Chat with us, powered by LiveChat Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Southwestern Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Katie Kimball

Ingredients

Units Scale
  • 1 Tbs. oil
  • 1 large onion chopped (1 cup)
  • 2 c. cubed sweet potatoes, peeled but raw
  • 1 jar 16 oz. salsa (2 cups)
  • 1/2 c. water
  • 1/4 tsp. ground cinnamon
  • 1 small can corn or a cup of frozen corn
  • 1 can (15-16 oz.) garbanzo beans-drained, or 2 cups cooked beans
  • Follow directions to make a half batch of soaked cornbread.


ship kroger


Instructions

  1. Heat 1 tablespoon oil in a 4 quart Dutch oven over medium-high heat.
  2. Cook onion in oil about 5 minutes, stirring occasionally, until crisp-tender.
  3. Stir in sweet potatoes, salsa, water and cinnamon.
  4. Heat to boiling; reduce heat.
  5. Cover and simmer 20-25 minutes or until sweet potatoes are tender.
  6. Stir in corn and beans.
  7. Make a half batch of cornbread. Drop by large spoonfuls onto vegetable mixture.
  8. The original recipe said: Cover and simmer about 15 minutes more or until toothpick inserted into center of dumplings comes out clean. I decided to turn my oven on to 400 degrees and bake the whole pot for 15-20 minutes, and it was much more effective.

Notes

Serves 5-6
Cost: $3-4.00
Thanks to my Aunt Karen and cousin Ashley for sharing their recipe.