the pie into wedges .

MAKE AHEAD The pie can be refrigerated overnight. Rewarm before serving.

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Scotch Sausage Pie

This came from the hefty volume call “Gourmet Cookbook, Volume 1″, published in 1959, this edition is “revised” from 1965. It’s an 817 page monster, and I have shied away from it for the most part due to the complexity of most of the recipes.

Note: Still wondering if the Scotch really had green peppers and tomatoes

This pie is cooked in a terra cot pot, which I just happen to have. I got it for my father as a gift and when he passed away I brought it home.

The recipe is written in paragraph form with I loathe, so I am restructuring it here.

1 green pepper, diced

1 large onion, chopped

1 1/2 lb. pork sausage

3 T. Fresh Parsley, minced (I used 1 T. dry)

2 c. chopped tomates, drained, I used canned

clove of garlic, minced


2 c. flour

2 tsp. baking powder

1 tsp. curry powder

1/2 tsp. salt

1/4 c. lard or butter

1/2 – 3/4 c. lemon juice


Soak the terra cotta pot in water then rub inside with oil or bacon grease.

Mix green pepper, onion, sausage, parsley and garlic in a bowl. Press this mixture into the pan, pressing it against all of the sides. Bake at 400 degree oven for 15 – 20 minutes.

Prepare crust, mixing dry ingredients and cutting in butter or lard, add lemon juice and mix, roll out to 3/4 ” thick.

Remove pot from oven, add tomatoes in center and place crust over top.

Bake at 400 degrees for an additional 20 minutes or until browned. (You are going to want to put a pan under this for overflow drips.)

Serve at once.