Sweet Potato Tamale Pie Recipe

“Sweet potato, tomatoes, corn and black beans all covered with a cornbread topping, and it was ABSOLUTELY delicious!  In fact, I still dream about it.  Can you share the recipe?” 

There’s nothing we like better than getting notes like this, and we’re always delighted to share.  And this Sweet Potato Tamale Pie was one of our favorite recipes because it’s incredibly versatile.  Treat it like a starting point to cook up anything you have in the fridge.  The cornbread topping makes everything delicious.

Ingredients

Stew
2 1/2 cups diced sweet potatoes
1 cup diced jicama
2/3 cup cooked black beans
2/3 cup corn (thawed if using frozen)
14 oz tomatoes, diced (canned is great here)
1/3 cup onion, diced
1/2 cup cilantro, minced
1/3 tsp ground corriander
1/3 tsp ground cumin
1/3 tsp granulate garlic
1/2 to 2 Tbsp chipotle salsa or adobo sauce (add to taste)

Cornbread Topper
1/2 cup flour
1/2 cup cornmeal
1 Tbsp packed brown sugar
1 1/2 tsp baking powder
3/4 cup quesadilla cheese, shredded

Putting It All Together

Preheat your oven to 400.

Put the sweet potatoes and jicama onto a wide, oven-safe casserole dish, Dutch oven, or oven-safe skillet. Don’t worry if they’re a little crowded – they don’t have to be in a single layer for this recipe.  Drizzle with olive oil and salt and pepper, then bake for 15 minutes.

Add the black beans, corn, tomatoes, onion, cilantro, coriander, cumin and garlic, along with as much of the chipotle salsa as you’d like to the pan and mix well.  Return the pan to the oven and cook for 10 more minutes.

While the vegetables are cooking, put the flour, cornmeal, brown sugar, baking powder and 1/2 tsp salt in a mixing bowl and give a good stir.  Add 1 egg and 1/4 cup of milk and whisk.  If it’s too stiff, add some more milk.  You want it to have the consistency of thick oatmeal.  (We used an extra ¼ cup in the test kitchen.)

After the vegetables have cooked in the adobo sauce for 10 minutes, spread the cornbread batter over the vegetables and bake until golden and a toothpick comes out clean, about 10 to 12 minutes.

Sprinkle the quesadilla cheese over top and turn the oven up to broil.  Cook for 3 to 5 minutes until it turns golden brown.

That’s it.  Enjoy!

Serves: 2