Crispy Sweet Potato Pie

Ingredients:

• 450 g Russet-Burbank potatoes (about 2 medium tubers)
• 220 g sweet potato (1 small tuber)
• 1.5 tsp chopped fresh thyme leaves + whole leaves for serving
• A pinch of ground chipotle pepper
• 3 tbsp. l. rapeseed oil (canola)

Preparation:

1. Peel the potatoes and sweet potatoes and grate them coarsely. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. Place the squeezed potatoes in a medium bowl and combine with chopped thyme, 1 teaspoon coarse salt, 1/4 teaspoon black pepper, and chipotle pepper. Mix well to evenly distribute the ingredients.
2. In a medium nonstick skillet, heat 2 tablespoons of oil over medium heat. It should be very hot but not smoking. Add the potato mixture and press it down firmly with a spatula. Cook until golden brown and crisp on the bottom, 8-9 minutes, shaking the pan occasionally to prevent sticking. The potato mixture should move in one piece when you shake the pan.
3. Remove the pie from the pan to a plate and toss the remaining butter into the pan. Invert the pie onto a second plate and return it to the pan, crisp-side up. Continue cooking until the bottom is golden brown and crispy, and the pie is cooked through, another 8-9 minutes, reducing the heat if the pie is burning.
4. Transfer to a wire rack and let cool until warm. Cut into 6 slices, lightly season with salt, and sprinkle with fresh thyme leaves. Serve.