Smoked Cheddar Sweet Potato Pot Pie

While Nate’s been gone, I’ve been getting my fill of girly activities. This past weekend one of my best friends (and one of my Maid of Honors at my wedding), Emily, came into the city from Jersey. She spent all day Saturday with me, and we did a ton of walking.

Smoked Cheddar Sweet Potato Pot Pie

Since she had travelled so far to get to me, we planned for a sleepover! Since we had worked up an appetite walking around the city, we decided to make this yummy dinner. Then we watched chick flicks :) As much as I miss my hubby, getting to have girl time was great.

If you can believe it, I actually lightened up the recipe I based this from considerably, while adding veggies to give it more bulk per serving. It’s still fairly high in fat content (due to the turkey sausage…who knew??), but it’s only about 500 calories per serving, which is pretty reasonable for a tasty and filling dinner.

Smoked Cheddar Sweet Potato Pot Pie

The smoked cheddar is vital to this recipe, as it adds an amazing flavor. I don’t think it would be nearly as good with regular cheddar. In fact, the cheese sauce was so yummy, I feel like it would be great to make Mac and Cheese out of. I bought way too much cheddar, not knowing how much it would increase in volume when I shredded it, so I may just have to try it out that way next ;)

Smoked Cheddar Sweet Potato Pot Pie

This recipe is delicious and Emily gave it two thumbs up. Sadly it’s also a recipe that Nate would love. Plus, I have so much left and I’m sick of it, whereas he would have made short work of the leftovers. Another reason I need my husband to come back to the east coast!

Smoked Cheddar Sweet Potato Pot Pie

Sausage, Sweet Potato and Smoked Cheddar Pot Pie (lower cal)

Adapted from Cinnamon Spice and Everything Nice

Print this recipe!

Serves 8

1.25 lb lean italian turkey sausage
1 Tbsp olive oil
1 small onion, diced
3 cloves garlic, diced
2 cups sweet potatoes, peeled and diced into 1/2″ pieces
8 oz sliced mushrooms, coarsely chopped
10 oz. chopped frozen broccoli, thawed and well drained
pinch of red pepper flakes
2 Tbsp butter
2 Tbsp + 1 Tbsp flour
2 cups chicken stock
3/4 cup fat free evaporated milk
1 heaping cup shredded smoked cheddar cheese
1 sheet puff pastry
1 egg

Take puff pastry sheet out of freezer so it has time to thaw (about 40 min at room temp). Preheat oven to 400.

Put sweet potato pieces in a pot with water. Bring to a boil and cook 8-10 minutes or until cooked but still firm. Drain and set aside.

Heat a large saute pan over med-hi heat and add turkey sausage to pan, removing casings. Cook turkey sausage, breaking it up into small pieces with a wooden spoon. When no longer pink, remove turkey with a slotted spoon to a bowl and set aside.

Add the olive oil to the pan. Add onions and saute until translucent. Add mushrooms and garlic and cook until mushrooms are soft. Add the broccoli, sweet potato and turkey to the pan and warm up. Turn off heat and set to the side.

In a saucepan, add butter until melted. Whisk in 2 Tbsp of the flour, continually cooking for 2 minutes. SLOWLY add the broth, whisking well so no clumps form and it evenly distributes in the broth. Whisk in the evaporated milk and the last tablespoon of flour.

Bring to a boil, whisking often. Simmer for 2-3 minutes or until it thickens. Turn off the heat and whisk in the cheddar. Add red pepper and salt/pepper to taste.

Pour the cheese sauce over the veggie/turkey mixture and mix thoroughly.

Place mixture in serving dish(es). I used individual ramekins for portion control, but it should fit in a 9×13 pan. Cut puff pastry into 8 pieces and place one on each portion.

Whisk egg with 1 Tbsp of water and brush tops of puff pastry. Place in oven, putting a foil-lined pan underneath to catch drips. Bake for 35-40 min or until puff pastry is golden brown.

Cool for 5-10 minutes before eating, as it will be VERY hot. Also, it thickens as it cools.

I checked the weather before I headed out the door this morning and it said it was going to be in the high 40’s today. Since the last few days had been chilly, I figured this was toasty walkin’ weather! I left my apartment with just a light jacket and no gloves. Totally fine for the morning walk.

It was a different story, however, when I left work this evening. It was blustery out! (Nate loves that word…he says it reminds him of Winnie Pooh and the Blustery Day) Man, that wind was seriously strong and I had decided to walk all the way home to my apt from Grand Central Station, which was a 30 min walk.

When I walked in the door to my apartment, my hands were frozen solid and my ears weren’t much better. It was definitely time to make something for dinner that would warm my tummy! I’d been wanting to make this recipe I saw in the New York Times for some time now, and this seemed like the perfect night.

Yes, that's my towel hanging in the background. Yes, I have to take my pictures in the bathroom since it has the best lighting there is for nighttime. Don't judge.

Thank goodness Nate doesn’t get home til 9ish, because I’m not going to tell you this recipe came together in a snap. There were several steps, and the puff pastry got a little messy (but maybe that’s because I’ve never used it before), but in the end, not only was it beautiful, but delicious as well.

No, I mean seriously amazing. You MUST make this. It was just what I needed to defrost, relax, and enjoy my Friday evening.

Oh, and stay tuned…I got a tasty cheesecake comin this weekend…

Pardon the crappy pictures…they were taken with my point-and-shoot which doesn’t know how to focus on the objects I want it to. Hopefully I’ll have Nate’s nice camera for my next pics.

Butternut Squash and Mushroom Wellington
taken from the New York Times (directions slightly edited by Me)
Serves 6-8

Print this Recipe!

3-4 tablespoons butter
1 small butternut squash (1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon maple syrup
1/2 teaspoon chopped fresh thyme
1/8 teaspoon smoked sweet paprika or regular paprika
1/2 teaspoon kosher salt, or more to taste
2 garlic cloves, finely chopped
1 large shallot, finely chopped
3/4 pound cremini mushrooms, trimmed and roughly chopped
1/3 cup dry white wine
1/4 teaspoon ground black pepper
2 tablespoons chopped parsley
1 (14-to-16-ounce) package puff pastry
1 cup crumbled goat

1 egg whisked with 1 tsp water

1. Heat the oven to 400 degrees and line a large baking sheet with parchment.

2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.

3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.

4. On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. *If pastry is already two sheets, no need to cut. Spread mushrooms on each pastry rectangle leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).

5. Brush half of the exposed borders of dough on each rectangle with the egg wash(*You will be pinching these together to seal but if both sides to get pinched have egg wash, they wont stick together as well. Better to have one wet side and one dry side meeting). Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.