Yummy Yam Pot Pie

Perfect for a cold winter night. It was hard to remember and measure what I put in this one- it was very on-the-fly. My family LOVED it though, so I had to try!
The crust can be substituted with puff pastry sheets for convenience.


Yummy Yam Pot Pie

Filling:
3 yams or sweet potatoes, peeled and dice in 1/2-1 inch cubes
3 Tbsp coconut oil
1/2 sweet onion, diced
approx 1 cup chopped carrots
2-3 tbsp flour
approx 2 cups mushroom broth and/or vegetable broth (I used a mix)
approx 5-6 spears asparagus, chopped in 1/2 inch long pieces
approx 1 cup frozen whole green beans, chopped in 1/2-1 inch pieces
approx 1- 1 1/2 cups frozen corn kernels
1-2 tsp dried bouquet garni (basil, thyme, sage, oregano mix)
Sea salt or Realsalt to taste

Preheat oven to 375 degrees.
Steam yams in steamer or steamer pot until soft- approx 10-15 minutes.

Heat oil over medium high heat. Add diced onion and carrots and saute for a few minutes until onion is soft. Whisk in flour and then broth a little at a time. Add asparagus, green beans and corn. Simmer over medium low for approx 10 minutes stirring occasionally. Add cooked yam cubes and stir well. Add more broth if needed. Let simmer until carrots and asparagus are mostly soft.

Crust
1 1/2 -2 cups flour
1 tsp sea salt
2-3 tbsp butter (might be able to substitute with coconut oil for vegan)
approx 1/2 cup cold water

Mix flour and salt in bowl. Dice cold butter. Cut butter into flour or mash in with fork. Add water gradually, stirring until soft dough is formed. Add more water if needed. Divide into two sections (one slightly larger than the other) and roll out thin on floured surface. Line greased baking pan (9x9 or similar) with larger dough sheet. Place in oven for 10 minutes. Add pie filling and cover with other dough sheet. Make two small cuts in top and bake in oven for about 30 minutes until crust is golden brown.
Let cool slightly and enjoy!

Sweet Potato Pasta

This is a new creation that got the family approval. Healthy and delicious.

Sweet Potato Pasta

approx 12 oz whole grain pasta (I used spaghetti, but other types would work)
3 medium or 2 large sweet potatoes or yams
2 tbsp olive oil or coconut oil
1/2 medium sweet yellow onion, diced
approx 2 cups chopped fresh spinach
1 cup frozen corn kernels
1 14 oz can coconut milk
approx 1 tsp dried basil
1/2 tsp oregano
1 tbsp garlic powder
sea salt to taste (approx. 1-2 tsp)

Cook pasta according to directions, drain well and toss with a little olive oil.

Peel and chop sweet potatoes into 1/2 inch to 1 inch cubes. Steam until soft (about 15 minutes).
Heat olive oil in pan over medium heat. Add onion and saute until soft.
Add corn and spinach to oil and onion and mix to coat.
Place steamed sweet potatoes and coconut milk in blender and blend until smooth.
Add smooth mix to pan with spinach and stir well.
Add basil, garlic and oregano. Stir over medium low heat until heated through.
Serve over cooked pasta.
Enjoy with a colorful green salad!