Yields: 6 Servings

Vegetable Pot Pie


  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 2 cups sweet potatoes, peeled, cubed
  • 1 can 14.5 oz. canned tomatoes, undrained
  • 1/4 cup water
  • 1 cup 16 oz. B&M Original Baked Beans
  • 1 can 15.25 oz. corn with green and red bell peppers, drained, reserving 1/4 cup liquid
  • 1 tablespoon POLANER Chopped Jalapenos
  • 1/8 teaspoon cinnamon, ground
  • 2 cups buttermilk baking mix
  • 2/3 cups milk


Spray 12x8-inch baking dish with non-stick cooking spray. In 3-qt. saucepan over medium heat, in hot oil, cook onion 10 minutes or until very tender but not browned. Stir in sweet potatoes, tomatoes with liquid and water; heat to boiling. Reduce heat; cover and simmer 20 minutes or until sweet potatoes are tender. Stir in beans, corn, reserved corn liquid, jalapenos and cinnamon; heat to boiling. Pour into prepared baking dish. Preheat oven to 400°F. Mix baking mix and milk until soft dough forms. Spoon tablespoons of dough around edge of baking dish. Bake 15 to 20 minutes until biscuits are browned and filling is bubbly.
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