Savory Sweet Potato Pie - cooking recipe

Ingredients

Rosemary Crust:
1 3/4 cups all-purpose flour
1 teaspoon roughly chopped fresh rosemary
salt and ground black pepper to taste
10 tablespoons cold butter, cut into cubes
1/3 cup ice water
Sweet Potato-Parmesan Filling:
2 pounds sweet potatoes
1/2 cup milk
1/2 teaspoon olive oil, or to taste
1/2 cup butter, softened
2 eggs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
salt and ground black pepper to taste

Preparation

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.