Sweet Potato Pork And Sage Pot Pie Recipes

SUNNY'S SAGE AND PECAN SWEET POTATO CASSEROLE

Steps:

• For the topping: In a medium bowl, add the flour, brown sugar, butter, pecans, sage, orange zest and a pinch of salt. Mix with your hands until it feels like you could make a ball that would just slightly hold together and everything is crumbly. Take a tiny bite; it should be slightly sweet with a hint of salt (like a good chocolate chip cookie!). Add a tiny pinch more of salt as needed. Cover the bowl and place in the freezer while finishing the recipe. Remove from the freezer 5 minutes before using and break apart with a fork as if you were flaking rice.
• For the filling: Preheat the oven to 400 degrees F. Poke the sweet potatoes about 6 to 8 times, about 1/4-inch deep, using a fork. Rub with the oil and set the potatoes on a baking sheet. Roast on the middle rack until fork tender and the skins are darkened, 40 to 50 minutes. Set aside to cool. By the time the potatoes are cool enough to handle, the skins will loosen from the flesh. With your hands, gently remove the skins and discard. Place the sweet potato flesh in a large bowl along with the cream, flour, brown sugar, butter and pumpkin pie spice. Mash until smooth.
• Shift the oven rack one level down and turn on the broiler. Spread out the marshmallows in a single layer on a baking sheet, transfer to the oven and broil, watching the entire time. When the tops of the marshmallows char to a black color and begin smoking (be strong, brown looks good, but black tastes better!), quickly remove from the oven. Lower the oven to 375 degrees F. With a rubber spatula, fold the marshmallows into the mashed sweet potatoes until combined. Taste and add a bit more brown sugar if needed, a tablespoon at a time; this should be just on the edge of sweet, the topping does the rest. In a small bowl, whisk the eggs and fold them into the sweet potatoes to combine.
• Spread the sweet potato mixture into a 9-by-13-inch baking dish, leveling the top. Sprinkle the prepared topping evenly over the potatoes. Bake until the topping is shiny and golden brown, 30 to 35 minutes. Serve warm.

SARAH CONTONA'S SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
• In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned.
• In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust.
• Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

SWEET POTATO PIE

Steps:

• On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel.
• Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer.
• With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.
• Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.

SLOW-COOKED PORK, CIDER & SAGE HOTPOT

Steps:

• Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
• Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
• Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
• Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
• Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.

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.

SAVORY PORK, APPLE AND SAGE PIES

Steps:

• To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.
• Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.
• To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.
• In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
• Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
• On a lightly floured surface, roll one ball into a 6-inch round. Mound 1/8 of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.
• Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.

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.

SWEET POTATO, APPLE, AND SAGE SPOON BREAD

Steps:

• Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl.
• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple; sauté until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bring milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes. Whisk in 3 tablespoons butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. Whisk in baking powder. Mix sweet potato mixture into cornmeal mixture. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into warm cornmeal mixture.
• Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour. Serve warm.