Hasselback Sweet Potato Pie

by elyn_ryn

Hasselback or accordion-style potatoes were created in Sweden in the 1950s and have become very popular in the last few years.  Cooks have discovered how versatile they are and have been accordion-cutting many types of vegetables and fruits.  

The potatoes in this sweet potato pie are cut using the Hasselback technique which is putting many rows of cuts into a potato without actually cutting all the way through it. The trick to doing this successfully and quickly is to place a potato into an ex-large spoon for slicing.  The sides of the spoon will prevent the knife from cutting through to the bottom of the potato.

Sweet potatoes can be hard to peel. I suggest using a vegetable peeler instead of a knife and it is much easier to do. Also, the potato itself can be hard to cut into. After peeling, place them in water and boil them for 5 minutes. This will not completely cook them, but make them so much easier to slice.

For this recipe, you will need enough potatoes to fill a 10-inch deep-dish pie pan. Cut long potatoes in half or thirds to make them fit. Fill all holes with potatoes so that you have a tightly-packed pie dish.

This pie will take 2 ready-made refrigerated pie crusts or you can make your own crust. Usually, the ready-made crust is 8 inches (20.32 cm) in diameter. The bottom crust will need to be larger than that to fit into a 10-inch pie pan. Expand it by rolling it large enough to easily fit into the pie dish. Cut off any extra dough that hangs over the sides.

After putting all the ingredients into the pie, use the second crust to make a shelf ring that fits around the pie. You can piece together this ring and it will not show because it will be covered with almond slivers. Brush the ring with an egg wash and use the wash to “glue” together the pieces used to make the crust ring. Add the almonds and they will stick to the egg wash. Then after adding all the almonds, brush them with the egg wash by gently tapping the wash onto them so they do not move.

Just before putting the pie into the oven, make a baking ring out of aluminum foil and loosely cover the pie. Bake the pie with this ring for all but the last 10 minutes of cooking to ensure that the almonds and top crust do not over-brown.

This pie has a crunchy contrast of toasted almonds and soft sweet potato. I usually associate sweet potatoes with pecans, but the almonds are unexpectedly delicious with this sweet potato pie.

Try this pie with a small scoop of vanilla ice cream for a delicious treat!

Print Recipe
Hasselback Sweet Potato Pie
A sweet potato pie with Hasselback sweet potatoes and almonds.
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 15 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 15 minutes
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash the sweet potatoes. Remove the potato skin with a peeler. Place each whole potato into the pie dish. Peel enough potatoes to cover the bottom of the dish. Cut long potatoes in half if necessary to fit them. The dish should be filled with potatoes.
  2. Once you have enough peeled potatoes, move them to a large stock pan and cover with water. Prop a lid on the pan and boil for 5 minutes.
  3. Grease the pie dish, making sure there is no water in it from fitting the potatoes. Take out 1 pie crust and roll it to make it bigger to fit the 10-inch dish. Then place it in the dish, letting any extra crust hang over the sides.
  4. Whisk the egg white until foamy. Brush the egg mixture onto the bottom and up the sides of the pie crust. Place the crust in the refrigerator for 15 minutes.
  5. Remove the boiled potatoes from the heat and drain and rinse the potatoes in cold water.
  6. Preheat the oven to 400 degrees F.
  7. Using an extra-large spoon, place each potato on the spoon and slice. Stop cutting when the knife hits the sides of the spoon so that you don't cut all the way through. Slide the potatoes off the spoon into the chilled crust, being careful not to break apart the potatoes. Arrange them so that they completely fill the crust.
  8. In a medium bowl, mix together the sugar, cinnamon, flour, and salt and pour over the potatoes and then spread it out evenly.
  9. In a large measuring cup, add the milk and vanilla. Stir. Then pour the milk and vanilla, washing some of the sugar from the tops of the potatoes.
  10. Cut pieces from the second crust to form a wide crust shelf or ring around the outside of the pie. Trim away any crust overhang from both the bottom and top crusts. With a pastry brush, wash the top crust with egg white, sealing the seams as you go. Then completely cover the ring with almonds. Brush egg white on the almonds by using a tapping motion with the brush so as not to disturb the almonds.
  11. Cut the butter into pieces and place on the potatoes in the center opening of the pie.
  12. Make a baking shield for the crust from aluminum foil and place loosely on top of the crust. Bake for 50 minutes. Then remove the baking shield and bake for an additional 10 minutes.
Recipe Notes

Did you know that you can make half and half at home?  It is simply a mixture of half whole milk and half light cream.  For this recipe, mix together 1/2 cup whole milk with 1/2 cup of light cream.  Stir to mix and it's ready to use.

Egg white is brushed on the inside crust to help prevent it from becoming soggy during baking.

If using a ceramic or glass pie dish that you have chilled, place it on a baking sheet to help protect it from the shock of a hot oven rack that might break it.

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