Black Eyed Pea Sweet Potato Cornbread Pot Pie

Black Eyed Pea Sweet Potato Cornbread Pot Pie

This sweet potato cornbread pie is southern comfort food at its best! It’s packed with caramelized onions, black eye peas, and fresh pepper and herbs. You’ll love this dish on a cold night!    

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Ingredients

  • For the Filling:
  • 2 Tbs Coconut Oil unrefined virgin cold-pressed, melted
  • 4 C (310g) Purple Onions sliced into 1/2 moons (about 3 large onions)
  • 3/4 tsp Sea Salt divided
  • 1 1/2 C (180g) Red Bell Pepper seeded and medium dice (about 1 large pepper)
  • 1/4 C (40g) All Purpose Flour
  • 5 C (1.1kg) Vegetable Broth
  • 2 Tbs Tomato Paste
  • 4 Cloves Garlic minced
  • 1/2 C (85g) Dried Black Eyed Peas rinsed and sorted
  • 2 Springs of Herbs Each: Thyme, Sage, Rosemary tied together with cooking twine
  • 2 Tbs Dijon Mustard
  • 4 C (120g) Swiss or Rainbow Chard ribboned, chopped and packed for measure
  • 3 C (315g) Sweet Potato peeled and diced into 1/2" cubes (about 1 medium or 1 lb)
  • 1 1/2 tsp Tabasco
  • 10 grinds of pepper
  • For the Cornbread Crust:
  • 1 C (155g) All Purpose Flour
  • 1 C (115g) Yellow Cornmeal
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Sea Salt
  • 2 Tbs Granulated Sugar
  • 1 C (250g) Milk plant or dairy
  • 1 Egg lightly whisked
  • 3 Tbs Butter melted and slightly cooled, sub plant butter if dairy free
  • 1 1/2 Tbs Fresh Sage chopped

Directions

Want to see the entire recipe? Click here Published October 22, 2018.

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