Most people probably balk at the idea of a veggie pie, but I’ve come to the realization I’m also not like “most” people. This root vegetable pie, complete with a mashed sweet potato frosting and baked in a flaky crust warms the body and is full of fall flavors.Step 1: caramelized onions, covering the bottom of a pie shell. I think homemade pie crust would obviously be tons better, tasting and looking, but I just didn’t have time when I was making this pie. Store bought isn’t entirely evil!Step 2: a beautiful hodge podge of root veggies…I did carrots, beets, and turnips. I decided turnips are delicious, and you can definitely use canned beets here-just be sure to drain them and pat them dry, otherwise their liquid will make the crust soggy. Roast them at 450 until soft, and be sure to salt and season them. I also would cut the ingredients a lot smaller-probably thin slices to make it easier to cut and serve the pie. Step 3: cover with a thick layer of mashed sweet potatoes. Easiest thing to do: stab the potatoes a few times and microwave them until soft, peel, then grab a mixer and whip them up with salt, a pinch of cinnamon, and milk. They will be fluffy and rich-tasting, but still super healthy.
Lastly, bake the pie at 400 for about 30 minutes-until the crust is golden brown. Slice and enjoy your harvest pie!