Sweet Potato Potpie

Name: Sweet Potato Potpie
Yield: Serves 6
Cuisine: United States
Ingredients: 1 large egg, lightly beaten with a pinch of fine sea salt for egg wash; 1 teaspoon rubbed sage (see Tip); ¼ teaspoon freshly grated nutmeg; 2½ cups vegetable stock; ½ cup heavy cream; 1 recipe Extra-Flaky Piecrust; 8 tablespoons (1 stick) unsalted butter; ½ cup unbleached (all-purpose) flour; ¼ teaspoon fine sea salt; ¼ teaspoon Freshly ground black pepper; 1 cup cooked butter peas or butter beans; 2 garlic cloves, minced; 1 cup corn kernels; 1 medium sweet onion, finely chopped; 2 celery ribs, cut into ½-inch pieces; 1 large sweet potato, peeled and cut into ½-inch cubes; 3 tablespoons unsalted butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Potpies are one of my favorite comfort foods. A mix of sweet potato, corn, and Georgia butter peas goes into the filling for this one, which is topped with our flaky piecrust. It’s a hearty recipe you can serve when your vegetarian friends come over for dinner.

Ingredients

For the Vegetables

3 tablespoons unsalted butter
1 large sweet potato, peeled and cut into ½-inch cubes
2

Americas
United States
Dinner
Vegetarian

Method

To prepare the vegetables: Melt the butter in a large saucepan over medium heat. Add the sweet potato and sauté for 3 to 4 minutes. Add the celery, onion, corn, butter peas, garlic, salt, and pepper and sauté for 5 minutes, or until all the vegetables are slightly tender. Transfer the vegetables to a large bowl. Set aside.

To make the cream sauce: Melt the butter in a large saucepan ove