Ingredients:

  • Sweet potato, cooked and mashed: 2 cups (about 1 lb cooked) / 450 g cooked (about 2 medium sweet potatoes)
  • All-purpose flour for crust: 1 to 1 1/4 cups / 125–155 g (start with 1 cup and add up to 1/4 cup if too sticky)
  • Unsalted butter, cold and cubed OR neutral oil (for dairy-free): 2 tbsp / 28 g (optional)
  • Large egg: 1 (for binding) — or 1 tbsp ground flax + 3 tbsp water for vegan
  • Salt for crust: 3/4 tsp / 4 g
  • Black pepper for crust: 1/4 tsp / 0.5 g
  • Optional crust seasoning: 1/2 tsp ground sage or smoked paprika
  • Unsalted butter or olive oil for filling: 2 tbsp / 28 g
  • Yellow onion, diced: 1 medium / 150 g
  • Carrots, peeled and diced: 1 cup / 130 g
  • Celery, diced: 3/4 cup / 90 g
  • Garlic, minced: 2 cloves
  • All-purpose flour for filling (thickener): 1/4 cup / 30 g
  • Low-sodium chicken or turkey stock: 2 cups / 480 ml
  • Whole milk or half-and-half (or unsweetened plant milk): 1/2 cup / 120 ml
  • Cooked turkey, shredded or diced: 3 cups / ~450 g (about 1 lb)
  • Frozen peas: 1 cup / 150 g (or fresh)
  • Fresh thyme leaves: 1 tbsp chopped (or 1 tsp dried)
  • Fresh parsley, chopped: 2 tbsp
  • Salt and pepper to taste (approx. 3/4–1 tsp salt)
  • Optional: 1 tsp Dijon mustard or 1/4 tsp nutmeg for depth
  • Assembly: 1 egg beaten with 1 tbsp water (egg wash) — optional for sheen
  • Finishing: Coarse salt and freshly ground pepper for finishing

Instructions:

  1. Prepare sweet potatoes: cook (boil, roast, or microwave) until tender; drain if boiled. Mash very well until smooth and allow to cool slightly. Remove excess moisture by warming gently or spreading to steam off moisture.
  2. Make sweet potato crust dough: in a bowl or food processor combine warm mashed sweet potato, cold cubed butter (if using), egg or flax mix, salt, pepper, and 1 cup (125 g) flour. Mix to form a soft, slightly sticky dough; add up to 1/4 cup (30 g) more flour as needed until dough holds together.
  3. Press dough into a lightly oiled 9-inch pie dish, forming an even layer on the bottom and up the sides; patch any thin spots. Chill 15–30 minutes if time allows to firm up (optional).
  4. Preheat oven to 400°F (205°C). In a large skillet, melt butter or heat oil over medium heat. Sauté onion, carrots, and celery until softened, about 6–8 minutes. Add garlic and cook 30 seconds.
  5. Make the sauce: sprinkle 1/4 cup (30 g) flour over the vegetables and cook 1–2 minutes. Gradually whisk in stock and bring to a simmer until slightly thickened. Stir in milk or half-and-half, thyme, Dijon if using, and season with salt and pepper.
  6. Combine filling: stir in shredded turkey and peas and heat through. Remove from heat and fold in chopped parsley. Filling should be thick and spoonable (not watery); adjust seasoning as needed.
  7. Assemble pie: spoon hot filling into the prepared sweet potato crust and spread evenly. Reserve a little dough for decorative vents if desired. Brush crust with egg wash if using and sprinkle with coarse salt and pepper.
  8. Bake: bake at 400°F (205°C) for 25–35 minutes, until crust edges are golden and filling is bubbling in the center. Tent with foil if edges brown too quickly. Filling internal temperature should reach 165°F (74°C).
  9. Rest and serve: let pie rest 10–15 minutes before slicing to allow filling to set. Garnish with extra parsley and serve warm.