There are some dishes that I just know are pretty awesome and that Chris is going to love as much as I do. This sweet potato pot pie recipe is one of them. Lovely flavor and perfectly filling for a cold winter night. I promise that the next recipe won’t be a 101cookbooks.com recipe. Promise!
3 tablespoons extra-virgin olive oil
1 medium white onion, chopped
3 cloves garlic, chopped
3 medium sweet potatoes, peeled and diced into 1/4-inch pieces
1 regular potato, peeled and diced
1/2 teaspoon salt (plus more to taste)
1 tablespoon adobo sauce from a can of chipotle chilies (Easy to find in the grocery store and a must for this recipe!)
1 cup corn kernels, frozen
1 package chorizo sausage
2 cups cold low-fat milk
2 tablespoons cornstarch
1 box puff pastry dough (allow 20 to 30 minutes to thaw)
1 egg white
In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato, chorizo 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. I used four small ramekins, two slightly larger glass dishes and one much larger pyrex dish.
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.
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 at 400. Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.
Notes: I added in the chorizo to the recipe. I bought a package for a soup I’ll be making and it comes with two packages of chorizo inside. At the last minute I decided that the flavor of the adobo sauce would go well with the chorizo, and it did.
Servings: 4-5 servings