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Brûléed Sweet Potato & Herb Pies – A Savory-Sweet Recipe Worth Sharing
This Brûléed Sweet Potato & Herb Pies recipe is the perfect little treat for any occasion — big or small. They’re simple to make but feel fancy on the plate. Each one has a crisp shortcrust base, creamy herbed sweet potato filling, caramelized sugar on top, and a swirl of whipped goat cheese. The flavors are warm and earthy, with just the right touch of sweetness.
Making these with Dakota was a real highlight. It was a fun activity to do together, and he totally outshone me when it came to rolling out the pastry. He also showed me how to use the blowtorch, which turned out to be both thrilling and slightly terrifying.
There’s nothing quite like seeing a recipe idea come to life. I was really proud of how these turned out. If I could do one thing differently, I’d wait a little longer before adding the goat cheese. As you can probably tell from the photos, it melted from the heat of the brûlée. I was a bit disappointed, but they still tasted great. Next time, I’ll remember to give it a minute to cool.
This was actually my first attempt at making shortcrust pastry from scratch. I’ve always found it a bit intimidating, but The Spruce Eats’ recipe made it feel surprisingly doable. The dough came out flaky and buttery — exactly what I was hoping for.
If you’re looking for a unique savory pie idea, these are a great choice. They feel elevated but approachable, and they’re a total crowd-pleaser. Plus, that moment when the sugar crackles under the torch? Pure kitchen magic.
Brûléed Sweet Potato & Herb Pies Recipe
Equipment
- 1 mini silicone muffin tray silicone make it much easier to get the pies out. You can also use little tart presses
- 1 blow torch
- 1 Handheld immersion blender
Ingredients
- 3 sweet potatoes
- 2 sprigs fresh thyme
- 2 garlic cloves
- 3 fresh sage leaves
- 2 cups all purpose flour
- 8 tbsp butter
- 4-6 tbsp ice water
- 1 tsp salt
- 12 tsp sugar
- 5 tbsp goat cheese
- 2 tsp greek yogurt
Instructions
Make the Shortcrust Pastry: Start by making a buttery shortcrust base. I loosely followed the Spruce Eats recipe, but swapped in salted butter and skipped any extra salt.
- Place the flour in a large mixing bowl.
- Cut cold butter into cubes and add to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs — be careful not to melt the butter!
- Gradually add cold water, mixing with a knife until the dough starts to come together.
- Shape it into a thick square, wrap it in plastic wrap, and refrigerate for at least 1 hour to rest and firm up.
Prepare the Sweet Potato Filling: While the dough chills, get started on the filling.
- Peel and chop your sweet potatoes into chunks (smaller pieces cook faster).
- Boil in salted water until fork-tender, then drain well.
- Finely chop the garlic, sage, and thyme, then place on top of cooked sweet potatoes. Use a handheld immersion blender to puree the sweet potato until smooth and everything is mixed together.
- Set aside to cool.
Make the Whipped Goat Cheese: For a tangy, creamy topping
- Mix goat cheese and Greek yogurt until smooth and fluffy.
- Spoon into a piping bag and refrigerate — this will make piping later cleaner and easier.
Shape & Blind Bake the Pastry: Once the dough is chilled and firm
- Let it sit at room temp for a few minutes if too stiff.
- Roll it out thinly on a floured surface, then cut into 24 small circles.
- Line each mini pie tin or muffin tin hole with a pastry circle.
- Blind bake at 350°F (175°C) for 10 minutes to set the base.
Fill & Bake
- Remove the pastry shells from the oven.
- Spoon the herbed sweet potato filling into each shell, smoothing the tops with the back of a spoon.
- Return to the oven and bake for 30 minutes at the same temperature.
- Once baked, let the pies cool on a wire rack.
Brûlée the Tops
- Sprinkle about ½ tsp of sugar evenly over each pie.
- Time for the fun part: brûlée! Using a kitchen blowtorch, caramelize the sugar until it melts, bubbles, and hardens into a glossy shell. (Tip: Keep the flame a few inches away to avoid burning.)
Finish with Whipped Goat Cheese
- Once the brûlée is set and cooled slightly, pipe a swirl or dollop of the whipped goat cheese on top.
- Optional but beautiful: finish with edible lavender flowers or a sprig of fresh thyme for garnish.
Serve & Enjoy
- Serve at room temperature and watch your guests be very impressed.
Loved this recipe? Don’t forget to follow along on Nicole Cathrine for more recipe ideas that will be loved by all!
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