Deliciously creepy – A succulent pork and sweet potato pot pie topped with a web of flaky dough….but watch out for the spider!
What you need:
- 2 cups of cubed pork top loin
- 2 cups of cubed, peeled sweet potato
- 1 teaspoon of fresh, chopped garlic
- 1 cup fresh or frozen green beans
- 1 can condensed cream of mushroom soup
- 2 teaspoons dried, rubbed sage
- 2 teaspoons cornstarch
- 2 teaspoons water
- Salt and pepper to taste
- 1 package of refrigerator crescent dough
- 1 – 2 Tablespoons melted butter
How to Do it:
Combine the potato, pork, green beans, garlic, sage and mushroom soup in a large casserole dish. Sprinkle with some salt and pepper. Bake, uncovered at 350 degrees for about an hour, or until the pork is not pink and the potatoes are fork tender. Remove from the oven.
Mix the cornstarch with the water until the cornstarch is completely dissolved. Quickly pour into the meat mixture and stir.
Cut the dough into strips.
Lay the strips across the top of the casserole in the shape of a spider web. Brush with butter.
Cut a couple of olives up to form the parts of the spider. I used a kalamata, but I think a regular, more round olive would have worked better. Place the spider in the middle.
Return to oven and bake about 15 minutes until the dough is browned on top. Allow to cool a little before serving.
Makes 4 servings
© Copyright 2016 The Lazy Gastronome
How clever and cute, not to mention sounding delicious with the addition of sweet potato! I love the way you made the crescent roll web!
Thanks Jenna – and thanks for stopping by!