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Sweet Potato Pot Pie
Yield: 4 servings (in separate bowls or 1 9-inch potpie)
- 3 tablespoons extra-virgin olive oil
- 1 medium white or yellow onion, chopped
- 3 cloves garlic, chopped
- 2 1/2 to 3 cups sweet potatoes [about 2 medium], peeled and diced into 1/4-inch pieces
- 1/2 teaspoon salt (plus more to taste)
- 1 tablespoon adobo sauce from a can of chipotle chilies (or more to taste)
- 1 cup corn kernels, fresh or frozen
- 2 cups cold whole or low-fat milk (I also use almond milk)
- 2 tablespoons cornstarch
- 1 sheet puff pastry dough, thawed
- 1 egg white
- Preheat oven to 400 degrees.
- In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt. Sauté, 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. Divide the filling among 4 small ovenproof bowls, each three-quarters full OR pour it into one 9-inch pie dish.
- Cut a sheet 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 OR cover the large pie with puff pastry. 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.
Source: The Washington Post/Heidi Swanson, “Cook 1.0: A Fresh Approach to Vegetarian Cooking”