Tuesday, November 5, 2013

Sweet Potato Topped Turkey Pot Pie

Sweet Potato-Topped Turkey Pot Pie

 My neighbor gave my the October issue of Better Homes and Gardens yesterday and this yummy recipe inspired me. I made it today (with a few variations) and it was a big hit with my family! Enjoy!


Sweet Potato Topping:
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes
2 tsp. salt
3 Tbsp. unsalted butter, melted
¼ tsp. freshly grated nutmeg

Freshly ground black pepper

Turkey Filling:
2 Tbsp. unsalted butter
2 Tbsp. oil
1 large yellow onion, diced ( I used minced onion)
¾ cup diced celery
¾ cup peeled and diced carrots ( I used leftover Lima beans, corn and peas)
1 tsp.  salt
3 Tbsp. all-purpose flour
cups homemade chicken or turkey stock or canned low-sodium chicken broth ( I used vegetable broth)
½ cup whipping cream or half-and-half (I used Magic Mix instead)
cups shredded roast turkey or chicken (I used chicken I had roasted in the crock pot and froze)
2 Tbsp. finely chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh sage

Tbsp. minced fresh thyme


1. For Sweet Potato Topping: In a saucepan combine sweet potatoes, 1 teaspoon of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork-tender, about 10 minutes. 2. Drain potatoes; return to warm pan. Stir over low heat for 1 minute. Using a potato masher, mash potatoes. Stir in melted butter, nutmeg, the remaining 1 teaspoon salt, and freshly ground black pepper. Set aside. 3. Position rack in center of oven. Preheat oven to 400 degrees F.

4. For Turkey Filling: In a large saucepan melt butter with oil over medium heat. Add onion, celery, and carrots. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce heat to medium-low. Cook until vegetables are very tender, about 12 minutes. 5. Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream; bring to a simmer. Add turkey, parsley, sage and thyme. Stir to combine; return to a simmer. Remove from heat. Spoon into 2 1/2-to-3-quart rectangular baking dish. Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some of the filling visible. Bake until bubbly, about 20 minutes. Serve immediately.

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