Sweet Potato Pot Pies Recipe

A recipe from my first book that was featured in the Washington post - sweet potatoes, chipotle, corn, onions, and puff pastry.

Sweet Potato Pot Pies

Thank you to everyone who has mailed me about the article that ran in yesterday's Washington Post. I included a scan of the article below for those of you who are interested but don't live in the area.

The write-up is an excerpt from the pot pie chapter of my book, it includes a recipe for Sweet Potato Pot Pies -- one of my favorites for this time of year (also a good vegetarian option for mixed families around the holidays). Quick, easy, and I added a little chipotle flavor to give them a bit of spicy kick.

To see a full scan of the article,click here, to read a text-only version of the article online click here

If you are a pot pie fan (who isn't?) there are six other pot pie recipes in my book including a winter creamy mushroom pot pie and a spicy chili pot pie...great cold weather cooking. Also, have fun with your pies, just about any stew makes a great filling and if you don't want to use puff pastry for the tops, try using dollops of biscuit dough or scoops of mashed regular or sweet potatoes. Its really hard to mess them up. Enjoy~

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Sweet Potato Pot Pie Recipe

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, 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
2 tablespoons cornstarch
1 box puff pastry dough (allow 20 to 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. 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.

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 (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.

Serves 4 as a main course.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Hi Heidi,
The macaroons don’t ship well (they only keep for two days), but I’d love to swap something else with you. I can ship chewy chocolate chip cookies or biscotti if you’d like.
Jessica 😉


Thanks Jessica!
If you send me some of your macaroons, I promise to send you some holiday cookies when I make them 🙂 -h


Hi Heidi,
I love your site! Did you know that the Nov/Dec issue of the Vegetarian Times has a glowing review of your cookbook?


Well you certainly get the thumbs-up for tenacity ;)……..I can’t believe your town doesn’t have puff pastry — good information to know actually.
Just for future reference, there is a whole section on drop biscuits in the front of my book – the basic drop biscuit dough in there is delicious and fool-proof – it comes together really fast. I just keep a batch of it in the freezer (it freezes really well), and then thaw it when I need it. Or I freeze off dollops on a cookie sheet and then you can just use those straight out of the freezer on the fly.


Thanks for your suggestions. I don’t live near a Whole Foods, though I wish I did. I did look in the freezer section of a few mega-marts and I only found those puff pastry shells at one market. So I did something very odd. I had all the ingredients for your Spring Vegetable Pot Pie recipe ready and cringed at the idea of using Pillsbery Dough Boy Biscuit Dough as a topping.(didn’t have time to make fresh biscuit dough). So I got the shells and plopped them on the pot pie. Didn’t work of course. Too thick and doughy except for the top. But… the filling was delicious. I have a new love of lemon zest in savory foods and was amazed at how quick it was to make. Wonderful. So I’m ready to try more pot pies, I guess I’ll ask a few store managers to order the sheets! I think I’ll also venture into home made biscuits, perhaps they are nothing to fear…


Hi Maude,
Did you look in the freezer section near the frozen pie shells? — that is where I normally find it. Whole Foods carries a good brand (the name is escaping me now), and I think most supermarkets stock puff pastry in the freezer section especially around the holidays…when I see it I buy a couple boxes and keep them in my freezer. -h


Where does on get puff pastry sheets? For the life of me, I can not find it in the suburban wasteland that I live in (I tried 2 small markets and 2 mega-markets). But it looks so easy and yummy… I guess I could make a biscuit topping, but it seems like such a project for day to day.
Any ideas?


I love the top to this pot pie! I saw a similar puff pastry top that was latticed across a chicken pot pie on Paulas Home Cooking..and I adored it! 🙂


Miss Whitney,
If you have a baking dish that is on the small size you could do more of a casserole….The puff pastry comes in sheets so you could just roll it out to the size of your baking dish, just make sure there is enough filling in the dish or it will be weird…
— or double the filling and you could make a larger one.
Or you could borrow my set of little pot pie pans 😉


any suggestions for those of us who don’t have little oven dishes enough to serve the thanksgiving party? I suppose I can use larger ones and “glue” the pastry together to make a larger piece. any other adjustments needed for group rather than individual servings?


Very cool!! You are everywhere it seems. I can’t wait for another tasty pot pie.


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