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Sweet Potato Pot Pie

This is a fun, delicious, seasonally-perfect take on the traditional pot pies. Enjoy; it's a favorite here! The Washington Post 2004

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400 degrees.
  • In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt.
  • Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
  • Stir in the adobo sauce and corn.
  • In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot.
  • Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes.
  • Remove from heat and season with more salt to taste.
  • Pour the filling into small ovenproof bowls, each three quarters full.
  • Cut a piece of puff pastry dough to fit over each bowl, with some overlap.
  • Place the dough on the bowls and fold over the edge of the dish.
  • Brush the dough lightly with egg white (this creates a golden crust).
  • Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes.
  • Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.
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RECIPE MADE WITH LOVE BY

@hannahactually
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@hannahactually
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"This is a fun, delicious, seasonally-perfect take on the traditional pot pies. Enjoy; it's a favorite here! The Washington Post 2004"
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  1. hannahactually
    This is a fun, delicious, seasonally-perfect take on the traditional pot pies. Enjoy; it's a favorite here! The Washington Post 2004
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