Sweet Potato Pot Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 2 1/2-3 cups sweet potatoes, 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 chile (or more to taste)
• 1 cup corn kernel
• 2 cups cold milk
• 2 tablespoons cornstarch
• 1 (1 lb) box puff pastry
• 1 egg

Recipe

• 1 preheat oven to 400 degrees.
• 2 in a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt.
• 3 saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
• 4 stir in the adobo sauce and corn.
• 5 in a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot.
• 6 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.
• 7 remove from heat and season with more salt to taste.
• 8 pour the filling into small ovenproof bowls, each three quarters full.
• 9 cut a piece of puff pastry dough to fit over each bowl, with some overlap.
• 10 place the dough on the bowls and fold over the edge of the dish.
• 11 brush the dough lightly with egg (this creates a golden crust).
• 12 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.
• 13 tip: bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.