Sweet Potato Pot Pie

Sweet Potato Pot Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    onions, ½-inch dice

  • 2

    tablespoons minced ginger

  • 2

    large carrots, peeled, roll cut

  • 4

    ribs of celery, ¼-inch dice

  • 3

    sweet potatoes, peeled, ½-inch dice

  • 1

    teaspoon five spice powder

  • 1

    cup dry white wine

  • 2

    cups heavy cream

  • 1

    sheet puff pastry, thawed and kept cold in fridge

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil for cooking

Directions

In a cast-iron pan over medium-high heat coated lightly with oil, combine onions and ginger, season with salt and pepper, and saute until soft, about 2 minutes. Add carrots, celery and potatoes and season. Saute for a few minutes to, add five spice and deglaze with wine, scraping up and caramelized bits on the bottom of pan. Reduce mixture by 75%, about 5 minutes, and add cream. Check for flavor and season again. Bring to a simmer cook until potatoes are cooked through and liquid is reduced by 25%, about 25 minutes. Check for flavor. Preheat oven to 350 degrees. Chill in refrigerator until cool, about 1-2 hours. Remove from fridge and top with a round of puff pastry. Crimp edges of puff pastry around pan and cut a few air vents into top. Bake in oven at 350 until golden brown and heated through, about 30-45 minutes. Serve immediately.


Nutrition

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