A couple weeks ago I was gifted some beautiful purple-fleshed sweet potatoes by my colleague who owns Roberts Roost Farm. After trying a few simply diced and steamed, I was amazed that their rich, deep, beautiful purple hue stayed so vibrant alongside their deliciously sweet flavor!
I started dreaming about what I might be able to cook that would really showcase these beautiful potatoes. I started to imagine a sweet potato pie that mixed roast sweet potatoes and crust – I decided I would cut the potato into rounds, arrange them in concentric circles to mimic a flower, then roast the potatoes in the pie crust for a true beauty!
A few days prior to my planned bake, I attended an event and came home with several pounds of extra catered leftover pulled pork (expect this to feature in a few more recipes coming your way). After several days of BBQ sandwiches, I needed to switch it up with the pork — time for pork and sweet potato pie.
I decided to be adventurous and riff on the gravy soaked pies that I learned to love while living briefly in London in college – how I miss those cafe cases of flaky pie crusts soaked with gravy and filled with delicate meats and peas!
I had some leftover coconut milk as well, and decided that I would commit to a leftover pie, still finishing with a sweet potato flower. I mixed up a coconut milk gravy that incorporates some gentler Thai chili sauces. The pie took on a southeast Asian flair, and the gravy had the added bonus of keeping the pork nice and moist – necessary, as it was already cooked. I imagine this pie could work just as well with BBQ sauce in place of the coconut gravy, but the slight spice, sweetness, and savory meat worked perfectly together. Plus, it was a real stunner!
- One pie crust
- 1 1/5 pounds pulled pork
- One large sweet potato (any color, molokai purple pictured)
- 2 shallots or 1/2 red onion
- 2 tbsp lard and/or coconut oil
- 1/4 cup all-purpose flour
- 8 oz coconut milk
- 1/4 cup sweet Thai chili sauce
- 1 1/2 tbsp chili garlic sauce
- 1 tsp fish sauce
- Preheat your oven to 375°F.
- Roll out the pie crust and place it in a 9-inch pie dish. Prick the bottom several times with a fork. Freeze the crust in the dish for 15 minutes.
- Blind bake the crust for 20 minutes. (Tip – place the pie dish on a baking sheet while in the oven to catch any possible overflow.)
- Meanwhile, make gravy! Peel and finely dice the shallots – about 1/4-inch dice. Combine in a small saucepan with the lard and saute until clear over medium heat. Add the flour, stirring for one minute until the flour browns. Add the coconut milk, sweet Thai chili sauce, chili garlic sauce, and fish sauce, stirring to incorporate. After about a minute of stirring the mixture should become a smooth gravy. You can remove it from heat now, or turn the heat to low and stir occasionally to let it get a bit thicker if you like.
- Peel and slice the sweet potato into rounds. Toss in a bowl with just a touch of oil and salt.
- When the pie crust has pre-baked, layer in half the pulled pork, half the coconut gravy, and then repeat. Layer the sweet potato rounds on top in circles, with smaller circles towards the top.
- Bake for 30 – 40 minutes, until the crust is nicely browned and the sweet potatoes are tender when pricked with a fork.
- Let rest for about 10 minutes — then dig in!