I made this Turkey and Sweet Potato Pie the other day, and it was love at first bite. Below a golden blanket of mashed, cinnamon-scented sweet potato is a satisfying symphony of ground turkey, leek, tomato paste, and peas. Need a comforting dinner dish that you can make ahead of time and bake off at your leisure? Here’s the recipe:
To watch me make, bake, and serve this Turkey and Sweet Potato Pie, click on the video above. In the same video, I will make my soon-to-be-famous Parsley Salad. It’s the perfect accompaniment to the pie!
Turkey and Sweet Potato Pie
A healthy and delicious alternative to Shepherd's Pie.
For the sweet potato topping:
- 3 Lbs. (1.4kg) sweet potatoes, peeled and roughly chopped
- 1 tablespoon salt (for the cooking water)
- 3 tablespoons butter
- A generous teaspoon of ground cinnamon
For the turkey mixture:
- 1 tablespoon olive oil
- 1 medium leek, roughly diced
- 1 1/2 Lbs. (680g) ground turkey
- A generous pinch of salt, plus grinds of black pepper
- 3 tablespoons plain tomato paste
- 3 teaspoons garlic paste (or 3 cloves of minced garlic)
- 1/2 cup (125ml) chicken stock
- 1/2 cup (125ml) dry white wine, such as Sauvignon blanc
- 1 cup frozen peas
Making the sweet potato topping:
- Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil over high heat. When the water boils, add the salt and the sweet potatoes. Cook until the potatoes are definitely tender -- usually 10-15 minutes.
- Drain the potatoes and then return them to the pot. Add the butter and cinnamon, and then mash the potatoes to a smooth puree. Set aside while you make the turkey mixture.
Making the turkey mixture:
- Tip the olive oil and chopped leek into a skillet set over medium heat. Sauté until the leek begins to soften -- about 5 minutes. Add the ground turkey, and cook, crumbling the meat with a wooden spoon or heat-proof spatula, until browned and cooked through -- about 5 minutes.
- Stir in the salt, pepper, tomato paste, garlic paste, chicken stock, and wine. Bring to a boil over high heat, and cook until the liquids in the skillet reduce slightly -- about 3 minutes. Off heat, stir in the frozen peas.
Assembling and baking the pie:
- Transfer the turkey mixture to a 2 quart baking dish. Top with the sweet potatoes. Bake in the preheated oven until the sweet potato "crust" caramelizes slightly -- 25-30 minutes.
Kevin, you went away and didn’t say goodbye. You were the highlight of sunday. Nearly every Sunday I made one of your recipes. We all loved you and you just dumped us. Didn’t you realize how much we all loved you?
Mary - heritagehall says
Made this recipe this week, but with beef, and it was delicious
and so well received. What is this, you are among the MIA’s…?
Heavens to Betsy, no !!!