Sweet Potato Pastry Puff Pie

This smoked curry sweet potato mix has to be my favorite savory filling for “pot pies” to date. We ate these all in one night and were ready to fight for the last one. You can make this recipe with skull molds or a simple muffin pan. This would be fun to make with the kids or if you want to impress someone with a fire plant-based dish.

Join the discussion

Go Pro to Access This Recipe

You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.

Upgrade

Shopping List

Sweet Potato Filling

1 large sweet potato, peeled & cubed

avocado oil

smoked paprika

1/2 of a red onion thinly sliced

2-3 garlic cloves, minced

4 mini sweet peppers, chopped

2 Tbsp red curry paste

2 tsp thyme

1 tsp rosemary

1 cup kale, finely chopped

1.5 cups coconut cream

1/2 cup vegetable broth

1 cup chickpeas*

salt & pepper to taste

‍

Additional Ingredients

plant-based pastry dough OR pie crust

plant-based shredded cheese (optional)

farro, cooked & seasoned (optional)

black rice, cooked & seasoned (optional)

‍

Directions

Preheat oven to 400 degrees Fahrenheit
Toss peeled & cubed sweet potato in avocado oil, smoked paprika, and salt & pepper
Roast or smoke the potato in a pan for 20 minutes or until tender
Sauté onion, garlic, and sweet peppers, in a small amount of oil, for 5 minutes
To the pan, add red curry paste, thyme, and rosemary. Cook on low heat for 2-3 minutes
Add kale, coconut cream, vegetable broth, chickpeas, and sweet potatoes to the pan. Cook on medium, covered, for 10 minutes
Cut pastry dough OR pie crust to fit molds. Fill each mold with plant-based cheese and Sweet Potato Filling. Seal any edges/seams with water
Bake for 25-30 minutes or until the crust becomes golden crispy

Enjoy!

‍

*Feel free to use canned chickpeas OR cook dry chickpeas to tender