Chow Bella

Sweet Potato Pot Pie

Last week we announced our commitment to participate in the grass root efforts for Meatless Monday.

A recap of why we made going meatless one day a week a resolution to kick off our New Year: Personal health is a motivation; we all know that increasing a variety of grains, fresh fruits and vegetables is good for our bodies. Contributing to a sustainable environment and reducing our carbon footprint comes easily with a meatless day of eating. We have an aversion to factory farmed animal products, going meatless one day a week frees up a few extra dollars to purchase higher quality animal protein coming from humanely raised and slaughtered animals. We love fruits, vegetables and grains, making the commitment to a meatless day of eating is motivation for us to explore a variety of ingredients and prepare satisfying meatless meals.

follow the jump for this weeks recipe for Sweet Potato Potpie

Sweet Potato Pot Pie -yield 4 servings
Note: feel free to switch out the main ingredients with other root vegetables (new potatoes, rutabaga, turnips....)
1 medium sweet potato, peeled and cubed
1 small butternut squash, peeled, seeded, and cubed
2 Tablespoons olive oil, divided
2 carrots, peeled, medium dice
1 small yellow onion, medium dice
2 celery stalks, medium dice
½ cup frozen peas, thawed
2 Tablespoons chopped flat leaf parsley
1/2 teaspoon chopped rosemary-optional
2 Tablespoons unsalted butter
¼ cup unbleached AP flour
¾ vegetable broth
½ cup whole milk or buttermilk
Kosher salt and freshly ground black pepper

Preheat oven to 400 F.
1. Place cubed sweet potato and butternut squash in a medium bowl.
Drizzle with 1 Tablespoon olive oil and season with kosher salt and freshly ground black pepper. Toss to coat.
2. Arrange the sweet potato and butternut squash in a single layer on a lined baking sheet. Roast in the oven until soft and lightly browned, about 30 minutes. Set aside.
3. Heat a medium skillet over medium high heat. Add 1 Tablespoon olive oil to the pan. When oil is hot, not smoking, add the carrots, onion and celery. Season, lightly with kosher salt and freshly ground black pepper. Sauté until tender, about 5 minutes.

4. Add the roasted sweet potatoes and butternut squash to the pan. Heat thoroughly. Place all the vegetables back in the bowl and set aside.
5. Adjust the heat to medium and add the butter to the pan. The butter will foam as it melts. When the foam subsides, whisk the AP flour into the butter. Whisk for a minute and cook out the flour taste.
6. Add the vegetable broth to the pan and continue to whisk while adding the milk (and rosemary if using). Whisk constantly until the sauce thickens, 3-5 minutes. Season lightly with kosher salt and freshly ground black pepper.
7. Stir the sauce into the vegetable mixture. Stir in the peas and chopped parsley. Spoon the mixture into a small baking dish or four ramekins.
Top with biscuit rounds (recipe follows).
8. Place on a baking sheet and bake until filling is bubbling and biscuits are light brown, about 30 minutes. If baking in individual ramekins, bake for 20 minutes.
Do Ahead:
1. Roast sweet potatoes and butternut squash one day ahead.
2. Prepare the pot pies one day ahead, refrigerate until time to bake.
Increase baking time 10-15 minutes if baking straight from refrigerator.

Biscuit topping
1 cup unbleached AP flour
½ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup cold unsalted butter, cut into small cubes
1/3-cup whole milk or buttermilk
Optional-add ¼ cup grated cheese (Parmesan or cheddar)

1. In a large mixing bowl, stir together the flour, baking powder and kosher salt.
2. Add the cold cubed butter to the flour mixture. With you fingertips gently rub the butter into the dry mix until the butter is crumbly and the mixture looks like coarse meal. If using cheese, add at this time.
3. Slowly pour the milk into the mixture and toss with a fork until moisture is incorporated and dough forms.
4. Lightly sprinkle a work surface with flour. Place the dough on the work surface and with the heel of your hand, pat gently until the dough is 1/2 inch thick.
5. With a 2-inch round cutter cut out circles of dough.
6. Place the biscuit rounds over the filling.
7. Bake per potpie instructions.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Carol Blonder