Name: Southwestern Pot Pie
Ingredients: 1 Tbs. oil; 1 large onion chopped (1 cup); 2 c. cubed sweet potatoes, peeled but raw; 1 jar 16 oz. salsa (2 cups); 1/2 c. water; 1/4 tsp. ground cinnamon; 1 small can corn or a cup of frozen corn; 1 can (15-16 oz.) garbanzo beans-drained, or 2 cups cooked beans; Follow directions to make a half batch of soaked cornbread.

Ingredients

UnitsScale

1 Tbs. oil
1 large onion chopped (1 cup)
2 c. cubed sweet potatoes, peeled but raw
1 jar 16 oz. salsa (2 cups)
1/2 c. water
1/4 tsp. ground cinnamon
1 small can corn or a cup of frozen corn
1 can (15-16 oz.) garbanzo beans-drained, or 2 cups cooked beans
Follow directions to make a half batch of soaked cornbread.

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Instructions

Heat 1 tablespoon oil in a 4 quart Dutch oven over medium-high heat.
Cook onion in oil about 5 minutes, stirring occasionally, until crisp-tender.
Stir in sweet potatoes, salsa, water and cinnamon.
Heat to boiling; reduce heat.
Cover and simmer 20-25 minutes or until sweet potatoes are tender.
Stir in corn and beans.
Make a half batch of cornbread. Drop by large spoonfuls onto vegetable mixture.
The original recipe said: Cover and simmer about 15 minutes more or until toothpick inserted into center of dumplings comes out clean. I decided to turn my oven on to 400 degrees and bake the whole pot for 15-20 minutes, and it was much more effective.

Notes

Serves 5-6
Cost: $3-4.00
Thanks to my Aunt Karen and cousin Ashley for sharing their recipe.