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“This is a fun, delicious, seasonally-perfect take on the traditional pot pies. Enjoy; it's a favorite here! The Washington Post 2004”

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt.
  3. Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
  4. Stir in the adobo sauce and corn.
  5. In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot.
  6. 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.
  7. Remove from heat and season with more salt to taste.
  8. Pour the filling into small ovenproof bowls, each three quarters full.
  9. Cut a piece of puff pastry dough to fit over each bowl, with some overlap.
  10. Place the dough on the bowls and fold over the edge of the dish.
  11. Brush the dough lightly with egg white (this creates a golden crust).
  12. 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.
  13. Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.

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