Sweet & Gold Mashed Potato Pie
"This mashed potato pie has a great fall color and the perfect aroma for your holiday table. The three layers of color also bring you three different flavors with fluffy mashed sweet potatoes with nutty pecans, creamy and well seasoned mashed potatoes, followed by a turkey-flavored crust."
Serves6 People
Preparation Time10 min
Cooking Time45 min
Cooking Vessel Size9-inch pie pan
Ingredients
- (1-1/2-pound) gold potatoes
- 8 ounce sweet potatoes
- 1 (6-ounce) package turkey-flavored stuffing mix
- 6 tablespoon butter, divided
- 3 cup hot water
- 1 cup pecan halves, roughly chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 6 tablespoon milk, divided
- salt
-
Rinse and roughly chop gold potatoes and sweet potatoes into cubes. If your gold potatoes are small, don't even bother chopping.
-
In a medium saucepan, place gold potatoes at the bottom, sweet potatoes on top, then add just enough water to cover all the potatoes. Bring to a boil and simmer until potatoes are fork tender but not falling apart (about 20-25 minutes).
-
In the meanwhile, pour stuffing into a 9-inch pie pan, add hot water and 3 tablespoons melted butter. Mix well. Press the stuffing down to the bottom of the pan and push it up to cover the side to shape a crust.
-
When the potatoes are done, drain. Rinse each potato piece in cold water while peeling the skin by pressing your thumb into the edge of each potato piece. The skin should come right off. Place gold potatoes and sweet potatoes in two separate bowls.
-
Now, preheat oven to 350ºF.
-
Add ground cinnamon, 2 tablespoons milk, 1 tablespoon butter, a dash of salt and pepper into the sweet potatoes bowl. Mash it until well blend. Add chopped pecan, mix well.