Sweet Potato Pot Pie


Sweet Potato Pot Pie

Sweet potato is sautéed with onion, carrot, potato, celery and peas to make a lovely vegetable medley with chunks of tofu and tempeh spliced in throughout mushroom gravy. The versatile low-fat pie crust can easily be made gluten-free for those with wheat allergies. This recipe comes to us from Stephanie, The Recipe Renovator.

Serves 8

For the pie crust:

  • 2 and 2/3 cups all purpose flour
  • or
  • 2 and 2/3 cups gluten-free flour*
  • 2 teaspoons xanthan gum**
  • 6 or 8 tablespoons nonfat milk
  • 2/3 cup vegetable oil

    For the sweet potato veggie filling:

    • 1 1/2 cups mushroom gravy
    • or
    • 1 1/2 cups mushroom soup
    • 3/4 cup carrot, diced
    • 1 cup onion, diced
    • 3/4 cup frozen peas, thawed
    • 1 cup sweet potato, diced
    • 1 cup potato, diced
    • 1 cup celery, diced
    • 1 8 ounce package tempeh or firm tofu, cubed

    *found in health food stores or the health food or grain section of most grocery stores.

    **use only if making the gluten-free crust.

    To make the pie crust:

    Preheat an oven to 350 degrees. Prepare a pie pan with a thin coat of shortening or nonstick cooking spray.

    Sift the half the flour into a medium bowl, adding the half the xanthan gum if making a gluten-free crust. Add the 3 tablespoons of milk if making a gluten-free crust or 4 tablespoons of milk if making a traditional crust. Stir in half the oil and mix until the mixture just comes together in a ball. The ball will be streaky.

    Repeat the process in a separate medium bowl with the second half of the ingredients.

    Put one of the balls of dough in between two sheets of wax paper. With a rolling pin or empty wine bottle, roll the dough out into an even, flat circle between the two sheets of wax paper. Flip the dough over and smooth out the wrinkles by rolling out the other side until the dough is ¼ inch thick. Repeat with the other ball of dough

    Peel back the top layer of wax paper on one flattened batch of dough. Flip the rolled out dough into the pie crust. Shape the pie crust into the pie tin, fixing any holes that may occur with scraps of dough. Poke the bottom of the crust dough with a fork.

    To make the sweet potato veggie filling:

    Place the oil in a large sauté plan over medium-high heat. Prep and add the onion, carrot, potato, sweet potato, celery and peas to the pan, one at a time, stirring with each addition.

    Add the tempeh or tofu. Pour the veggies and tempeh or tofu into the pie crust in the pie tin. Pour the gravy or soup over the top and mix well.

    To complete the Sweet Potato Pot Pie:

    Cover with the additional rolled out pie dough. Cut slit in the top pie crust.

    Bake 30 minutes, or until the pie crust is golden brown. Let cool 10 minutes, cut into 8 slices and enjoy.

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    Nutrition Information

    Sweet Potato Pot Pie

    Servings per Recipe: 8

    Amount per Serving

    Calories:  443

    Calories from Fat:  203

    Total Fat:  22.6g

    Saturated Fat:  3.2g

    Cholesterol:  .3mg

    Sodium:  229.6mg

    Potassium:  473.4mg

    Carbohydrates:  49.4mg

    Dietary Fiber:  3.7g

    Protein:  12.2g

    Sugars:  4.2g

    View Our Nutritional Guidelines

    The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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