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Gluten-Free Sweet Potato Hash Pie

The sweet potatoes and flaky pastry topping add a nice twist to this old-fashioned hash.

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  • prep time 30 min
  • total time 45 min
  • ingredients 15
  • servings 8
 

Ingredients

3
tablespoons olive oil
1 1/2
lb white potatoes, peeled and cut into 1/2-inch cubes (2 1/4 cups)
1 1/2
lb sweet potatoes, peeled and cut into 1/2-inch cubes (4 cups)
1
medium onion, diced
1/2
medium red bell pepper, cut into 2-inch strips
2
cloves garlic, minced
1
tablespoon chopped fresh basil
1
tablespoon chopped fresh oregano
1/2
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)
1 1/4
cups Progresso® chicken broth (from 32 oz carton)
2
tablespoons all-purpose gluten free rice flour blend
1/2
container (15.8 oz) Pillsbury® Gluten Free refrigerated pie and pastry dough
1
teaspoon gluten-free grated Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Grease 2 quart round baking dish.
  • 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Saute white potatoes 5 minutes, stirring occasionally; add sweet potatoes and saute 5 minutes, stirring occasionally. Stir in onion, bell pepper and garlic; cook and stir 5 minutes longer or until potatoes are firm but tender. Stir in basil, oregano, salt, pepper and cayenne.
  • 3 In 2 cup measure, stir together chicken broth and rice flour blend. Push potatoes to one side of skillet. Over medium heat, quickly whisk in broth mixture until bubbly; stir potato mixture into sauce; cook and stir 1 to 2 minutes or until thickened. Spoon potato mixture into baking dish.
  • 4 Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a 10-inch circle. Cut dough into 6 to 8 shapes, using a 2 1/2-inch decorative cutter. Place shapes of dough evenly over sweet potato mixture. Sprinkle dough with Parmesan cheese.
  • 5 Bake 12 to 18 minutes or until pastry is dry and begins to brown.
  • 1 Heat oven to 400°F. Grease 2 quart round baking dish.
  • 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Saute white potatoes 5 minutes, stirring occasionally; add sweet potatoes and saute 5 minutes, stirring occasionally. Stir in onion, bell pepper and garlic; cook and stir 5 minutes longer or until potatoes are firm but tender. Stir in basil, oregano, salt, pepper and cayenne.
  • 3 In 2 cup measure, stir together chicken broth and rice flour blend. Push potatoes to one side of skillet. Over medium heat, quickly whisk in broth mixture until bubbly; stir potato mixture into sauce; cook and stir 1 to 2 minutes or until thickened. Spoon potato mixture into baking dish.
  • 4 Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a 10-inch circle. Cut dough into 6 to 8 shapes, using a 2 1/2-inch decorative cutter. Place shapes of dough evenly over sweet potato mixture. Sprinkle dough with Parmesan cheese.
  • 5 Bake 12 to 18 minutes or until pastry is dry and begins to brown.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Make this vegetarian by substituting gluten-free vegetable broth for the chicken broth.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 cup
Calories
400
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
670mg
670%;
Total Carbohydrate
48g
48%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
190%;
Vitamin C
15%;
Calcium
4%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.