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Sweet Potato Pot Pie

Indulge in the comforting embrace of a classic with a twist – my Sweet Potato Pot Pie. This heartwarming dish marries the earthy sweetness of roasted sweet potatoes with a medley of vibrant vegetables, all enveloped in a luscious, velvety sauce and crowned with a flaky, golden crust. Perfect for cozy family dinners or impressing guests with its rustic charm, this pot pie promises to be a delightful centerpiece that captures the essence of home-cooked goodness. Get ready to savor every spoonful of this irresistible comfort food delight.


  • Pie crust (I use store-bought, but you could make your own)

  • Olive oil

  • 1 medium sweet potato

  • 1 protein of choice (I use ground soy crumbles, other people like ground beef or ground turkey)

  • 1 bag frozen mixed veggies (carrots, peas, corn)

  • 1/2 medium onion, diced

  • 1 cup flour

  • 2 cups vegetable broth


  1. Cut up sweet potato into bite-sized cubes. Microwave until soft. I use the baked potato button on my microwave, and that usually does the trick.

  2. Toss a little olive oil into a big pot and cook the diced onion. Then add frozen veggies and cook until tender.

  3. Add sweet potato cubes.

  4. Add the flour and vegetable broth into the vegetables a little at a time to make the gooey pot pie paste.

  5. Add salt and pepper to taste. (I like to add Tony Chachere's Creole seasoning too)

  6. Mix in your protein crumbles of choice.

  7. Lay one pie crust circle in your pie pan and dump the contents of the big pot into the pan. Cover with the second pie crust.

  8. Bake at 375 degrees F for 25 minutes or until golden brown.


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