So last night I was perusing the internet, and I came across this recipe contest. It challenges bloggers to create and blog about recipes using, wait for it, sweet potatoes. I love sweet potatoes. I am obsessed with them. For the love of all things tuberous, I did my advanced independent study on sweet potatoes. Accordingly, I present, for your consideration and taste buddery, my first submission: a reply to the call for vegetarian sweet potato recipes.
Whether you're participating in Meatless Mondays or a vegetarian for life, create a dish that let's sweet potatoes take center stage.
The Result:
Sweet Potato Curry Pot Pie
Growing up in blustery Maine, I was no stranger to a winter chill that lasted well past April. However, growing up in Maine, I was also blessed with nearby farms that offered local fresh produce and meat. These products happily surrendered themselves to winter-time comfort foods. However, in the “comfort food” collection, I often feel as though vegetarians are left out. We omnivores talk about beef stews, clam chowders, roast chicken and gravy, shepherd’s pie, Bolognese over pasta-- meaty foods, to be sure.
However, vegetarians need not feel abandoned by the warming comfort food cliques. Vegetables, especially those in season during the colder months, work beautifully in a myriad of comfort food recipes. With that in mind, I created this Sweet Potato Curry Potpie. Chunks of fresh sweet potato are stewed in an aromatic Thai red curry. This rich curry is then baked under a golden and tender crust until bubbling. This riff on a potpie is what happens when the comfort of a New England classic meets zinging Southeast Asian spice.
The Recipe
For the Wholewheat Pot Pie Topping:
Ingredients
- 1.5 Cups Whole Wheat Flour (for a lighter consistency, you can use white flour-- also, if you are gluten free, use your preferred gluten-free baking flour)
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 2 Tablespoons Apple Cider or Another Acidic Juice
- 3 Tablespoons Vegetable Oil
- .5 Cups Buttermilk (you can use almond or rice milk as a substitute if you prefer a vegan alternative)
1. In a mixing bowl, sift together the flour, baking powder, and salt.
2. In a pastry blender or with a fork, mix in the apple cider and vegetable oil. The mix will be slightly lumpy. Slowly mix the buttermilk into the dough. It will be a slightly wet, almost batter-like dough. Set aside and make the filling for the pie.
For the filling:
Yields 4-6 servings
Ingredients
- 2 Cups Coconut Milk
- 2 Tablespoons Red Curry Paste (store-bought or homemade)
- 3 Cups Sweet Potato, cut into bite-size chunks
- 1 Cups Green Peas, shelled
- .5 Cups Thai Basil, shredded
- A Large Handful or 2 of Cashews
- Black Pepper and Salt to Taste
Preheat the oven to 450 degrees F.
1. In a large saucepan, heat the coconut milk. Before the milk has boiled, stir in the red curry paste. Mix gently, but thoroughly. The sauce should take on an orangey-pink color.
2. Add the 3 cups of sweet potato to the coconut milk. Bring the mixture to a boil. Cook until the sweet potatoes are al dente, but not mushy (about 10-15 minutes). Turn off the heat.
3. Stir in the green peas, thai basil, and cashews. Season with black pepper and salt. Mix well. Allow mixture to cool and thicken. If it needs to thicken more, turn on the heat, and very lightly stir in some sifted flour or cornstarch. The consistency should be a rich and hearty pot pie filling.
4. Lightly oil the bottom and sides of a deep oven-safe pan (I use a deep cast-iron skillet for pot pies). Spoon the sweet potato curry in the pan. (You might have leftovers-- stick it in the fridge! it only gets better with more time, and is great over steamed rice.)
5. Pour the potpie topping batter over the pie filling. Cover completely.
6. Cook the pie until the crust is golden-brown and the contents are bubbly. This is about 10-12 minutes at 450 degrees F.
Notes:
- More curry paste can be added for extra spiciness.
- Try tossing in raisins, almonds, peanuts, or pistachios for different textures and flavors.
- Some people opt to peel their sweet potatoes. I never do this-- the skin of a sweet potato is dense with nutrients. If you do leave the skin on, however, your cooking time may be slightly longer.
- As I noted in the recipe, some simple substitutions can be added to make this gluten free or vegan.
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