Pork Pie with Sweet Potato Crust

Yield: 6 x 1 cup (350 g) servings

Course Main Course
Cuisine American
Keyword Pork, Sweet Potatoes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Yield 6 cups
Calories 433 kcal


Metric - US Customary


  1. Drain the pork, reserving the broth from the jar.
  2. To the broth, add everything from the corn starch down to and including the pepper. Whisk. Zap in microwave for 1 minute on high. Whisk again, zap for a further 3 minutes.
  3. Drain asparagus and okra.
  4. To the thickened meat stock add the pork, asparagus and okra.
  5. Spray a 2 litre (quart) baking dish. Put the pork mixture in.
  6. Set aside.
  7. Drain the squash and sweet potato well; pressing a bit.
  8. Put the drained sweet potato and squash in a bowl. Mash, then stir in the rosemary, salt sub, parmesan and yoghurt.
  9. Beat the egg whites to a stiff peak, then fold into the sweet potato mixture.
  10. Spread the sweet potato mixture on top of the pork mixture.
  11. Spray lightly with cooking spray (optional, aids in browning the top.)
  12. Bake uncovered for 1 hour or until piping hot.
  13. If you desire the top to be browner, put under the oven broiler for final 5 minutes, watching carefully.

Recipe Notes

Instead of the canned okra, you can use 300 to 350 g (10 to 11 oz) of frozen okra. Before adding: thaw okra first and microwave for 6 minutes to cook; or zap frozen okra for 10 minutes.

You can use all sweet potato if you want. (Half squash was used to reduce the calories.)

For the egg white, you can use 12 tablespoons of egg white from a carton. (3 tablespoons of carton egg white = 1 egg white from a shell egg.)

Suggestion: save the delicious veggie stock from the asparagus, okra, sweet potato and squash. Freeze in a tub for use in a soup.