Pot pies are one of the most comforting things in the entire universe to eat.
Especially this particular pot pie. I’m not just saying that because I created it.
Just pulling them from the oven with their golden brown crusts, bubbly filling and mouth-watering aroma made me feel all warm and cozy inside.
Underneath the tender, flaky crust you will find chunky bites of Italian sausage, soft cubes of sweet potato and corn swimming in a sea of smoked cheddar cheese sauce. Not your traditional pot pie.
I always hear how sweet potatoes and yams are the same things but I’ve found that to not be true. Sweet potatoes have a thinner skin that is easy to peel and the flesh is easier to cut through than yams. More like a white potato.
Yams have a thick, unyielding skin and cutting through them is similar to cutting through a raw butternut squash. It’s hard work. Even with the sharpest knife in your kitchen.
If given the choice I will always chose sweet potatoes. Not only because they’re easier to work with but they cook up creamier, sweeter and just all around more delicious.
The crust uses both butter and shortening. Shortening adds a tenderness that butter alone doesn’t and if you have to re-roll the scraps it won’t toughen out as much. If you’re against shortening you can use all butter or substitute your favorite double crust recipe. You can also use a good quality crust from the market.
I’m obsessed with smoked cheese. Especially cheddar. It has incredible flavor. I don’t even know if I can go back to the regular stuff. It is best friends with every single thing in this pie, especially playing nice with the sausage and crust.