Sweet Potato Pork And Sage Pot Pie Recipes

SWEET POTATO, PORK, AND SAGE POT PIE

Steps:

• Heat oven to 400.
• Sprinkle pork with the salt and pepper. Place in a medium bowl and toss pork with 1 tablespoon flour.
• In a large skillet, add 1 tablespoon of the oil and heat over medium-high heat until hot. Ass pork, in batches if needed., Cook 3-5 minutes until browned on all sides. Set aside.
• Reduce heat to medium. In the same skillet, heat remaining 2 tablesppins of oil and heat. Add apple, sweet potato, and onion. Cook 2 minutes, stirring frequently.
• Add 1/4 cup of the cider; simmer 10 minutes or until the vegetables are tender.
• Sprinkle with remaining 3 tablespoons of flour and sage.
• Cook 1 minute.
• Slowly stir in the remaining 3/4 cup cider until smooth and bubbly.
• Add Applejack/brandy/additional cider.
• Return pork and any juices to skillet.
• Spoon mixture into a 2 quart baking dish.
• Cover with puff pastry/ crust/biscuit mix; cut steam vents.
• Sprinkle with shredded cheese (optional) and bake for 25-30 minutes or until golden brown.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

SWEET POTATO POT PIE

Steps:

• Preheat oven to 400 degrees.
• In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt.
• Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
• Stir in the adobo sauce and corn.
• In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot.
• Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes.
• Remove from heat and season with more salt to taste.
• Pour the filling into small ovenproof bowls, each three quarters full.
• Cut a piece of puff pastry dough to fit over each bowl, with some overlap.
• Place the dough on the bowls and fold over the edge of the dish.
• Brush the dough lightly with egg white (this creates a golden crust).
• Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes.
• Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.

POTATO PORK PIE

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil. Cover and cook for 15-20 minutes or until tender. Drain well. Mash potatoes with the cream, 2 tablespoons butter, salt and pepper. Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2-qt. baking dish. , In a large skillet, saute onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in broth, mustard, thyme and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust. , Pipe or spoon remaining mashed potatoes over top. Bake, uncovered, at 375° for 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley.