Sweet Potato Slab Pie for Two

The slab format is what makes this practical for two. A 6×9-inch quarter sheet pan gives you a generous surface without the fuss of a traditional pie dish; no crimping, no blind baking, no filling that needs pre-cooking. The sweet potato goes on raw and thinly sliced, which means it softens and sweetens in the oven in exactly the same time it takes the pastry to crisp and the sausage to cook through.

The sausage choice is the decision that changes the character of the whole pie. A spicy chorizo gives you heat that plays against the sweetness of the potato; a mild chicken sausage keeps everything gentle and the mozzarella takes center stage. Both work and using one of each, gives you two distinct halves and the chance to decide which you prefer.

Why This Recipe Works

Puff pastry is the base that makes this a slab pie rather than a flatbread or a pizza. It puffs along the edges and crisps on the bottom, creating a border that contains the filling and a base that holds up under the weight of the toppings without going soggy. Slicing the sweet potato as thin as possible, using a mandoline if you have one, is the detail that makes the difference: thicker slices won’t cook through in 20 minutes and will push out the mozzarella as they steam. The mozzarella goes between the sausages rather than over them specifically so the meat can brown and crisp in the oven while the cheese melts from underneath.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Pastry dough – store bought, but if you have a home-made recipe, that will work as well.
• Sweet potato
• Sausage – this can be chicken, Italian, chorizo, mild, spicy or even vegan. It depends on you, what are you preferences. Or do it with 2 different sausage like I did.
• Mozzarella cheese
• Sun-dried tomatoes
• Coriander & oregano – here you can vary as much as you like to make it your own.
• Basil

Before you begin, watch this video below, it shows how the recipe comes together. Subscribe on YouTube for new recipes for two.

How to Make Sweet Potato Slab Pie

• Step 5 – Bake the Sweet Potato Slab Pie in a 400°F. oven for 15-20 minutes. Tear fresh basil in small pieces and sprinkle them over the slab pie.

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Make this Sweet Potato Slab Pie next Saturday; the preparation is just about 15 minutes. Serve it with some crunchy salad.

Alternatives & Substitutes

• Pastry dough – Any store-bought puff pastry sheet works here. Thaw it fully before rolling or it will crack at the edges.
• Sweet potato – Butternut squash or regular potato can work as well, but make sure the slicing are thin and check for doneness as they don’t necessarily cook at the same speed.
• Sausage – The type you choose will have an influence on the final flavor outcome: Italian sweet or spicy, chorizo, chicken, turkey, or a vegan sausage to keep it plant-based.
• Mozzarella – If you want more flavor than Mozzarella, try a Fontina, provolone, a Gouda or a Gruyère cheese – all good melting cheeses. Fresh mozzarella releases a lot of moisture, so a low-moisture may work better
• Sun-dried tomatoes – Use fresh tomatoes instead. This add juiciness, but less concentrated flavor.
• Additional ingredients – Try roasted red peppers, sliced olives, or caramelized onions all work as a flavor layer here.
• Spices – Swap coriander and oregano for thyme and rosemary, or whatever combination matches your sausage choice.
• Herbs – Instead of basil, keep it simple and use parsley or replace dried herbs with fresh, like oregano, thyme and rosemary.
• Arrangement – Instead of arranging the ingredients in rows, you can scatter them over the pastry dough.

How to Serve

Serve this Sweet Potato Slab Pie straight from the baking sheet, cut into rectangles or triangles. A simple green salad alongside keeps the meal from feeling too heavy. This pie also works as a starter or party appetizer when cut into smaller squares and served at room temperature.

Storage Note

The pie based on pastry dough is best eaten fresh from the oven when the pastry is at its crispiest. Leftovers keep in the fridge for up to 2 days; reheat in a 375°F oven for 8-10 minutes to restore the crisp base. The microwave will reheat but the pastry will soften.

_{Updated 10.04.25}