Savory Sweet Potato Pie Paleo And Thermomix Recipes

SAVORY SWEET POTATO PIE - PALEO AND THERMOMIX

Steps:

• To make the pie crust blend all the ingredients in a food processor or Thermomix at Speed 5 for 10 seconds.
• Heat oven to 180C and place the pie crust into a 20cm square baking dish. Press down and bake for 10 minutes until turning golden.
• Remove from oven whilst you prepare the filling.
• Steam the sweet potato or use the Thermomix Varoma 100C for 20 minutes on Speed 1. Add 1 tbs butter and some salt to taste and mash. Allow to cool.
• Place some olive oil in a fry pan and add the onion - cook until slghtly brown - add the garlic and ginger and cook for an other few minutes to soften and incorporate, then add the spinach until softened and stirred through the mixture.
• When the sweet potato mash is cool enough add the eggs and onion mixture. Season with salt and pepper. Mix well and pour onto the pie crust.
• Bake pie for 25 minutes.

FRUIT COBBLER - PALEO AND THERMOMIX

Steps:

• Preheat the oven to 375ºF.
• Place walnuts in Thermomix Bowl. Set lid to closed position and hit turbo 2 or 3 times to chop the nuts. Tip out and set aside.
• Place coconut oil in TMbowl. Melt at 50º/speed 1.5/2 minutes. In summer you may not need to melt the oil at all - in winter it may take longer than 2 minutes - just make sure it is completely liquified.
• Add the almond meal, maple syrup, cinnamon and salt to the melted oil. Mix 15 seconds/speed 4.
• Add the chopped walnuts to the TMbowl and mix the whole lot together 10 seconds/speed 4.
• Place the fruit in the bottom of a 9x9 baking pan. Squeeze the lemon over all. Sprinkle on the topping. Don't worry about trying to cover every bit of fruit.
• Bake 20-30 minutes - or until crumbly and golden brown.

SAVORY SWEET-POTATO SOUFFLES

Steps:

• Preheat oven to 375°. Butter four 3/4-cup ramekins; set aside.
• In a medium saucepan, melt butter over medium-low heat.
• Add onion, garlic, and thyme; season with salt and pepper.
• Cook, stirring often, until onion is softened, about 8 minutes.
• Stir in flour; cook, stirring, 3 minutes.
• Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
• Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
• Whisk in sweet-potato puree, then egg yolks, one at a time.
• In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
• Whisk 1/4 of whites into cheese mixture.
• Using a rubber spatula, gently fold in the rest.
• Place ramekins on a rimmed baking sheet.
• Pour mixture into ramekins; sprinkle with remaining cheese.
• Bake until puffed and golden brown, 15 to 20 minutes.
• You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.