Description
Cozy Winter-Warmer Layered Sweet Potato & Pumpkin Pot Pie with Whipped Garlic Feta & Spicy Pecan Crust combines tender sweet potatoes, creamy pumpkin, wilted greens and smooth whipped garlic feta beneath a golden pecan and Parmesan crust. Warm spices, creamy textures and a hint of chilli make this a comforting vegetarian-inspired seasonal bake.
Ingredients
For the Filling:
2 cups sweet potatoes, thinly sliced or lightly roasted
2 cups pumpkin, cubed or puréed
1 cup fresh spinach or kale
1 tbsp olive oil
2 garlic cloves, minced
½ cup heavy cream or coconut milk
½ tsp ground nutmeg
½ tsp dried thyme
Salt and black pepper, to taste
For the Whipped Garlic Feta:
200 g feta cheese
100 g Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove, minced
½ tsp dried thyme
Black pepper, to taste
For the Spicy Pecan Crust:
¾ cup pecans, roughly chopped
½ cup panko breadcrumbs
2 tbsp melted butter
2 tbsp grated Parmesan
1 tbsp honey or maple syrup
½ tsp smoked paprika
¼ tsp chilli flakes
Pinch of salt
Instructions
Preheat the oven to 400°F (200°C).
If using raw sweet potato slices and pumpkin cubes, lightly toss them with olive oil and roast for 15–20 minutes, until they are just beginning to soften.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the spinach or kale and cook until wilted, stirring occasionally. Remove from the heat once the greens have softened.
Add the pumpkin to the skillet along with the heavy cream or coconut milk, nutmeg, thyme, salt and black pepper.
Cook gently for 3–5 minutes, stirring until the mixture becomes creamy and well combined. If using pumpkin cubes, leave some pieces intact for added texture.
Place the feta cheese, Greek yogurt, olive oil, lemon juice, minced garlic, thyme and black pepper in a blender or food processor.
Blend until smooth and creamy.
Lightly grease a medium baking dish.
Arrange a layer of sweet potato slices across the bottom. Spoon some of the creamy pumpkin and greens over the sweet potatoes, followed by dollops of whipped garlic feta.
Continue layering the sweet potatoes, pumpkin mixture and whipped feta until all the ingredients have been used.
In a bowl, combine the chopped pecans, panko breadcrumbs, melted butter, Parmesan, honey or maple syrup, smoked paprika, chilli flakes and salt.
Mix until the ingredients are evenly coated and the mixture has a crumbly texture.
Scatter the spicy pecan mixture evenly over the entire surface of the layered filling.
Reduce the oven temperature to 375°F (190°C).
Bake the pot pie uncovered for 25–30 minutes, until the filling is bubbling and the pecan crust is deeply golden and crisp.
Remove the dish from the oven and allow it to rest for 10 minutes before serving.
Finish with extra whipped feta, fresh thyme or a light drizzle of honey if desired. Serve warm.
Notes
Don’t overcook the sweet potatoes and pumpkin before assembly; they should be tender but not falling apart.
Keep some pumpkin pieces intact if you want additional texture in the creamy filling.
Blend the feta thoroughly for the smoothest whipped feta.
Watch the pecan crust during the final part of baking because nuts can brown quickly.
Allow the pot pie to rest for 10 minutes before serving.
Use kale instead of spinach for a heartier version.
Use coconut milk instead of heavy cream if preferred.
Honey can be replaced with maple syrup in the pecan crust.
Adjust the chilli flakes according to your preferred level of heat.
Store leftovers in an airtight container in the refrigerator and reheat gently.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Main Course, Vegetarian
- Method: Oven
- Cuisine: Mediterranean-inspired