This is so easy to make, and it’s a tasty, cheap comfort food dish. It’s a little bit like an open-face pot pie, and the combo of roasted sweet potato and pastry, with a little hit of nutmeg, tips it just a tiny bit in the direction of dessert. This cannot be a bad thing. This will feed four for dinner, or eight if you are serving it as an appetizer.

　　

Ingredients

serves 4

　　1 prepared piecrust (see page 5)

　　2 potatoes

　　1 sweet potato

　　2 tablespoons flour

　　2 tablespoons melted butter

　　1/2 cup milk

　　Salt and pepper

　　1/2 teaspoon ground nutmeg

　　

Step 1

Preheat the oven to 350°F. Press the piecrust gently into an ungreased 9-inch tart pan or deep dish pie pan.

　　

Step 2

Peel the potatoes and sweet potato and cut them into thin, even slices (no more than 1/8 inch thick). Combine the flour and melted butter and slowly add the milk, stirring until smooth; there should be no lumps. Place a single layer of potato slices in the bottom of the tart pan, spread 2 tablespoons of the milk mixture over the potatoes, and season with salt and pepper. Place a layer of sweet potatoes over the potatoes, spread with 2 tablespoons of the milk mixture, and season with salt and pepper. Continue layering until you have 3 layers of white potatoes and 2 of sweet potatoes. Sprinkle with the nutmeg and bake for 45 to 50 minutes, or until the top layer and the crust are lightly browned. Serve immediately.

　　College Vegetarian Cooking