My little Lotus Flower Gem was born on 9/20/19.
Although I don’t know her well, I somehow feel an extreme connection. She’s not so much a part me, but an extension of love that I carry for her dear mother.
Thank you, you two, for being in my life. (Jillian and sweet little Lotus).
I wanted to treat you and the family to a warm, home-cooked meal, upon returning from the hospital. I wanted it to be something simple, but a little complex in flavor. I wanted it to be warming and so every delicious, of course.
The day was October 1 for delivery. I chose a Sweet Potato Green Chile Manchego Pie “Lasagna” Layer Pie. It doesn’t get much better than that. I must say.
Yum!
Sweet Potato Green Chile Manchego Pie Lasagna
Crust:
8 Tbs. butter, ice cold and chopped into 1″ cubes
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water
Pulse together the butter, flour, egg, and vinegar in a large food processor until crumbly. Drizzle in the water until just the right consistency – beady.
Transfer to parchment paper form the pile of beads into a disc.
Divide in three.
Roll each disc out into a 6″ circle, appropriately crust size for a round, glass casserole dish. Set aside.
Filling:
16 oz. aged (1 year) Manchego cheese, grated
1 pound sweet potatoes, peeled and cooked, cut into chunks.
14 oz. green chile enchilada sauce
1 large egg
8 oz. cream cheese
Freshly ground pepper
Preheat the oven to 425 degrees. Place one layer of crust on the bottom of the round casserole dish.
Puree the sweet potatoes with about 1/4 cup enchilada sauce. Drizzle a touch over the crust. Top with 1/3 of the Manchego.
Next, add the second layer of pie crust and top with the sweet potato and enchilada sauce puree. Next, puree the remaining green chile with the cream cheese and 1 egg. Pour over the Manchego cheese layer. Repeat with another layer of pie crust, sweet potato, Manchego, and green chile sauce. Repeat one more time, ending with Manchego cheese shreds.
Bake for about 40 minutes, until the crust layers are golden brown the cheese is nice and bubbly. Top with freshly ground pepper.
Cool for several hours before slicing and serving. YUM!!!!
