- 1 3/4 cups sweet potato, peeled and cut into 2-inch chunks
- 1 3/4 cups red potatoes, peeled and cut into 2-inch chunks
- 1 3/4 cups parsnips, peeled and cut into 2-inch chunks
- 1 3/4 cups carrots, peeled and cut into 2-inch chunks
- 2 tablespoons olive oil
- sea salt and ground black pepper to taste
- 1 tablespoon butter
- 1 cup chopped onion
- 2 tablespoons butter
- 1 1/2 cups vegetable broth
- 1/2 cup whole milk
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder, or more to taste
- 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares
- Preheat oven to 400 degrees F (200 degrees C).
- Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
- Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
- Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
- Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
- Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
- Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.