Deep Dish Sweet Potato Pie
My daughter made this Deep Dish Sweet Potato Pie at her Create a Cook class (see my tip about this fabulous cooking school). The recipe is a little involved, but it is so delicious, I couldn't stop eating it. Don't substitute the adobo sauce-it adds an unbelievable deliciousness.
Sweet Potato Pot Pie
Adapted from 101Cookbooks.com
Serves 4 – 6
3 Tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped
3 cloves garlic, chopped
2 ½ to 3 cups sweet potatoes, peeled and diced into ¼-inch pieces
½ 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
2 Tablespoons cornstarch
1 box puff pastry dough (allow 20 - 30 minutes to thaw)
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. Pour the filling into an ovenproof gratin dish.
Cut a piece of puff pastry dough to fit over the dish, with some overlap. Place the dough on the dish 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 potpie on a baking sheet lined with foil in case some of the filling bubbles over.